摘要
为探究酱牛肉中挥发性风味成分,并分析各个物质对酱牛肉整体风味的贡献大小,采用同时蒸馏萃取(SDE),结合气质联用技术(GC-MS)分离鉴定北京传统肉食品——月盛斋酱牛肉的挥发性风味成分。结果共鉴定出82种风味化合物,其中烃类17种(相对含量4.365%)、醇类12种(相对含量2.663%)、醛类23种(相对含量21.717%)、酮类7种(相对含量0.912%)、酯类1种(相对含量0.279%)、醚类2种(相对含量15.263%)、酸类4种(相对含量2.601%)、酚类2种(相对含量0.889%)、含氮含硫及杂环化合物14种(相对含量2.085%)。其中醛类、醚类、含氮含硫以及杂环化合物是月盛斋酱牛肉的重要挥发性成分。
The volatile compounds in Yueshengzhai spiced beef was extracted by simultaneous distillation extraction（SDE） and then analyzed by gas chromatography/mass spectrometry（GC-MS）.Totally 82 volatile flavor compounds were identified and they were 17 hydrocarbons,12 alcohols,23 aldehydes,7 ketones,1 ester,2 ethers 4 acids,2 phenols and 14 nitrogen-or sulfurcontaining or heterocyclic compounds,accounting for 4.365%,2.663%,21.717%,0.912%,0.279%,15.263%,2.601%,0.889% and 2.085% of the total amount of volatile compounds,respectively.Among these compounds,aldehyde,ether,nitrogen-and sulfur-containing and heterocyclic compounds were the important flavor compounds in Yueshengzhai spiced beef.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期370-374,共5页
Food Science
基金
北京市教育委员会科技计划面上项目(KM200910011003)
