摘要
对鸡肉中的肌苷酸、游离谷氨酸单钠盐和加热后产生的香味物质 ,分别用反相高效液相色谱法、分光光度法和气 质联机分析法进行了测定。固始鸡几个鸡种肌肉中的肌苷酸、游离谷氨酸单钠盐含量比A A鸡高 ;鸡肉香味中的主要物质反 ,反 2 ,4 癸二烯醛 ,固始鸡中含量比A A鸡高 7倍多 ;固始鸡中含有的 1 十六醛 ,以及癸醛、反 2 十三醛、反 2 十二醛、14 甲基 十五酸甲酯、茴香脑 (对丙烯基茴香醚 )等芳香物质 ,A
The inosine acid, monosodium glutamate (MSG) and primary odorants of Gushi chicken were analyzed using RP HPLC, spectrophotography and GC/MS respectively, compared with A A chicken The inosine acid and MSG contents of Gushi chickens are higher than that of A A chickens For (E,E) 2,4 decanienal contents, the key odorant of chicken soup, Gushi chickens are 7 times higher than that of A A chickens This shows that the organoleptic evaluation of Gushi chickens is better than that of A A chickens
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第9期55-58,共4页
Food and Fermentation Industries
关键词
肌甘酸
谷氨酸单钠盐
香味物质
测定
鸡肉
inosine acid, monosodium glutamate, meat flavor, determination
