肉类研究
肉類研究
육류연구
MEAT RESEARCH
2012年
3期
27-29
,共3页
肉桂油%成分分析%鹅肉干%防霉
肉桂油%成分分析%鵝肉榦%防黴
육계유%성분분석%아육간%방매
cinnamon oil%component analysis%goose jerky%anti-moldy
为开发鹅肉干的安全防腐剂,比较肉桂油和山梨酸钾对鹅肉干的防腐效果,采用气质联用分析肉桂油的成分,研究肉桂成分与其功能的关系。结果表明,肉桂油共分离出53种成分,主要组分为反式肉桂醛,含量85.53%;肉桂油和山梨酸钾均可显著提高鹅肉干的防霉能力,而肉桂油的防霉效果在一定程度上高于山梨酸钾。
為開髮鵝肉榦的安全防腐劑,比較肉桂油和山梨痠鉀對鵝肉榦的防腐效果,採用氣質聯用分析肉桂油的成分,研究肉桂成分與其功能的關繫。結果錶明,肉桂油共分離齣53種成分,主要組分為反式肉桂醛,含量85.53%;肉桂油和山梨痠鉀均可顯著提高鵝肉榦的防黴能力,而肉桂油的防黴效果在一定程度上高于山梨痠鉀。
위개발아육간적안전방부제,비교육계유화산리산갑대아육간적방부효과,채용기질련용분석육계유적성분,연구육계성분여기공능적관계。결과표명,육계유공분리출53충성분,주요조분위반식육계철,함량85.53%;육계유화산리산갑균가현저제고아육간적방매능력,이육계유적방매효과재일정정도상고우산리산갑。
A comparison of the effectiveness of cinnamon oil and potassium sorbate in preserving goose jerky was carried out to select a safe preservative for goose jerky.Besides,the chemical composition of cinnamon oil was analyzed by GC-MS and the relationship with the functionality was studied.Fifty-three compounds were separated.The predominant compound was trans-cinnamaldehyde with a content of 85.53%.Both the oil and potassium sorbate could prevent goose jerky from becoming moldy and the former was more effective than the latter.
