肉类研究
肉類研究
육류연구
MEAT RESEARCH
2012年
4期
1-7
,共7页
常瑞红%陈从贵%蔡克周%卢琳%卢进峰%陈昌好
常瑞紅%陳從貴%蔡剋週%盧琳%盧進峰%陳昌好
상서홍%진종귀%채극주%로림%로진봉%진창호
血浆蛋白粉%猪肉凝胶%挥发性风味物质%顶空固相微萃取
血漿蛋白粉%豬肉凝膠%揮髮性風味物質%頂空固相微萃取
혈장단백분%저육응효%휘발성풍미물질%정공고상미췌취
plasma-protein powder%pork meat gel%volatile flavor compounds%HS-SPME
采用顶空固相微萃取与气质联用方法,分析血浆蛋白粉对猪肉凝胶挥发性风味物质的影响。结果表明：选用75μm CAR/PDMS萃取头,55℃萃取40min,可得到较好的萃取效果;猪肉中添加血浆蛋白粉后,从其凝胶中新检出挥发性风味物质16种,包括酮类1种、醇类3种、酸类2种、碳氢化合物7种、杂环类1种、醚类1种和酯类1种。
採用頂空固相微萃取與氣質聯用方法,分析血漿蛋白粉對豬肉凝膠揮髮性風味物質的影響。結果錶明：選用75μm CAR/PDMS萃取頭,55℃萃取40min,可得到較好的萃取效果;豬肉中添加血漿蛋白粉後,從其凝膠中新檢齣揮髮性風味物質16種,包括酮類1種、醇類3種、痠類2種、碳氫化閤物7種、雜環類1種、醚類1種和酯類1種。
채용정공고상미췌취여기질련용방법,분석혈장단백분대저육응효휘발성풍미물질적영향。결과표명：선용75μm CAR/PDMS췌취두,55℃췌취40min,가득도교호적췌취효과;저육중첨가혈장단백분후,종기응효중신검출휘발성풍미물질16충,포괄동류1충、순류3충、산류2충、탄경화합물7충、잡배류1충、미류1충화지류1충。
The volatile compounds of plasma-protein pork meat gels （PPMG） were analyzed by gas chromatography/mass spectrometry （GC/MS） with solid-phase microextraction （SPME）. The results showed that the optimum extraction conditions of SPME were adsorption at 55℃ for 40 min via a 75 gm CAR/PDMS fiber. 16 kinds of new volatile flavor compounds were determined in PPMG, including 1 ketone, 3 alcohols, 2 acids, 7 hydrocarbons, 1 heterocyclic, 1 ether and 1 ester.
