农产品加工（上半月）
農產品加工（上半月）
농산품가공（상반월）
Academic Periodical of Farm Products Processing
2014年
12期
47-49
,共3页
周蓓蓓%杨松%尤逢%闫晓明%宋亚琼%崔艳芳
週蓓蓓%楊鬆%尤逢%閆曉明%宋亞瓊%崔豔芳
주배배%양송%우봉%염효명%송아경%최염방
酱牛肉%挥发性风味物质%固相微萃取%GC/MS-MS
醬牛肉%揮髮性風味物質%固相微萃取%GC/MS-MS
장우육%휘발성풍미물질%고상미췌취%GC/MS-MS
sauced beef%volatile flavor compounds%SPME%GC/MS-MS
采用固相微萃取结合气相色谱/质谱联用技术（SPME-GC/MS-MS）对酱牛肉的挥发性风味物质进行测定，共检测到73种化合物。生、熟牛肉挥发性风味物质差异主要体现在醛类物质、酮类物质，以及醇类物质的含量上。通过与生、熟牛肉样品风味物质进行对比，初步判定酱牛肉的特征风味物质为α-蒎烯、β-蒎烯、间异丙基甲苯、3-羟基-2-丁酮、芳樟醇、萜烯醇、对丙烯基茴香醚、2-甲基-5-（甲基硫代）呋喃以及1,8-桉树脑等化合物。
採用固相微萃取結閤氣相色譜/質譜聯用技術（SPME-GC/MS-MS）對醬牛肉的揮髮性風味物質進行測定，共檢測到73種化閤物。生、熟牛肉揮髮性風味物質差異主要體現在醛類物質、酮類物質，以及醇類物質的含量上。通過與生、熟牛肉樣品風味物質進行對比，初步判定醬牛肉的特徵風味物質為α-蒎烯、β-蒎烯、間異丙基甲苯、3-羥基-2-丁酮、芳樟醇、萜烯醇、對丙烯基茴香醚、2-甲基-5-（甲基硫代）呋喃以及1,8-桉樹腦等化閤物。
채용고상미췌취결합기상색보/질보련용기술（SPME-GC/MS-MS）대장우육적휘발성풍미물질진행측정，공검측도73충화합물。생、숙우육휘발성풍미물질차이주요체현재철류물질、동류물질，이급순류물질적함량상。통과여생、숙우육양품풍미물질진행대비，초보판정장우육적특정풍미물질위α-파희、β-파희、간이병기갑분、3-간기-2-정동、방장순、첩희순、대병희기회향미、2-갑기-5-（갑기류대）부남이급1,8-안수뇌등화합물。
Volatile flavor compounds of the sauced beef are measured by solid phase micro-extraction combined with gas chromatography and mass spectrometry(SPME-GC/MS-MS). The results show that total 73 volatile flavor compounds are detected. The difference between raw and cooked beef is mainly reflected in the contents of aldehydes,ketones and alcohols, including pentanal,hexanal,heptanal,2-propanone,2-butanone. According to some references and the comparison with raw and cooked beef samples,it is preliminary determined that sauce beef flavor characteristics are α-pinene,β-pinene, 1-methyl-3-(1-methylethyl) -benzene, 3-hydroxy-2-butanone, linalool, terpinen-4-ol, 1-methoxy-4-(1-propenyl)- benzene,2-methyl-5-(methylthio)-furan and 1,8-cineole.
