齐鲁工业大学学报
齊魯工業大學學報
제로공업대학학보
Journal of Shandong Institute of Light Industry (Natural Science Edition)
2015年
2期
49-51
,共3页
烧肉%香气物质%顶空固相微萃取%气相色谱一质谱联用
燒肉%香氣物質%頂空固相微萃取%氣相色譜一質譜聯用
소육%향기물질%정공고상미췌취%기상색보일질보련용
stewed pork%aroma substances%headspace solid phase micro-extraction%gas chromatography mass spectrometry
香气物质影响烧肉加工制品的风味和整体品质，研究香气物质对于保持烧肉的特有香气，增加烧肉的整体香气品质具有重要意义。本文采用顶空固相微萃取结合GC—MS法检测并分析了熟肉制品中的香气成分。通过GC—MS分析烧肉中的挥发性成分，共鉴定出43种挥发性香气物质。依据贡献大小的顺序是：醛类>杂环类>醇类、烃类>酯类、酸类、醚类、酮类。
香氣物質影響燒肉加工製品的風味和整體品質，研究香氣物質對于保持燒肉的特有香氣，增加燒肉的整體香氣品質具有重要意義。本文採用頂空固相微萃取結閤GC—MS法檢測併分析瞭熟肉製品中的香氣成分。通過GC—MS分析燒肉中的揮髮性成分，共鑒定齣43種揮髮性香氣物質。依據貢獻大小的順序是：醛類>雜環類>醇類、烴類>酯類、痠類、醚類、酮類。
향기물질영향소육가공제품적풍미화정체품질，연구향기물질대우보지소육적특유향기，증가소육적정체향기품질구유중요의의。본문채용정공고상미췌취결합GC—MS법검측병분석료숙육제품중적향기성분。통과GC—MS분석소육중적휘발성성분，공감정출43충휘발성향기물질。의거공헌대소적순서시：철류>잡배류>순류、경류>지류、산류、미류、동류。
Aroma substances affect the flavor and overall quality of stewed pork processing products. The study of aroma substances has important significance in maintaining the unique aroma and increasing the overall aroma quality of stewed pork. The aroma of cooked meat ingredients was detected and analyzed by solid phase micro-extraction combined with GC-MS method. Forty-three kinds of volatile aroma components in stewed pork were identified by GC-MS analysis of volatile components. The contribution order is:aldehydes>heterocyclic>alcohols,hydrocarbons>esters,acids,ethers,ketones.
