| GC/MS法分析牛肉酶解物衍生肉香风味的化学成分 |
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| 引用本文： | 张谦益,臧勇军,吴洪华,赵圣勇.GC/MS法分析牛肉酶解物衍生肉香风味的化学成分[J].农产品加工．学刊,2006(2):19-21. |
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| 作者姓名： | 张谦益 臧勇军 吴洪华 赵圣勇 |
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| 作者单位： | 河南双汇集团技术中心,河南,漯河,462003 |
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| 摘 要： | 牛肉酶解产物添加半胱氨酸盐酸盐和木糖,经过热反应制得肉香风味剂,通过GC/MS法对制得的风味剂进行分析,共鉴定出54种化合物。其中具有肉类特征风味的成分主要是含硫化合物和含氮杂环化合物,而一般性风味成分主要是醛、酮、醇,以及呋喃类化合物。
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| 关 键 词： | 肉香风味 化学成分 GC/MS法 |
| 文章编号： | 1671-9646（2006）02-0019-03 |
| 收稿时间： | 2006-01-06 |
| 修稿时间： | 2006年1月6日 |
Analysis of Chemical Components of Meat-like Flavor in Beef Hydrolysate by GC/MS |
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| Zhang Qianyi,Zang Yongjun,Wu Honghua,Zhao Shengyong.Analysis of Chemical Components of Meat-like Flavor in Beef Hydrolysate by GC/MS[J].Nongchanpin Jlagong.Xuekan,2006(2):19-21. |
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| Authors: | Zhang Qianyi Zang Yongjun Wu Honghua Zhao Shengyong |
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| Abstract: | Two methods(solvent extraction and static headspace samples)were selected to isolate the volatile compounds. GC/MS was used to identify compounds composition. There are 41 and 13 kinds compounds were identified for meat-flavor generated from beef hydrolysates. The GC/MS analysis proved that the most compounds in the reaction products were low molecular aldehyde,keton,alcohol and sulphur-containing,nitrogen-containing heterocylic compounds. |
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| Keywords: | meat-like flavor chemical components GC/MS |
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