| 固相微萃取分析发酵肉制品中的挥发性风味组分 |
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| 引用本文： | 余冰,周红丽,李宗军. 固相微萃取分析发酵肉制品中的挥发性风味组分[J]. 湖南农业大学学报(自然科学版), 2007, 33(2): 232-234 |
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| 作者姓名： | 余冰 周红丽 李宗军 |
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| 作者单位： | 湖南农业大学,食品科学技术学院,湖南,长沙,410128;湖南农业大学,食品科学技术学院,湖南,长沙,410128;湖南农业大学,食品科学技术学院,湖南,长沙,410128 |
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| 基金项目： | 长沙市科技局项目(K069078-22) |
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| 摘 要： | 为开发新型肉制品,运用SPME-GC-MS对传统侗族发酵肉制品中的挥发性风味组分进行了分析.结果表明,在鉴定出的48种风味物质中,酯、醛、醇、烷烃分别为13,11,6,5种,其他杂环化合物13种.主体风味成分是己酸乙酯、苯乙醇、辛酸和辛酸乙酯.
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| 关 键 词： | 固相微萃取 发酵肉 挥发性风味 |
| 文章编号： | 1007-1032(2007)02-0232-03 |
| 修稿时间： | 2006-10-21 |
Application of solid-phase microextraction for analysis of volatile flavors produced by traditional fermented meat |
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| YU Bing,ZHOU Hong-li,LI Zong-jun. Application of solid-phase microextraction for analysis of volatile flavors produced by traditional fermented meat[J]. Journal of Hunan Agricultural University, 2007, 33(2): 232-234 |
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| Authors: | YU Bing ZHOU Hong-li LI Zong-jun |
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| Abstract: | The volatile flavor compounds of Nanx Wudl,a traditional fermented meat product of Tong Nationality,were analyzed by SPME-GC-MS for exploiting new meat products.Of 48 volatile compounds indentified,esters,aldehydes,alcohols,hydrocarbon and other heterocyclic compounds were 13,11,6,5,and 13,respectively.The major aromas were hexylic acid ethyl ester,benzyl ethanol,octylic acid and octylic acid ethyl ester. |
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| Keywords: | solid-phase microextraction fermented meat volatile flavor |
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