【作者】 朱建才； 肖作兵； 牛云蔚； 王进；

【Author】 Zhu Jian-cai;Xiao Zuo-bing;Niu Yun-wei;Wang jin;School of Perfume and Aroma Technology,Shanghai Institute of Technology;

【机构】 上海应用技术学院香料香精技术与工程学院；

【摘要】 采用顶空固相微萃取法(HS-SPME)提取烤牛肉香精的挥发性成分,并结合气-质联用技术(GC-MS)分析其挥发性成分物质。结果表明:在烤牛肉香精中鉴定出24种挥发性成分,主要包括羧酸类化合物、醛类化合物、酚类化合物、醇类和杂环类(吡嗪环、噻唑环)化合物。更多还原

【Abstract】 The applicability of headspace solid-phase microextraction(HS-SPME) combined with gas chromatography and mass spectrometry(GC-MS) for determination of volatile components in roasted beef flavor was investigated. In this paper,the results showed that the 24 volatile components were indentified, including carboxylic acid compounds, aldehyde compounds, phenolic compounds, heterocyclic compounds(pyrazine ring, thiazole ring) and alcohols.更多还原