| Maillard反应制备牛肉香精及其香味成分分析 |
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| 引用本文： | 夏玲君,宋焕禄. Maillard反应制备牛肉香精及其香味成分分析[J]. 食品与发酵工业, 2006, 32(8): 82-85 |
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| 作者姓名： | 夏玲君 宋焕禄 |
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| 作者单位： | 北京工商大学化学与环境工程学院,北京,100037 |
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| 摘 要： | 通过Maillard反应制备牛肉香精,根据正交实验设计安排实验,得到风味较好的牛肉香精配方,然后利用SDE和SPME 2种前处理方法对其香味成分进行提取浓缩,并采用GC-MS来分析其香味成分。
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| 关 键 词： | Maillard 牛肉香精 SDE-GC/MS SPME-GC/MS |
| 收稿时间： | 2006-04-29 |
| 修稿时间： | 2006-07-20 |
The Preparation of Beef Flavoring via Maillard Reaction and Analysis of Its Flavor |
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| Xia Lingjun,Song Huanlu. The Preparation of Beef Flavoring via Maillard Reaction and Analysis of Its Flavor[J]. Food and Fermentation Industries, 2006, 32(8): 82-85 |
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| Authors: | Xia Lingjun Song Huanlu |
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| Affiliation: | School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China |
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| Abstract: | Beef flavoring was prepared by Maillard reaction and optimized conditions was obtained by orthogonal design.The flavoring was extracted and concentrated by SDE and SPME respectively,and analyzed was performed by GC/MS. |
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| Keywords: | Maillard SDE-GC/MS SPME-GC/MS |
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