| 气质色谱法测定发酵肉风味物质的研究 |
| |
| 引用本文： | 杜喜玲.气质色谱法测定发酵肉风味物质的研究[J].肉类工业,2012(4):18-20. |
| |
| 作者姓名： | 杜喜玲 |
| |
| 作者单位： | 鹤壁职业技术学院食品工程学院,河南鹤壁,458030 |
| |
| 摘 要： | 采用固相微萃取(SPME)提取风味成分,然后通过气相色谱一质谱联用法(GC—MS))对发酵肉中挥发性成分进行分离鉴定。结果表明,发酵肉制品中的主要风味物质有醛、醇、酯、酸、酮等。
|
| 关 键 词： | 发酵肉 挥发性成分 风味物质 |
Study on flavor compounds of fermented meat by GC -MS |
| |
| Abstract: | In this paper,the flavor compounds were extracted by the solid phase microextraction(SPME),separated and identified by gas chromatography-mass spectrometry(GC-MS).The results showed that the main flavor compounds in fermented meat products were aldehydes,alcohols,esters,acids,ketones. |
| |
| Keywords: | fermented meat volatile component flavor compounds |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
