共查询到20条相似文献,搜索用时 93 毫秒
1.
2.
以万州大五星枇杷为研究对象,采用不同的护色工艺酿造枇杷果酒。分别采用液相色相仪、氨基酸自动分析仪与顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术检测不同果酒样品中有机酸、氨基酸及挥发性风味物质,并结合主成分分析(PCA)和聚类分析(CA)对其挥发性风味物质进行分析。结果表明,添加抗坏血酸、柠檬酸结合热处理的护色处理酿造枇杷果酒护色效果最佳,与未经护色处理样品相比,该护色处理有利于增加果酒中有机酸(苹果酸、柠檬酸、丁二酸)、氨基酸(苦味、芳香族及甜味氨基酸)含量;共检出挥发性风味物质38种,其中酯类、醇类、酮类、其他类物质分别增加2种、3种、1种、1种;PCA结果表明,不同枇杷果酒样品中主要挥发性风味物质为辛酸乙酯、乙酸苯乙酯、癸酸乙酯、苯乙醇等,聚类分析将样品聚集为三大类。 相似文献
3.
4.
研究米兰萨拉米加工过程中的微生物菌群变化及风味物质变化。结果表明:乳酸菌、葡萄球菌、酵母菌和霉菌是米兰萨拉米发酵成熟过程中的主要优势菌;随着发酵时间的延长,产品中的微生物数量呈显著的先升高后降低趋势,其中高温发酵成熟阶段及发酵15 d的成熟阶段是米兰萨拉米发酵成熟过程中微生物生长的主要阶段;通过气相色谱-质谱法分析米兰萨拉米中的挥发性风味物质,共检出58 种挥发性风味物质,分别为烃类(12 种)、醇类(12 种)、醛类(10 种)、酯类(4 种)、酮酸类(7 种)、酚醚类(5 种)及其他(8 种),发酵过程中的微生物对于这些风味物质的形成起着至关重要的作用。 相似文献
5.
6.
为揭示安福火腿的品质特性及其主体挥发性风味物质成分,采用气相色谱-质谱联用、固相微萃取-气相色谱-质谱联用等对其肌内脂肪和皮下脂肪中游离脂肪酸、挥发性风味物质进行对比分析及肌肉中氨基酸的组分含量进行定量检测。结果表明,从肌内脂肪和皮下脂肪中分别检测出19、29种游离脂肪酸(皮下脂肪的总游离脂肪酸含量是肌内脂肪的7.992倍),29、31种挥发性风味物质。采用气味活性值分析法分别得到7、14种主体挥发性风味物质,其中己醛、辛醛、壬醛、(E, E)-2, 4-癸二烯醛和双戊烯是肌内脂肪和皮下脂肪中共同呈现的关键挥发性风味物质,3-甲硫基丙醛和癸醛仅存在于肌内脂肪中。肌肉中检测出17种氨基酸,且必需氨基酸的含量丰富,占氨基酸总量的41.98%,天冬氨酸和谷氨酸两种鲜味氨基酸的含量最高,它们对安福火腿的鲜美度有着重要的贡献。此研究可为后期分析加工工艺对安福火腿品质的影响提供借鉴。 相似文献
7.
采用顶空固相微萃取-气相色谱-质谱联用技术分别检测枸杞鲜果、晒干后的枸杞、烘干后的枸杞、冻干后的枸杞4种样品中的挥发性风味物质,并对各种风味成分进行主成分分析。结果表明:从4种样品中分别检测到25、32、39、43种挥发性风味物质,说明枸杞经干燥后挥发性风味物质明显增多。第一主成分和第二主成分的累积贡献率为93.714%,能够较好地反映原始数据的信息。第一主成分中4种挥发性风味物质的贡献率大小依次为醇类>杂环类>烃类>酯类;第二主成分中5种挥发性风味物质的贡献率大小依次为醚类>酸类>醛类>酚类>酮类。9类挥发性风味物质对枸杞风味的影响作用可以分为5种,它们共同赋予了枸杞独特的风味。 相似文献
8.
9.
Salami香肠挥发性成分的比较研究 总被引:2,自引:1,他引:1
以三种国外(Triangle,Parmesam和Milano)和三种国产(Spinata,Sopressa和Toscano)Salami香肠产品为代表,通过鉴定挥发性化合物组成,再结合其可能来源途径来比较它们的风味差异。实验采用SPME-GC-MS法,从6种Salami中共鉴定出97种挥发性物质。Triangle,Parmesam和Milano这三种类型的Salami中萜类是主要的挥发性化合物。醇类特别是2-丁醇是Spinata和Sopressa Salami中最多的一类物质,分别占总挥发性成分的40·43%和53·58%。从ToscanoSalami中鉴定出来的物质醛类占50%以上,脂肪氧化途径可能是这种Salami风味的主要来源。从风味来源来区分这六种Salam,i可以发现,国外三种Salami挥发性成分的主要来源是香辛料和发酵过程,Triangle和Parmesam这两种肠还经过了烟熏处理,而国内产的Salami风味主要来源是脂肪氧化和发酵。 相似文献
10.
以三种国外(Triangle,Parmesam和Milano)和三种国产(Spinata,Sopressa和Toscano)Salami香肠产品为代表,通过鉴定挥发性化合物组成,再结合其可能来源途径来比较它们的风味差异。实验采用SPME-GC-MS法,从6种Salami中共鉴定出97种挥发性物质。Triangle,Parmesam和Milano这三种类型的Salami中萜类是主要的挥发性化合物。醇类特别是2-丁醇是Spinata和Sopressa Salami中最多的一类物质,分别占总挥发性成分的40·43%和53·58%。从ToscanoSalami中鉴定出来的物质醛类占50%以上,脂肪氧化途径可能是这种Salami风味的主要来源。从风味来源来区分这六种Salam,i可以发现,国外三种Salami挥发性成分的主要来源是香辛料和发酵过程,Triangle和Parmesam这两种肠还经过了烟熏处理,而国内产的Salami风味主要来源是脂肪氧化和发酵。 相似文献
11.
Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides. 相似文献
12.
John Gilbert Catherine Simoneau David Cote Achim Boenke 《Food Additives & Contaminants》2000,17(10):889-893
An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium. 相似文献
13.
Sophie Guillot Laurence Peytavi Sylvie Bureau Renaud Boulanger Jean-Paul Lepoutre Jean Crouzet Sabine Schorr-Galindo 《Food chemistry》2006
The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties. 相似文献
14.
Jesus Simal-Gandara Miguel Sarria-Vidal Arjen Koorevaar Rinus Rijk 《Food Additives & Contaminants》2000,17(8):703-711
The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials. 相似文献
15.
16.
Yoko Uematsu Keiko Hirata Kumi Suzuki Kenji Iida Kazuo Saito 《Food Additives & Contaminants》2001,18(2):177-185
BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H2O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol. 相似文献
17.
A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years. 相似文献
18.
M. S. Garcí a-Falc n J. Simal-G ndara S. T. Carril-Gonz lez-Barros 《Food Additives & Contaminants》2000,17(12):957-964
A simple, rapid and inexpensive method has been developed for the determination of benzo[a 相似文献
19.
H. J. Van Den Top A. Boenke P. A. Burdaspal J. Bustos H. P. Van Egmond T. Legarda A. Mesego A. Mourino W. E. Paulsch C. Salgado 《Food Additives & Contaminants》2001,18(9):810-824
This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance. 相似文献
20.
《肉类研究》2014,(2)
<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the 相似文献