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固相微萃取-气质联用法分析五种新疆风干牛肉中的挥发性风味成分
引用本文:沙坤, 李海鹏, 张杨, 党欣, 郞玉苗, 刘菲, 孙宝忠. 固相微萃取-气质联用法分析五种新疆风干牛肉中的挥发性风味成分[J]. 食品工业科技, 2014, (21): 310-315. DOI: 10.13386/j.issn1002-0306.2014.21.058
作者姓名:沙坤  李海鹏  张杨  党欣  郞玉苗  刘菲  孙宝忠
作者单位:1.1. 中国农业科学院北京畜牧兽医研究所
摘    要:分析五种新疆风干牛肉样品中的挥发性风味成分和主要差异。采用固相微萃取-气质联用法(SPME-GS/MS)测定五种风干牛肉样品中的挥发性风味成分,并采用因子分析法对样品中的挥发性风味成分进行分析。五种样品中有48种化合物被鉴定和定量,包括16种烃类、10种醛类、8种醇类、4种含硫化合物、2种醚类、2种呋喃、2种酮类、2种酚类、1种腈类和1种酯类。因子分析结果显示,前三个主成分因子的累积方差贡献率达86.305%,能有效表征挥发性成分的来源,区分了五种样品在挥发性风味物质组成上的差异。本研究为新疆风干牛肉的风味品质评价及调控技术提供了理论基础。 

关 键 词:新疆风干牛肉  挥发性成分  GS/MS  因子分析
收稿时间:2014-02-12

Analysis of volatile compounds in five Xinjiang dried beef by SPME- GS / MS
SHA Kun, LI Hai-peng, ZHANG Yang, DANG Xin, LANG Yu-miao, LIU Fei, SUN Bao-zhong. Analysis of volatile compounds in five Xinjiang dried beef by SPME- GS / MS[J]. Science and Technology of Food Industry, 2014, (21): 310-315. DOI: 10.13386/j.issn1002-0306.2014.21.058
Authors:SHA Kun  LI Hai-peng  ZHANG Yang  DANG Xin  LANG Yu-miao  LIU Fei  SUN Bao-zhong
Affiliation:1.Institute of Animal Science, Chinese Academy of Agricultural Sciences
Abstract:The volatile compounds of five Xinjiang dried beef sample were investigated.Solid- phase microextraction- gas chromatography / mass spectrometry ( SPME- GS / MS) and factor analysis were used to analyze volatile compounds.48 volatile compounds in five dried beef sample were identify and quantify, including 16 hydrocarbons, 10 aldehydes, 8 alcohols, 4 sulphur compounds, 2 ethers, 2 furans, 2 ketones, 2 phenols, 1 nitrile and 1 ester. In factor analysis, the first three principal components accounted for 86.305% of total variation, which could effectively characterize the sources of volatile components, to distinguish the difference between the five samples in the composition of volatile flavor compounds. This study provided a theoretical basis for flavor quality evaluation and flavor control technology of Xinjiang dried beef.
Keywords:Xinjiang dried beef  volatile compounds  GS / MS  factor analysis
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