| GC/MS法分析水解植物蛋白衍生肉香风味的化学成分 |
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| 引用本文： | 张谦益. GC/MS法分析水解植物蛋白衍生肉香风味的化学成分[J]. 肉类研究, 2006, 20(3): 26-28. DOI: 10.7506/rlyj1001-8123-200603009 |
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| 作者姓名： | 张谦益 |
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| 作者单位： | 河南双汇集团技术中心,漯河,462003 |
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| 摘 要： | 水解植物蛋白添加半胱氨酸盐酸盐和木糖,经过热反应制得肉香风味剂,通过GC/MS法对制得的风味剂进行分析,共鉴定出40种化合物.其中具有肉类特征风味的成分主要是含氮杂环化合物和含硫化合物,而一般性风味成分主要是醛、酮、醇以及呋喃类化合物.
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| 关 键 词： | 水解植物蛋白 肉香风味 化学成分 GC/MS法 |
Analysis of Chemical Components of Meat-like Flavor in Hydrolyzed Vegetable Protein by GC/MS |
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| Zhang Qian-yi. Analysis of Chemical Components of Meat-like Flavor in Hydrolyzed Vegetable Protein by GC/MS[J]. Meat Research, 2006, 20(3): 26-28. DOI: 10.7506/rlyj1001-8123-200603009 |
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| Authors: | Zhang Qian-yi |
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| Affiliation: | Technical Research Center of Shineway Group, Luohe, 462003 |
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| Abstract: | Two methods (solvent extraction and static headspace samples) were selected to isolate the volatile compounds. GC/MS was used to identify compounds composition. There are 40 kinds compounds were identified for meat-flavor generated from hydrolyzed vegetable protein. The GC/ MS analysis proved that the most compounds in the reaction products were low molecular aldehyde, keton, alcohol and sulphur-containing, nitrogen-containing heterocylic compounds. |
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| Keywords: | hydrolyzed vegetable protein meat-like flavor chemical components GC/MS |
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