| 一种鸡肉香精的分析与制备 |
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| 引用本文： | 周晓茹,汪晨辉,李臻. 一种鸡肉香精的分析与制备[J]. 香料香精化妆品, 2014, 0(2): 69-72 |
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| 作者姓名： | 周晓茹 汪晨辉 李臻 |
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| 作者单位： | [1]双汇生物工程技术有限公司,河南漯河462000 [2]双汇集团技术中心,河南漯河462000 |
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| 摘 要： | 利用顶空固相微萃取法(HS-SPME)提取鸡肉香精中的挥发性成分,并结合气相色谱-质谱联用技术(GC-MS)分析其挥发性成分。结果在鸡肉香精中鉴定出34种挥发性成分,主要包括醛、醇、酮、吡嗪、噻唑、呋喃等化合物。根据测定出的香气成分调配出了一款香气纯正的鸡肉香精。
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| 关 键 词： | 鸡肉香精 顶空固相微萃取法 气质联用分析 制备 |
Analysis and Preparation of a New Chicken Flavor |
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| ZHOU Xiaoru,WANG Chenhui,LI Zhen. Analysis and Preparation of a New Chicken Flavor[J]. Flavour Fragrance Cosmetics, 2014, 0(2): 69-72 |
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| Authors: | ZHOU Xiaoru WANG Chenhui LI Zhen |
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| Affiliation: | 1.Shuanghui Biological Technical Engineering Co., Ltd., Luohe 462000, Henan, China; 2.Technical Center of Shuanghui Enterprise Group Co., Ltd., Luohe 462000, Henan, China;) |
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| Abstract: | The applicability of headspace solid-phase microextraction （HS-SPME） combined with gas chromatography and mass spectrometry （GC-MS） for analysis of volatile components in chicken flavor was investigated.The results showed that 34 compounds were identified in chicken flavor,including aldehydes,alcohols,ketones,pyrazines,thiazoles,furans,etc.A new chicken flavor with pure odor was prepared based on the analyzed results. |
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| Keywords: | chicken flavor HS-SPME GC-MS preparation |
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