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顶空固相微萃取-气相色谱-质谱联用法测定即食酱牛肉的挥发性香气成分
引用本文:刘 倩,申明月,聂少平,蒋玉洁,梅 江,刘玲玲,王玉婷.顶空固相微萃取-气相色谱-质谱联用法测定即食酱牛肉的挥发性香气成分[J].食品科学,2015,36(22):102-106.
作者姓名:刘 倩  申明月  聂少平  蒋玉洁  梅 江  刘玲玲  王玉婷
作者单位:南昌大学 食品科学与技术国家重点实验室,江西 南昌 330047
基金项目:“十二五”国家科技支撑计划项目(2014BAD04B03);国家重点基础研究发展计划(973计划)项目(2012CB720805);
教育部“新世纪优秀人才支持计划”项目(NCET-12-0749)
摘    要:采用顶空固相微萃取-气相色谱-质谱联用法测定即食酱牛肉的挥发性香气成分,对影响萃取效率的几个关键因素进行优化,分析各因素对不同相对分子质量化合物萃取效果的影响。结果表明:在3.0 g即食酱牛肉中加入0.6 g氯化钠,用50/30 μm DVB/CAR/PDMS萃取头于60 ℃条件下萃取30 min,解吸5 min,能够达到较好的萃取效率。在最佳萃取条件下提取即食酱牛肉的挥发性成分,结合气相色谱-质谱共鉴定出39 种主要挥发性物质,其中酚类和烃类化合物的相对含量较高,分别为46.15%和24.99%,为即食酱牛肉的主要挥发性成分。本实验测定了即食酱牛肉中各香气成分的组成及贡献模型,结果可为优化生产工艺条件提供参考。

关 键 词:即食酱牛肉  挥发性成分  顶空固相微萃取  气相色谱-质谱联用法  保留指数  

Analysis of Volatile Aroma Compounds of Ready-to-Eat Spiced Beef by HS-SPME-GC-MS
LIU Qian,SHEN Mingyue,NIE Shaoping,JIANG Yujie,MEI Jiang,LIU Lingling,WANG Yuting.Analysis of Volatile Aroma Compounds of Ready-to-Eat Spiced Beef by HS-SPME-GC-MS[J].Food Science,2015,36(22):102-106.
Authors:LIU Qian  SHEN Mingyue  NIE Shaoping  JIANG Yujie  MEI Jiang  LIU Lingling  WANG Yuting
Affiliation:State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
Abstract:The volatile compounds of ready-to-eat spiced beef were determined by headspace solid phase micro-extraction
(HS-SPME) and gas chromatography-mass spectrometer (GC-MS). Several key parameters influencing the extraction
efficiency were optimized. The optimal extraction conditions were achieved when 3 g of the sample in the headspace glass
vial with addition of 0.6 g NaCl was extracted for 30 min at 60 ℃ with a stirring speed of 220 r/min, followed by 5 min
desorption in the GC inlet at 250 ℃. As a result, a total of 39 aroma compounds were extracted from the cold beef sample,
the contents of phenols and hydrocarbons were 46.15% and 24.99%, respectively, which were the main volatile aroma
compounds of ready-to-eat spiced beef. The volatile composition and contribution to the aroma of ready-to-eat spiced beef
established in this study can provide a guideline for optimizing the production process.
Keywords:ready-to-eat spiced beef  volatile compounds  headspace solid phase microextraction (HS-SPME)  gas chromatography-mass spectrometer (GC-MS)  retention index (RI)  
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