| 不同分析方法对清炖牛肉风味化合物成分分析的影响 |
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| 引用本文： | 吴肖,赵谋明,吴进卫,崔春. 不同分析方法对清炖牛肉风味化合物成分分析的影响[J]. 食品科学, 2007, 28(3): 311-314 |
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| 作者姓名： | 吴肖 赵谋明 吴进卫 崔春 |
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| 作者单位： | 华南理工大学轻工与食品学院； 广东汇香源生物科技股份有限公司； 华南理工大学轻工与食品学院 广东广州510640 广东汇香源生物科技股份有限公司； 广东广州510665； 广东广州510640； |
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| 基金项目： | 广东省科技计划项目粤港关键领域重点突破招标项目 |
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| 摘 要： | 样品的制备及检测方法对实验结果具有重要影响。本实验采用传统清炖牛肉烹饪工艺制备清炖牛肉,通过溶剂提取法和固相微萃取法两种不同的香气化合物提取方法制备样品,然后通过GC-MS检测香气化合物。实验结果表明两种方法TIC谱图差异明显,所能检测到的挥发性香气化合物种类和数量差异较大。从挥发性香气化合物种类和数量角度分析,清炖牛肉挥发性香气化合物分析适合采用固相微萃取法。总结以上两种不同分析方法,总共检测到清炖牛肉挥发性香气化合物74种。
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| 关 键 词： | 清炖牛肉 溶剂提取法 固相微萃取法 香气化合物 气相色谱-质谱 |
| 文章编号： | 1002-6630（2007）03-0311-04 |
| 修稿时间： | 2006-11-30 |
Effects of Different Analysis Methods on Stewed Beef Volatile Compounds |
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| WU Xiao,ZHAO Mou-ming,WU Jin-wei,CUI Chun. Effects of Different Analysis Methods on Stewed Beef Volatile Compounds[J]. Food Science, 2007, 28(3): 311-314 |
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| Authors: | WU Xiao ZHAO Mou-ming WU Jin-wei CUI Chun |
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| Affiliation: | 1.College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China; 2.Guangdong H-BIO Biotechnology Co. Ltd., Guangzhou 510665, China |
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| Abstract: | The preparation and analysis methods of samples have great effects on the experiment results. In this study the stewed beef were cooked in by the traditional way, and the potent odorant compounds were prepared by either solvent extroction or solid phase microextraction, while the volatile compounds were analyzed by GC-MS. The results showed that the total ion chromatographies of the two methods are apparently different and so are the kinds of volatile compounds. It showed that the solid phase microextraction is a better way with seventy-six detective volatile compounds assayed in stewed beef. |
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| Keywords: | stewed beef solution dilution method solid phase microextraction volatile compound GC-MS |
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