肉味香精挥发性成分剖析及肉香汤料配制的研究——Ⅰ.肉味香精挥发性成分剖析

肉味香精是近年来迅速发展的食用香精之一。国外已广泛用于方便食品和为植物蛋白加香。本文对国内生产的三种肉味香精(猪肉香精;牛肉香精;鸡肉香精)的挥发性香气成分进行了初步的鉴定。我们使用了两种提取方法即:直接萃取法和真空蒸镏提取法,浓缩后经气相色谱及气相色谱—质谱联用分析技术,共鉴定出15类共72种化合物。通过与国外文献的比较分析得出结论:三种国产肉味香精质量已达到一定水平,它们含有一系列肉香风味成分。但与国外同类产品相比仍需在特征性等方面进一步提高。

Identification of the Volatile Compounds of Meaty Flavorings and Studies on the Preparation of Soup Powder I .Identification of the Volatile Compounds of Meaty Flavorings

Meaty flavorings is one group of the most rapid developing flavorings with a very intensive meat flavor. It can be used in convenient food and flavoring the vegetable protein etc.This paper dealed with the identification of the volatile compounds of three kinds of meaty flavorings (pork-like,beef-like,chicken-like) made in China.On the identification of volatile compounds of flavor,both direct isolation and vaccum distillation isolation were used.After concentrated the flavor compounds were identified with GC.GC-MS,72 compounds belong to 15 groups were tentatively identified in this study. Through above studies,the conclusion can be made.the three meaty flavoring made in China have hea good quality which contain a series of meaty characteristic flavor compounds. But comparing with same kind of product made in developed countries it should be further improved.