| 镇江肴肉香味活性成分加工过程中的变化研究 |
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| 引用本文： | 孙宗保,李国权,邹小波.镇江肴肉香味活性成分加工过程中的变化研究[J].食品与发酵工业,2010(2). |
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| 作者姓名： | 孙宗保 李国权 邹小波 |
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| 作者单位： | 江苏大学食品与生物工程学院;江苏恒顺集团有限公司; |
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| 基金项目： | 国家自然科学基金资助(30671199); 江苏省(2009)普通高校研究生科研创新计划资助项目(CX09B_214Z); 教育部博士点基金(20093227110007); 江苏省自然科学基金(BK2007087) |
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| 摘 要： | 为了确定镇江肴肉的香味活性成分并分析其在加工过程中的变化,采用气相色谱-质谱联用技术结合气相色谱-嗅觉测量法进行分析,镇江肴肉中共检测到20种香味活性成分,其中3甲-基丁醛、2戊-基呋喃等13种成分被鉴定。镇江肴肉的香味活性成分主要形成于肴肉的加工过程或后续加工过程中添加的辅料带入。香辛料对改善镇江肴肉的香气具有重要的作用,腌制增加了镇江肴肉的多种香气成分,但部分醛和酮类风味物质相对含量有一定程度的下降,蒸煮有利于脂肪氧化降解和氨基酸的降解,促进了风味物质的产生,对镇江肴肉特征风味的形成具有极为重要的重用。
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| 关 键 词： | 镇江肴肉 气相色谱-质谱联用 气相色谱-嗅觉测量 香味活性成分 |
Study on Aroma-Active Compounds Changes of Zhenjiang Yao Meat During Processing |
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| Sun Zongbao,Li Guoquan,Zou Xiaobo.Study on Aroma-Active Compounds Changes of Zhenjiang Yao Meat During Processing[J].Food and Fermentation Industries,2010(2). |
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| Authors: | Sun Zongbao Li Guoquan Zou Xiaobo |
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| Affiliation: | Sun Zongbao1,Li Guoquan1,2,Zou Xiaobo1,21(School of Food , Biological Engineering,Jiangsu University,Zhenjiang 212013,China)2(Biological Processing , Separation Engineering Center,Zhenjiang 212000,China) |
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| Abstract: | In order to determine the aroma-active compounds of Zhenjiang Yao Meat and analyze their changes during processing,Gas chromatography-mass spectrometry(GC-MS) and Gas chromatography-Olfactometry(GC-O) were used.Twenty aroma-active compounds of Zhenjiang Yao Meat were detected and thirteen aroma-active compounds,such as 3-methyl butanal,2-Pentyl furan were determined.The aroma-active compounds of Zhenjiang Yao Meat mainly formed in the processing or from inngredients added in subsequent processing.Spices pla... |
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| Keywords: | Zhenjiang Yao Meat GC-MS GC-O aroma-active compound |
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