| 一款7015烤牛肉香精的香气成分分析 |
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| 引用本文： | 朱建才,肖作兵,王进,牛云蔚.一款7015烤牛肉香精的香气成分分析[J].香料香精化妆品,2012(6):14-16. |
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| 作者姓名： | 朱建才 肖作兵 王进 牛云蔚 |
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| 作者单位： | 上海应用技术学院香料香精技术与工程学院;上海万之顺工贸有限公司 |
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| 摘 要： | 采用顶空固相微萃取法（HS-SPME）提取烤牛肉香精的挥发性成分,并结合气-质联用技术（GC/MS）分析其挥发性成分。结果表明：在烤牛肉香精中鉴定出24种挥发性成分,主要包括羧酸类化合物、醛类化合物、酚类化合物、醇类和杂环类（吡嗪环、噻唑环）化合物。
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| 关 键 词： | 烤牛肉香精 HS-SPME 气相色谱 质谱联用分析 |
Analysis of Volatile Components of Roasted Beef Flavor 7015 |
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| ZHU Jiancai,XIAO Zuobing,WANG Jin,NIU Yunwei.Analysis of Volatile Components of Roasted Beef Flavor 7015[J].Flavour Fragrance Cosmetics,2012(6):14-16. |
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| Authors: | ZHU Jiancai XIAO Zuobing WANG Jin NIU Yunwei |
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| Affiliation: | 1(1.School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;2.Shanghai Wangzhishun Trading Company,Shanghai 201418,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 determination of volatile components in roasted beef flavor was investigated in this paper.The results showed that 24 volatile components were identified,including carboxylic acids,aldehydes,phenolic compounds,heterocyclic compounds（pyrazine ring,thiazole ring） and alcohols. |
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| Keywords: | roasted beef flavor HS/SPME GC/MS analysis |
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