| SDE-GC-MS分析肯德基吮指原味鸡的挥发性风味成分 |
| |
| 引用本文： | 张宁,陈海涛,綦艳梅,孙宝国,黄明泉.SDE-GC-MS分析肯德基吮指原味鸡的挥发性风味成分[J].食品科学,2011,32(22):268. |
| |
| 作者姓名： | 张宁 陈海涛 綦艳梅 孙宝国 黄明泉 |
| |
| 作者单位： | 北京工商大学食品学院; |
| |
| 基金项目： | “十二五”国家科技支撑计划项目(2011BAD23B01) |
| |
| 摘 要： | 采用同时蒸馏萃取(simultaneous distillation and extraction,SDE),结合气质联用(gas chromatogrophymassspectrometry,GC-MS),对肯德基吮指原味鸡的挥发性风味成分进行分析,并讨论各物质对整体风味的影响。共鉴定出66种化合物,其中烃类14种,醛类23种,醇类4种,酮类7种,酚类4种,脂肪酸类3种,酯类2种,内酯类2种,杂环化合物7种。烃类(17.44%)、醛类(45.41%)和脂肪酸类(13.26%)的相对含量较多,其次为酮类(3.65%)、杂环化合物(2.79%)。
|
| 关 键 词： | 肯德基吮指原味鸡 挥发性成分 同时蒸馏萃取(SDE) 气质联用(GC-MS) |
Analysis of Volatile Compounds of KFC Original Recipe Fried Chicken by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry |
| |
| ZHANG Ning,CHEN Hai-tao,QI Yan-mei,SUN Bao-guo,HUANG Ming-quan.Analysis of Volatile Compounds of KFC Original Recipe Fried Chicken by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry[J].Food Science,2011,32(22):268. |
| |
| Authors: | ZHANG Ning CHEN Hai-tao QI Yan-mei SUN Bao-guo HUANG Ming-quan |
| |
| Affiliation: | ZHANG Ning,CHEN Hai-tao,QI Yan-mei,SUN Bao-guo,HUANG Ming-quan(School of Food and Chemical Engineering,Beijing Technology and Business University,Beijing 100048,China) |
| |
| Abstract: | The volatile compounds in KFC original recipe fried chicken were analyzed by simultaneous distillation extraction(SDE) and gas chromatography-mass spectrometry(GC-MS).The effect of each compound on the overall flavor was discussed.A total of 66 compounds were identified including 14 hydrocarbons,23 aldehydes,4 alcohols,7 ketones,4 phenols,3 acids,2 esters,2 lactones and 7 heterocyclic compounds.The prominent compounds were hydrocarbons,aldehydes,acids,ketones and heterocyclic compounds,accounted for 17.44%,... |
| |
| Keywords: | KFC original recipe fried chicken volatile compounds simultaneous distillation extraction(SDE) gas chromatography-mass spectrometry(GC-MS) |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
