| 应用HS-SPME和GC/MS技术检测陇西腊肉中的风味物质 |
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| 引用本文： | 师希雄,魏晋梅,田甲春,张丽,张玉斌,郭兆斌,韩玲,袁懿.应用HS-SPME和GC/MS技术检测陇西腊肉中的风味物质[J].食品与发酵工业,2012,38(5):176-179. |
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| 作者姓名： | 师希雄 魏晋梅 田甲春 张丽 张玉斌 郭兆斌 韩玲 袁懿 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃兰州,730070 |
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| 基金项目： | 国家现代农业产业技术体系资助项目 |
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| 摘 要： | 应用固相微萃取气相色谱-质谱法(SPME-GC-MS),分析检测了陇西腊肉的挥发性风味成分,共鉴定出42种挥发性风味物质,包括萜烯类化合物(9种),醛类物质(5种),酮类物质(3种),烃类物质(16种),醇类物质(4种),醚类物质(3种),含硫含氮及杂环化合物(2种)。萜烯化合物、醛类物质、含硫含氮及杂环化合物可能是构成陇西腊肉风味的主要挥发性物质。
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| 关 键 词： | 陇西腊肉 香味 固相微萃取 气相色谱-质谱法 |
Detecting of Volatile Flavor Compounds of Longxi Bacon by HS-SPME-GC/MS Method |
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| Shi Xi-xiong,Wei Jin-mei,Tian Jia-chun,Zhang Li,Zhang Yu-bin,Guo Zhao-bin,Han Ling,Yuan yi.Detecting of Volatile Flavor Compounds of Longxi Bacon by HS-SPME-GC/MS Method[J].Food and Fermentation Industries,2012,38(5):176-179. |
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| Authors: | Shi Xi-xiong Wei Jin-mei Tian Jia-chun Zhang Li Zhang Yu-bin Guo Zhao-bin Han Ling Yuan yi |
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| Affiliation: | (College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China) |
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| Abstract: | Volatile flavor compounds of Long Xi Bacon were extracted by solid-phase micro-extraction(SPME) and were analyzed by GC/MS.The results showed that total 42 volatile flavor compounds were detected,including terpenes(9kinds),aldehydes(5kinds),ketones(3kinds),hydrocarbons(16kinds),alcohols(4kinds),ethers(3kinds),nitrogenous compounds,sulfurated compounds and heterocyclic compounds(2kinds).The main flavor compounds in LONG XI bacon were terpenes,aldehydes,nitrogenous compounds,sulfurated compounds and heterocyclic compounds. |
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| Keywords: | Long Xi Bacon flavor HS-SPME GC/MS |
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