| 五香牛肉干挥发性风味成分的分离与鉴定 |
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| 引用本文： | 孙 杰,蒲丹丹,陈海涛,孙宝国,张玉玉.五香牛肉干挥发性风味成分的分离与鉴定[J].食品科学,2016,37(6):121-125. |
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| 作者姓名： | 孙 杰 蒲丹丹 陈海涛 孙宝国 张玉玉 |
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| 作者单位： | 1.北京工商大学 北京食品营养与人类健康高精尖创新中心，北京 100048；2.北京工商大学 食品质量与安全北京实验室，北京 100048；3.北京工商大学 北京市食品风味化学重点实验室，北京 100048 |
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| 摘 要： | 采用同时蒸馏萃取法和固相微萃取法提取牛肉干中的挥发性风味成分，利用气相色谱-质谱联用技术对其挥发性风味成分进行分析。结果显示，牛肉干中共鉴定出84 种挥发性成分，包括烃类23 种、醛类19 种、酮类3 种、酸类1 种、醇类12 种、酯类7 种、醚类3 种、酚类6 种、含氮及其他杂环化合物10 种。其中，醛类、醚类和含氮及其他杂环化合物可能对牛肉干特征风味的形成有着重要的影响。
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| 关 键 词： | 五香牛肉干 挥发性成分 固相微萃取 同时蒸馏萃取 气相色谱-质谱联用 香料与香精 |
Analysis of Volatile Flavor Compounds in Spiced Beef Jerky |
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| SUN Jie,PU Dandan,CHEN Haitao,SUN Baoguo,ZHANG Yuyu.Analysis of Volatile Flavor Compounds in Spiced Beef Jerky[J].Food Science,2016,37(6):121-125. |
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| Authors: | SUN Jie PU Dandan CHEN Haitao SUN Baoguo ZHANG Yuyu |
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| Affiliation: | 1. Beijing Innovation Center of Food Nutrition and Human Health, Beijing Technology and Business University,Beijing 100048, China; 2. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University,Beijing 100048, China; 3. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University,Beijing 100048, China |
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| Abstract: | The volatile flavor components in spiced beef jerky were extracted by simultaneous distillation extraction (SDE)
or solid-phase micro extraction (SPME), and then analyzed by gas chromatography-mass spectrometry (GC-MS). A total of
84 volatile compounds were identified, including 23 hydrocarbons, 19 aldehydes, 3 ketones, 1 acids, 12 alcohols, 7 esters, 3
ethers, 6 phenols, and 10 nitrogen-containing compounds or heterocyclic compounds. Aldehydes, ethers, nitrogen-containing
compounds and heterocyclic compounds may be mainly responsible for the formation of beef jerky flavor. |
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| Keywords: | spiced beef jerky volatile flavor compounds solid-phase micro extraction (SPME) simultaneous distillation extraction (SDE) gas chromatography-mass spectrometry (GC-MS) perfumes and essences |
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