固相微萃取和气相色谱-质谱法测定北京酱牛肉中的挥发性成分

采用顶空固相微萃取和气相色谱-质谱法（Head Space Solid Phase Microextraction Gas Chromatgraphy-Mass Spectrometry,HSSPME—GC—MS）对北京传统酱牛肉中的挥发性香气物质进行了测定,总共检测出68种风味化合物,其中包括醛类49.12%、酮类0.84%、醇类4.85%、烃类13.29%、酯类2.61%、酚醚类11.33%和含硫含氮及杂环化合物6.55%,另外还有11.41%的其它类物质,其中醛、酮和含硫含氮及杂环化合物中含有北京传统酱牛肉的主要香味成分。

Analysis of Odors from Beijing Spiced Beef by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

In this paper,a method for the detemination of odors from Beijing spiced beef using solid phase microextraction and gas chromatography-mass spectrometry（GC/MS） was presented.The sixty-eight components were detected.The results showed that the content of the aldehyde components accounts for 49.12%,the content of the ketone components accounts for 0.84%,the content of the alcohol components accounts for 4.85%,the content of the hydrocarbon components accounts for 13.29%,the content of the ester components accounts for 2.61%,the content of the phenol and ether components accounts for 11.33%,the content of the containing nitrogen and sulfue and heterocyclic compound components accounts for 6.55%,the content of the other components accounts for 11.41%.Among these compounds, aldehydes,ketones,containing nitrogen and sulfur and heterocyclic compounds are the main source of flavor of Beijing spiced beef.