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| 固相微萃取-气相色谱-质谱联用法检测小白牛肉的挥发性成分 | |
| 引用本文： | 魏晋梅,罗玉柱,王继卿,师希雄,刘秀,胡江,成述儒,李少斌. 固相微萃取-气相色谱-质谱联用法检测小白牛肉的挥发性成分[J]. 食品工业科技, 2011, 0(9): 73-75 |
| 作者姓名： | 魏晋梅 罗玉柱 王继卿 师希雄 刘秀 胡江 成述儒 李少斌 |
| 作者单位： | 1. 甘肃农业大学研究测试中心,甘肃兰州730070／甘肃省草食动物生物技术重点实验室,甘肃兰州730073 2. 甘肃农业大学食品科学与工程学院,甘肃兰州,730070 3. 甘肃省草食动物生物技术重点实验室,甘肃兰州,730073 |
| 基金项目： | 国家科技支撑计划课题(2007BAD52B05,2009BAC53B06); 甘肃省重点实验室建设计划(085RTSA004) |
| 摘 要： | 采用固相微萃取-气相色谱-质谱联用法（Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry）分析检测了小白牛肉的挥发性风味物质,共分离检测得到125种化合物,定性和定量鉴定得到49种化合物,占总化合物的93.994%,其中醛类15种、醇类10种、烃类8种、酯类3种、酚类3种、酸类2种、杂环类2种、酮类6种。初步判断己醛、壬醛、辛醛、1-辛烯-3-醇、1-（2-硝基丙基）-环己醇、庚醛、二叔丁基对甲酚、N-己酸乙烯酯、2-戊基呋喃、1-辛醇等为小白牛肉的主体香味成分。 |
| 关 键 词： | 小白牛肉 挥发性成分 固相微萃取 气相色谱-质谱 |
Analysis of odors from veal by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry |
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| WEI Jin-mei,,LUO Yu-zhu,,WANG Ji-qing,SHI Xi-xiong,LIU Xiu,HU Jiang,CHENG Shu-ru,LI Shao-bin. Analysis of odors from veal by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry[J]. Science and Technology of Food Industry, 2011, 0(9): 73-75 | |
| Authors: | WEI Jin-mei LUO Yu-zhu WANG Ji-qing SHI Xi-xiong LIU Xiu HU Jiang CHENG Shu-ru LI Shao-bin |
| Affiliation: | WEI Jin-mei1,2,LUO Yu-zhu1,*,WANG Ji-qing1,SHI Xi-xiong3,LIU Xiu1,HU Jiang2,CHENG Shu-ru2,LI Shao-bin2(1. Instrumental Research and Analysis Center,Gansu Agricultural University,Lanzhou 730070,China,2. Gansu Key Laboratory of Herbivorous Animal Biotechnology,Lanzhou 730073,3. College of Food Science and Engineering,China) |
| Abstract: | A method for the determination of volatile compounds from veal using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry(SPME-GC-MS)was presented.Totally 125 volatile flavor compounds were detected,and 49 components were identified by qualitative and quantitative analysis.The content of them account for 93.994%,and they were 15 aldehydes,10 alcohols,8 hydrocarbons,3 ester,3 phenols,2 acids,6 ketones and 2 heterocyclic compounds.Among these compounds,Hexanal,Nonanal,Octanal,1-Octen-3-ol,1-(2-nit... |
| Keywords: | veal volatile flavor constituents SPME GC-MS |
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