| 气质联用法分析鱼香肉丝中的挥发性风味物质 |
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| 引用本文： | 贾洪锋,梁爱华,秦文,彭涛,陈迤.气质联用法分析鱼香肉丝中的挥发性风味物质[J].食品研究与开发,2011,32(3):121-125. |
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| 作者姓名： | 贾洪锋 梁爱华 秦文 彭涛 陈迤 |
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| 作者单位： | 1. 四川烹饪高等专科学校,食品科学系,四川,成都,610072
2. 四川农业大学,食品科学院,四川,雅安,625014 |
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| 摘 要： | 应用顶空固相微萃取(SPME)—气相色谱和质谱联用(GC-MS)技术分析鱼香肉丝中的风味物质。建立鱼香肉丝中风味物质的萃取和分析条件,对鱼香肉丝在加工前后风味物质的变化进行比较。鱼香肉丝中主要挥发性风味物质有烯丙基硫醇、乙醇、己醛、3,3’-硫丙烯、桧烯、甲基-2-丙烯基-二硫化物、2-庚烯醛、二丙基-二硫化物、乙酸、2-呋喃甲醛、Z-柠檬醛、香叶醛、3,4-二氢-3-乙烯基-1,2-二硫化物。
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| 关 键 词： | 鱼香肉丝 固相微萃取 气质联用 挥发性风味物质 |
Determination of Volatile Flavor Compounds in'YuXiangRouSi'by GC-MS |
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| JIA Hong-feng,LIANG Ai-hua,QIN Wen,PENG Tao,CHEN Yi.Determination of Volatile Flavor Compounds in'YuXiangRouSi'by GC-MS[J].Food Research and Developent,2011,32(3):121-125. |
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| Authors: | JIA Hong-feng LIANG Ai-hua QIN Wen PENG Tao CHEN Yi |
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| Affiliation: | JIA Hong-feng1,LIANG Ai-hua1,QIN Wen2,PENG Tao1,CHEN Yi1(1.Department of Food Science,Sichuan Higher Institute of Cuisine,Chengdu 610072,Sichuan,China,2.Food Science College,Sichuan Agricultural University,Yaan 625014,China) |
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| Abstract: | The SPME-GC-MS method was established and used to analyze volatile flavor compounds in 'YuXiangRouSi' and its materials.The main volatile flavor compounds in 'YuXiangRouSi' were allyl mercaptan,ethanol,hexanal,3,3'-thilbis-1-propene,sabinene,methyl allyl disulfide,2-heptenal,dipropyl disulfide,acetic acid,2-furfural,Z-citral,geranial,3,4-dihydro-3-vinyl-1,2-dithiin. |
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| Keywords: | YuXiangRouSi SPME GC-MS volatile flavor compound |
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