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| 不同工艺条件对卤牛肉中挥发性风味物质影响的研究 | |
| 引用本文： | 牛乐宝,贾俊静,曹振辉,程志斌,邹建华,葛长荣,黄启超.不同工艺条件对卤牛肉中挥发性风味物质影响的研究[J].肉类研究,2008(1):56-58. |
| 作者姓名： | 牛乐宝 贾俊静 曹振辉 程志斌 邹建华 葛长荣 黄启超 |
| 作者单位： | 1. 云南农业大学食品科技学院,昆明,650201;山东农业大学食品科技学院,泰安,271018 2. 云南农业大学动物科学学院,昆明,650201 3. 西双版纳州孟海县兽医站,西双版纳,666100 4. 云南农业大学食品科技学院,昆明,650201 |
| 摘 要： | 本研究采用SDE与GC-MS法对不同工艺条件下的卤牛肉中的挥发性风味物质成分进行测定与分析,结果表明,试验组共测出44种挥发性物质,少于对照组中测出的51种挥发性物质,通过成分的分析,为以后的工艺与风味研究提供一定的依据。 |
| 关 键 词： | 卤牛肉 GC-MS法 同时蒸馏萃取 挥发性风味物质 |
| 文章编号： | 1001-8123(2000)12-0056-03 |
Effect of Different Processing Technologies on the Contents of Volatile Flavor Compound in Stewed Marinated Beef |
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| Niu Le-bao,Jia Jun-jing,Cao Zhen-hui,Cheng Zhi-bin,Zou Jian-hua,Ge Chang-rong,Huang Qi-chao.Effect of Different Processing Technologies on the Contents of Volatile Flavor Compound in Stewed Marinated Beef[J].Meat Research,2008(1):56-58. | |
| Authors: | Niu Le-bao Jia Jun-jing Cao Zhen-hui Cheng Zhi-bin Zou Jian-hua Ge Chang-rong Huang Qi-chao |
| Affiliation: | Niu Le-bao1; 2; Jia Jun-jing3; Cao Zhen-hui3; Cheng Zhi-bin3; Zou Jian-hua4; Ge Chang-rong3; Huang Qi-chao1; (1.College of food science; Yunnan agricultural university; Kunming 650201) (2.College of food science; Shangdong agricultural university; Taian 271018) (3.College of Animal Science; Yunnan Agricultural University; Kunming 650201) (4.Animal husbandry and veterinary station of Menghai county; Xishuangbanna 666100 ); |
| Abstract: | Through GC-MS combined with SDE (simultaneous distillation and solvent extraction),the volatile flavor compounds of stewed marinated beef by different processings are detacted and analysised.The result shows that there are 44 components in the test group,while there are 51 components in the control group. |
| Keywords: | Stewed marinated beef GC-MS SDE（simultaneous distillation and solvent extraction） Volatile flavor compounds |
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