| 固相微萃取／气-质联机分析牛脂控制氧化挥发性成分 |
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| 引用本文： | 谢建春,孙宝国,梁梦兰,彭秋菊. 固相微萃取／气-质联机分析牛脂控制氧化挥发性成分[J]. 食品与发酵工业, 2005, 31(11): 98-100 |
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| 作者姓名： | 谢建春 孙宝国 梁梦兰 彭秋菊 |
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| 作者单位： | 北京工商大学化学与环境工程学院,北京,100037 |
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| 摘 要： | 采用固相微萃取／气-质联机分析了牛脂控制氧化挥发性成分。鉴定出48种化合物，质量分数94.1％，其中醛类(60.1％)、酮类(5.0％)、短链脂肪酸类(3.9％)及内酯类(0.4％)等对牛内香味具有重要贡献的挥发性成分。
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| 关 键 词： | 牛脂 控制氧化 牛内香味 醛 酮 内酯 |
| 收稿时间： | 2005-05-30 |
| 修稿时间： | 2005-05-302005-09-20 |
Analysis of Volatiles from Beef Fat under Controlled Oxidation Using Solid Phase Microextraction/gas Liquid Chromatography-Mass Spectrometry |
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| Xie Jianchun,Sun Baoguo,Liang Menglan,Peng Qiuju. Analysis of Volatiles from Beef Fat under Controlled Oxidation Using Solid Phase Microextraction/gas Liquid Chromatography-Mass Spectrometry[J]. Food and Fermentation Industries, 2005, 31(11): 98-100 |
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| Authors: | Xie Jianchun Sun Baoguo Liang Menglan Peng Qiuju |
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| Affiliation: | School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing, 100037, China |
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| Abstract: | Volatiles from beef fat under controlled oxidation process were trapped by one fiber of solid phase microextraction (SPME), and then directly analyzed by gas liquid chromatography -mass spectrometry (GC-MS). Forty-eight compounds (94.0％) were identified with the major constituents being aldehydes (60.1％), alcohols (12.0％), ketones (5.0％), fatty acids (3.9％) and lactones (0.4％). These detected compounds were likely contributors to the characteristic tallow aroma or precursors in producing beef flavors by Millard reaction. |
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| Keywords: | beef fat controlled oxidization beef flavor aldehydes ketones lactones |
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