| 猪肉腐败过程中挥发性成分的测定 |
| |
| 引用本文： | 王小占,柴春祥. 猪肉腐败过程中挥发性成分的测定[J]. 食品科技, 2012, 0(3): 148-152 |
| |
| 作者姓名： | 王小占 柴春祥 |
| |
| 作者单位： | 天津市食品生物技术重点实验室天津商业大学生物技术与食品科学学院 |
| |
| 基金项目： | 天津市自然科学基金资助项目(11JCZDJC17800) |
| |
| 摘 要： | 对5、25℃贮藏不同时间的猪肉样品,用顶空固相微萃取气质联用(HS-SPME-GC-MS)检测分析其产生的挥发性成分。结果表明:在25℃贮藏的猪肉样品共鉴定出26种挥发性成分,5℃的猪肉样品共鉴定出22种挥发性成分;相同贮藏时间下,用HS-SPME-GC-MS检测到的挥发性成分的种类和含量,5℃贮藏的猪肉样品比25℃贮藏的猪肉样品少;相同贮藏温度下,猪肉样品中的挥发性成分会随着贮藏时间的延长不断发生变化,其中醇类物质和含氮含硫化合物会随着贮藏时间的延长不断增大。
|
| 关 键 词： | 猪肉 腐败 挥发性成分 |
Determination of volatile components of pork during spoilage |
| |
| WANG Xiao-zhan,CHAI Chun-xiang. Determination of volatile components of pork during spoilage[J]. Food Science and Technology, 2012, 0(3): 148-152 |
| |
| Authors: | WANG Xiao-zhan CHAI Chun-xiang |
| |
| Affiliation: | (Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134) |
| |
| Abstract: | The pork sample was stored at 5 ℃ and 25 ℃,the volatile components in pork were extracted by solid phase micro-extraction(SPME) and determined by gas chromatography-mass spectrometry(GC-MS) .The volatile components in pork were analyzed during the various storage temperature and time.Results indicated that 26 volatile compounds were identified at 25 ℃ and 22 volatile compounds at 5 ℃.At the same storage time,the varieties and contents of volatile components in pork were less at 5 ℃than 25 ℃.At the same storage temperature,the volatile components in pork changed with the extension of storage time,the relative contents of nitrogenous and sulfur compounds and alcohols were increased with the extension of storage time. |
| |
| Keywords: | pork spoilage volatile components |
| 本文献已被 CNKI 等数据库收录！ |
