北京烤鸭香味模拟  

SIMULATION OF BEIJING ROAST DUCKS FLAVOR

作　　者：马家津[1] 吕跃钢[1] 张文[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《北京工商大学学报（自然科学版）》2006年第5期6-9,共4页Journal of Beijing Technology and Business University:Natural Science Edition

基　　金：北京市教委科技发展计划项目(KM200310011042)

摘　　要：采用同时蒸馏提取法提取北京烤鸭香味成分,提取物经V igreux柱浓缩后,用气-质联用仪对其进行分析.根据鉴定结果,应用M aillard反应模拟北京烤鸭肉香味.得到的最佳配方为:Cys:0.5 g,G ly:0.5 g,A la:1.5 g,葡萄糖:3.0 g,D-木糖:1.5 g,酶解液:30 g,VB1:1.5 g,I+G:0.1g,水:22 g,香辛料:0.3 g,反应温度:125℃,反应时间:40 m in.Using simultaneous distillation-extraction technique, the volatile aroma compounds of Beijing roast ducks was investigated by means of GC-MS. Basis of the analyzed of the roast ducks flavors and Maillard reaction elements, simulated the roast ducks flavors, the better flavors of roast ducks were prepared. The best conditions for preparing roast ducks flavor are： Cys 0. 5 g, Gly 0.5 g, Ala 1.5 g, glucose 3.0, D-xylose 1.5 g, MSG 15 g, E-hydrolyzate 30 g, VB1 1.5 g, I＋G 0. 1 g, water 22 g, spices 0. 3 g, reaction temperature 125℃ for 40 min.

关 键 词：同时蒸馏提取 北京烤鸭 气-质联机分析 MAILLARD反应 

分 类 号：TS201.2[轻工技术与工程—食品科学]