香港酱牛肉挥发性风味化合物的研究  

Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce

作　　者：臧明伍[1] 王宇[1] 韩凯[1] 乔晓玲[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2009年第6期46-51,共6页Meat Research

基　　金：国家科技部"十一五"科技支撑计划项目(2008BAD91B01)

摘　　要：采用顶空固相微萃取气相色谱-质谱法(HS-SPME-GC-MS)法,分析检测了香港酱牛肉的挥发性风味成分,共鉴定出78种风味化合物,包括醛类(15种)、酮类(4种)、烃类(17种)、酯类(10种)、醚类(2种)、醇类(12种)以及含氮含硫及杂环化合物(18种)。所鉴定的化合物主要是脂肪氧化降解产物和香辛料挥发成分,醛类物质、萜烯类物质、醚类物质、含氮含硫及杂环化合物可能是构成香港酱牛肉的重要挥发性物质。Volatile flavor compounds of traditional Chinese Hongkong braised beef with soy sauce were analyzed by headspace solid phase microextraction （HS-SPME） combined with GC-MS. Results indicated that total 78 volatile flavor compounds were identified including aldehydes（15 kinds）, ketones （4 kinds）, hydrocarbons （17 kinds）, esters （10 kinds）, ethers （2 kinds）, alcohols （12 kinds）, nitrogenous compounds, sulfurated compounds and heterocyclic compounds （18 kinds）. The major volatiles identified were degradation products of fatty acids and volatile compounds from spice. Results showed that the important flavor compounds contributed to Hongkong braised beef with soy sauce were possibly some aldehydes, terpenes, ethers, nitrogenous compounds, sulfurated compounds and heterocyclic compounds.

关 键 词：酱牛肉 挥发性风味 固相微萃取 气相色谱-质谱法 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]