固相微萃取和气相色谱-质谱法测定北京酱牛肉中的挥发性成分  

Analysis of Odors from Beijing Spiced Beef by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

作　　者：宋永青[1] 乔晓玲[1] 王宇[1] 杨君娜[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《现代科学仪器》2009年第5期63-66,76,共5页Modern Scientific Instruments

基　　金：国家科技部"十一五"科技支撑计划项目(2006BAD05A15)

摘　　要：采用顶空固相微萃取和气相色谱-质谱法(Head Space Solid Phase Microextraction Gas Chromatgraphy-Mass Spectrometry,HSSPME—GC—MS)对北京传统酱牛肉中的挥发性香气物质进行了测定,总共检测出68种风味化合物,其中包括醛类49.12%、酮类0.84%、醇类4.85%、烃类13.29%、酯类2.61%、酚醚类11.33%和含硫含氮及杂环化合物6.55%,另外还有11.41%的其它类物质,其中醛、酮和含硫含氮及杂环化合物中含有北京传统酱牛肉的主要香味成分。In this paper,a method for the detemination of odors from Beijing spiced beef using solid phase microextraction and gas chromatography-mass spectrometry（GC/MS） was presented.The sixty-eight components were detected.The results showed that the content of the aldehyde components accounts for 49.12%,the content of the ketone components accounts for 0.84%,the content of the alcohol components accounts for 4.85%,the content of the hydrocarbon components accounts for 13.29%,the content of the ester components accounts for 2.61%,the content of the phenol and ether components accounts for 11.33%,the content of the containing nitrogen and sulfue and heterocyclic compound components accounts for 6.55%,the content of the other components accounts for 11.41%.Among these compounds, aldehydes,ketones,containing nitrogen and sulfur and heterocyclic compounds are the main source of flavor of Beijing spiced beef.

关 键 词：酱牛肉 挥发性成分 固相微萃取 气相色谱-质谱 

分 类 号：O657.63[理学—分析化学] TS251.7[理学—化学]