GC-MS法研究香茅对小炒肉风味的影响  

Study on the Influence of Cymbopogon cirtatus(DC.) stapf on the flavor of braised steak fillet with GC-MS

作　　者：乔永锋[1] 

机构地区：[1]昆明学院化学科学与技术系,昆明650031

出　　处：《中国调味品》2010年第11期113-115,共3页China Condiment

基　　金：云南省教育厅资助项目(09c0131)

摘　　要：采用水蒸气蒸馏和液液萃取技术对样品进行预处理,应用气质联用(GC-MS)技术对提取物成分进行分析,考察香茅对小炒肉风味的影响。结果表明,香茅中的柠檬醛、(Z)-3,7-二甲基-2,6-辛二烯醛、6-甲基-5-庚烯-2-酮、β-柠檬醇等对提升小炒肉的风味有显著效果。Three samples were pretreated by liquid-liquid extraction（LLE）.The volatile constituents of the samples were analyzed by GC-MS.The influence of Cymbopogon cirtatus（DC.） Stapf on the flavor of Braised Steak Fillet was studied.The results shows： the flavor of Braised Steak Fillet could be enhanced by the volatile components that were composed of（E）-3,7-dimethyl-2,6-Octadienal,（Z）-3,7-dimethyl-2,6-Octadienal,6-methyl-5-Hepten-2-one and 3,7-dimethyl-2,6-Octadien-1-ol.

关 键 词：香茅 风味 气质联用 影响 

分 类 号：TS264.3[轻工技术与工程—发酵工程]