天福号酱肘子的香味分析与仿香研究  

Analysis and Simulation of Aroma Composition of Tianfuhao Pork Shoulder

作　　者：李建华[1] 孙宝国[1] 黄明泉[1] 刘玉平[1] 齐永秋 苗志伟[1] 陈海涛[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100048 [2]深圳波顿香料有限公司,广东深圳518051

出　　处：《食品科学》2010年第20期348-350,共3页Food Science

基　　金：北京市教育委员会科技计划面上项目(KM200910011003)

摘　　要：采用顶空固相微萃取法,结合气相-质谱联用对天福号酱肘子的挥发性成分进行分析研究。结果表明:共鉴定出的30种挥发性香成分,其中含量较高的有乙酰基吡嗪、甲基环戊烯醇酮、3-甲硫基丙醇、乙酸、茴香醛等;天福号酱肘子的香味主要由肉香、酱香、辛香、油脂香和酸香等香韵组成。另外根据分析结果,对其香味进行仿香研究。The volatile components in Tianfuhao pork shoulder were analyzed by solid phase micro-extraction （SPME） combined with gas chromatography-mass spectrometry （GC-MS）. Totally 30 kinds of aroma components were identified in Tianfuhao pork shoulder,including acetylpyrazine,2-cyclopenten-1-one,2-hydroxy-3-methyl-1-propanol,3-（methylthio）-4H-pyran-4-one,2-ethyl-3-hydroxy-acetic acid,benzaldehyde,and 4-methoxy-tetrahydrothiophen-3-one. On the basis of analysis,the components of meaty aroma,spiced aroma,spicy aroma,fatty and oily aroma and acid aroma were the major contributors to the flavor of Tianfuhao pork shoulder,which will be helpful for designing and simulating the flavor of Tianfuhao pork shoulder.

关 键 词：天福号酱肘子 香味 顶空固相微萃取 气相色谱-质谱法 仿香 

分 类 号：TS207.3[轻工技术与工程—食品科学]