SPME分析德州扒鸡挥发性成分方法研究  

Flavor Study on Dezhou Braised Chicken(DBC)by SPME

作　　者：相倩[1] 侯建宁 张星[1] 李大鹏[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018 [2]德州出入境检验检疫局,德州253015

出　　处：《肉类研究》2010年第11期61-64,共4页Meat Research

基　　金：国家质检总局科技计划项目(2008IK120)

摘　　要：德州扒鸡以肉质鲜、香味醇厚享誉海内外。本文以德州扒鸡为试材,以萃取头、样品量和萃取温度为因素对固相微萃取(SPME)方法进行优化选择,确定了SPME分析德州扒鸡挥发性成分的最佳条件为:萃取头75μm CAR/PDMS,样品量2g,萃取温度45℃。Dezhou braised chicken has been favored by domestic and international visitors for its delicious flavor. Dezhou braised chicken was takenas sample and fiber, the quantity of sample and temperature were taken as factors using SPME-GC to get the optimum test conditions of chicken flavor. The optimum test conditions are 75μm CAR/PDMS fiber, quantity of 2g and temperature of 45℃.

关 键 词：德州扒鸡 固相微萃取 挥发性成分分析 

分 类 号：TS251.67[轻工技术与工程—农产品加工及贮藏工程]