烧鸡风味复合辛香料精油、油树脂和超微粉的GC-MS对比分析  

Comparative Analysis of Essential Oil,Oleoresin and Ultra-micro Powder of Roast-chicken Flavor Spice Blends by GC-MS

作　　者：邢海明 毕燕芳[1] 

机构地区：[1]天津春发生物科技集团有限公司,天津300300

出　　处：《湖南农业科学》2011年第9期92-94,共3页Hunan Agricultural Sciences

基　　金：火炬项目专项(10ZHHJGX35700)

摘　　要：采用水蒸气蒸馏法、超临界CO2萃取法和低温冷冻粉碎法等不同加工方法制备烧鸡风味复合辛香料深加工产品精油、油树脂和超微粉,并对其进行了风味成分的GC-MS对比分析。试验结果表明:3种辛香料深加工产品的风味成分存在差异,α-蒎烯、β-松油烯、桉叶油醇、γ-松油烯、丁香酚为三者共有成分,但含量存在差异,而有些成分为两者共有或仅在一种加工产品中检出。说明不同深加工方法对最终产品风味效果有一定影响。The flavor ingredients of three deeply processed products （essential oil, oleoresin and ultra-micro powder） of roast-chicken flavor spice blends, prepared respectively by using stream distillation, supercritical CO2 extraction and ultra-micro freeze grinding, were comparatively analyzed by GC-MS. The results showed that the three deeply processed products had differences in flavor ingredients; the α-pinene, β-terpinene, eudesmol, γ-terpinene and eugenol were the common ingredients for the three deeply processed products with different contents, but some ingredients were detected from two products or only one product. Therefore, different deeply processing methods have certain influences on the flavor of final product.

关 键 词：烧鸡辛香料精油 油树脂 超微粉 GC—MS 

分 类 号：S38[农业科学—农艺学]