ASE-SAFE和SDE-GC-MS分析贾永信腊牛肉的挥发性香气成分  

Analysis and Simulation of Volatile Aroma Constituents of Jiayongxin Preserved Beef by ASE-SAFE and SDE-GC-MS

作　　者：陈海涛[1] 张宁[1] 刘洋[1] 程玥[1] 孙宝国[1] 郑福平[1] 

机构地区：[1]北京工商大学食品学院食品风味北京市重点实验室,北京100048

出　　处：《精细化工》2013年第2期166-173,共8页Fine Chemicals

基　　金："十二五"国家科技支撑项目(2011BAD23B01);北京市教育委员会科技发展计划重点项目(KZ201110011015);北京市新世纪百千万人才工程培养经费资助~~

摘　　要：采用加速溶剂萃取-溶剂辅助蒸发法和同时蒸馏萃取法提取贾永信腊牛肉的挥发性香气成分,结合气相色谱-质谱联用技术对其进行了分析研究。结果表明,共鉴定出82种挥发性香气成分,包括烃类6种、醛类20种、醇类10种、酮类11种、酚类4种、脂肪酸类16种、醚类3种、酯类1种、含硫含氮及杂环化合物11种。两种方法同时检测到的化合物有16种,包括己醛、庚醛、苯甲醛、壬醛、2-糠醇、芳樟醇、α-松油醇、(-)-4-松油烯醇、1-羟基-2-丙酮、乙偶姻、2,3-戊二酮、胡椒酮、丁香酚、桉叶油素、茴香脑和2-甲基四氢呋喃-3-酮。The volatile aroma constituents of Jiayongxin preserved beef were extracted by accelerated solvent extraction-solvent assisted flavor evaporation （ASE - SAFE ） and simultaneous distillation extraction（ SDE）, and identified by the gas chromatography-mass spectrometry. The results show that a total of 82 compounds were identified and they were 6 hydrocarbons, 20 aldehydes, 10 alcohols, 11 ketones,4 phenols, 16 acids ,3 ethers, 1 ester and 11 sulfur-containing compounds, nitrogen-containing compounds and heterocyclic compounds, respectively. 16 compounds were all identified by two methods, including hexanal, heptanal, benzaldehyde, nonanal, 2-furanmethanol, linalol, ct-terpineol, （-） -terpinen-4-ol, 1 -hydroxy-2-propanone, acetoin, 2,3-pentanedione, piperitone, eugenol, eucalyptol, anethole and dihydro-2-methyl-3 （2H） -furanone.

关 键 词：贾永信腊牛肉 挥发性香气成分 加速溶剂萃取-溶剂辅助蒸发(ASE-SAFE) 同时蒸馏萃取(SDE) 气相色谱-质谱联用(GC-MS) 香料与香精 

分 类 号：TS207.3[轻工技术与工程—食品科学]