月盛斋清香牛肉挥发性成分的分析  

Analysis of Volatile Compounds in Yueshengzhai Fragrant Beef

作　　者：陈海涛[1] 綦艳梅[1] 徐晓兰[1] 张宁[1] 孙宝国[1] 黄明泉[1] 

机构地区：[1]北京工商大学食品学院,北京100048

出　　处：《食品科学》2013年第18期158-164,共7页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD23B01)

摘　　要：采用乙醚和二氯甲烷为萃取溶剂,提取月盛斋清香牛肉的挥发性成分,共鉴定出102种挥发性化合物,其中,以乙醚为萃取溶剂,鉴定出75种挥发性物质,以二氯甲烷为萃取溶剂,鉴定出97种挥发性成分。从鉴定出来的挥发性物质的含量来看,醛类物质的含量相对较高,其次为醚类物质。其中,(E)-肉桂醛、己醛、大茴香醛、茴香脑、苯乙醛、苯甲醛、苯丙醛等挥发性物质对月盛斋清香牛肉特色风味的形成贡献较大。The volatile compounds from Yueshengzhai fragrant beef extracted with diethyl ether or dichloromethane were analyzed by GC-MS. A total of 102 volatile flavor compounds were identified, 75 compounds of which were found in the diethyl ether extract and 97 of which in the dichloromethane extract. Among these compounds, aldehydes were predominant, followed by ethers, and （E）-cinnamaldehyde, hexanal, 4-methoxy-benzaldehyde, 1-methoxy-4-（1-propenyl）- benzene, benzeneacetaldehyde, benzaldehyde, benzenepropanal were the important flavor compounds that contributed to Yueshengzhai fragrant beef.

关 键 词：月盛斋清香牛肉 挥发性香味成分 同时蒸馏萃取 气质联用 

分 类 号：TS207.3[轻工技术与工程—食品科学]