阿胶产品的香气分析与风味调控  

Analysis and Regulation of Volatile Components of Gelatin

作　　者：张晶[1] 朱建才[1] 曾俊[1] 黄悦[1] 于子玉 郭佳琳[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《上海应用技术学院学报（自然科学版）》2014年第4期295-298,共4页Journal of Shanghai Institute of Technology: Natural Science

基　　金：上海应用技术学院大学生科技创新项目(DCX2013-120)

摘　　要：采用顶空固相微萃取法(HS-SPME)提取阿胶溶解物的挥发性成分,并结合气-质联用技术(GC-MS)分析其挥发性成分物质.结果表明:在阿胶溶解物中鉴定出71种挥发性成分,主要包括内酯类化合物、酸化合物、酯类化合物和杂环类(吡嗪环、呋喃环)化合物;并在GC-MS基础上,利用感官分析模拟出香气饱满、逼真、协调的牛奶香精;通过感官评定法确定了改善阿胶风味的最佳牛奶香精的添加量为0.04%.The applicability of headspace solid-phase micro-extraction（HS-SPME）combined with gas chromatography-mass spectrometry（GC-MS）for determining volatile components in dissolved gelatin was investigated.The results showed that 71 kinds of volatile components were identified,including lactone compounds,acid compounds,ester compounds,heterocyclic compounds（pyrazine ring,furan ring）.Based on GC-MS analysis,realistic and coordinated milk flavor was simulated by using sensory analysis.And the best dosage of milk flavor to gelatin by sensory evaluation was proved to be 0.04%.

关 键 词：阿胶 顶空固相微萃取 气相色谱-质谱 风味 

分 类 号：R286.0[医药卫生—中药学] O657.63[医药卫生—中医学]