固相微萃取和同时蒸馏萃取方法比较传统腊牛肉的风味成分  

A Comparison of Solid-phase Microextraction with Simultaneous Distillation for the Analysis of Volatile Aroma Compositions in Traditional Preserved Beef

作　　者：张宁[1] 陈海涛[2] 孙宝国[3] 毛学英[1] 张玉玉[4] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京工商大学食品质量与安全北京实验室,北京100048 [3]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048 [4]北京工商大学北京市食品风味化学重点实验室,北京100048

出　　处：《中国食品学报》2016年第6期247-258,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2014BAD04B06)

摘　　要：以固相微萃取(SPME)和同时蒸馏萃取(SDE)2种方法提取腊牛肉的挥发性香气成分,采用气相色谱-质谱联用法对其进行分析。固相微萃取法选用3种萃取头(Carboxen/PDMS、DVB/CAR/PDMS、PDMS/DVB),同时蒸馏萃取法选用2种萃取溶剂(乙醚、二氯甲烷),对定性结果进行比较分析。结果表明:共鉴定出78种挥发性成分,其中烃类2种,醛类26种,醇类25种,酮类8种,脂肪酸类3种,醚类4种,酯类1种,含硫含氮及杂环化合物9种。对检出的化合物通过质谱和保留指数定性。The volatile constituents from Laotongjia preserved beef（LPB） were first investigated by solid-phase microextraction（SPME） and simultaneous distillation extraction（SDE）, and identified by the gas chromatography-mass spectrometry. The flavor substances in LPB were extracted by 3 different types of SPME fibers and 2 kinds of SDE extracting solvents, and the analyzing results were summarized. It is showed that a total of 79 compounds were identified, including2 alkenes, 27 aldehydes, 25 alcohols, 8 ketones, 3 carboxylic acids, 4 ethers, 1 ester and 9 sulfur-containing, nitrogen-containing compounds and heterocyclic compounds, respectively. These compounds were determined by MS, and conformed by comparison of retention indexes（RIs） of separated constituents with the RIs reported in the literature.

关 键 词：腊牛肉 挥发性成分 固相微萃取(SPME) 同时蒸馏萃取(SDE) 气相色谱-质谱联用(GC-MS) 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]