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作 者:孙杰[1] 蒲丹丹[2] 陈海涛[1] 孙宝国[1] 张玉玉[3]
机构地区:[1]北京食品营养与人类健康高精尖创新中心,北京工商大学,北京100048 [2]北京市食品风味化学重点实验室,北京工商大学,北京100048 [3]食品质量与安全北京实验室,北京工商大学,北京100048
出 处:《食品工业科技》2016年第17期281-287,共7页Science and Technology of Food Industry
基 金:“十二五”国家科技支撑计划项目(2014BAD04B06)
摘 要:比较5种五香牛肉干样品中挥发性物质种类及其含量的差异。采用溶剂辅助风味蒸发和气相色谱-质谱联用技术测定5种五香牛肉干样品中挥发性物质,并用主成分分析法对样品中的挥发性物质进行分析。结果表明:5种五香牛肉干样品中共检测出56种挥发性物质,包括烃类4种、醛类7种、酮类7种、酸类4种、醇类16种、酯类6种、醚类2种、酚类1种、含硫含氮及其他杂环化合物9种。对56种挥发性物质进行主成分分析,可简化为3个主成分,累积方差贡献率达84.690%,可反映样品的大部分信息,第一、第二和第三主成分分别指向醇类和吡嗪类化合物、烯萜类氧化衍生物以及醛酮类化合物,区分了5种样品在挥发性物质组成上的差异。本研究为五香牛肉干品质的评价提供一种潜在的方法。The volatile components of five spiced beef jerky samples were investigated. Solvent-assisted flavor evaporation- gas chromatography/massspectrumetry ( SAFE- GS/MS) and principal components analysis were used to analyze volatile components.A total of 56 volatile components were identified in five spiced beef jerky samples, including 4 kinds of hydrocarbons,? kinds of aldehydes,? kinds of ketones,4 kinds of acids, 16 kinds of alcohols,6 kinds of esters,2 kinds of ethers, 1 kinds of phenols,9 kinds of sulfur and other nitrogen- containing compounds or heterocyclic compounds.PCA analysis suggested that 3 principal components could reflect most of the information on the samples with a total cumulative variance contribution rate of 84.690%.The first and second principal components were explained as alcohols pyrazines and oxided terpenoid derivatives respectively.The third principal components were explained as aldehydes ketones compounds, which could distinguish the difference between the five samples in thecomposition of volatile compounds.This study has the potential to be used for quality evaluation of spiced beef jerky.
关 键 词:五香牛肉干 溶剂辅助风味蒸发(SAFE) 挥发性物质 气相色谱-质谱联用 主成分分析
分 类 号:TS207.3[轻工技术与工程—食品科学]
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