内蒙古风干牛肉香精的调配  

Compounding of Inner Mongolia dried beef flavoring

作　　者：陈海涛[1] 孙杰[1] 蒲丹丹[2] 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：《中国食品添加剂》2016年第9期120-126,共7页China Food Additives

基　　金：“十二五”国家科技支撑计划项目(2014BAD04B06)

摘　　要：采用溶剂辅助风味蒸发法、固相微萃取法、同时蒸馏萃取法对内蒙古风干牛肉中挥发性风味物质进行提取,并结合气相色谱-质谱联用技术对其挥发性风味物质进行分析。结果表明:三种方法共同检测出的挥发性风味物质共有14种,包括α-蒎烯、壬醛、苯甲醛、甲基庚烯酮、芳樟醇、4-萜烯醇、糠醇、草蒿脑、茴香脑、2,5-二甲基吡嗪、2,6-二甲基吡嗪、2-乙基吡嗪、2,3-二甲基吡嗪、2,3,5-三甲基吡嗪,检出的挥发性风味物质主要包括醇类、醛类和含硫含氮及杂环化合物。在对内蒙古风干牛肉香气成分分析结果的归纳总结以及感官评价的基础上,首先调配出三个配方,然后再根据文献报道、调香经验进行配方改进实验,最终调配出香气饱满、具有风干牛肉特征香气、协调的内蒙古风干牛肉香精。The volatile flavor components in Inner Mongolia dried beef were extracted by solvent-assisted flavor evaporation（SAFE）,solid-phase micro extraction（SPME）,simultaneous distillation extraction（SDE）and analyzed by gas chromatography-mass spectrometry（GC-MS）. The results indicated that a total of 14 volatile fl avor components were identifi ed by the three methods,including α-pinene,nonanal,benzaldehyde,methylheptenone,linalool,terpinen-4-ol,2-Furylcarbinol,estragole,anethol,2,5-dimethyl pyrazine,2,6-dimethyl pyrazine,Ethylpyrazine,2,3-dimethyl pyrazine,2,3,5-trimethylpyrazine. The volatile flavor components were mainly including alcohols,aldehydes and nitrogen-containing compounds or heterocyclic compounds. First,based on the summary of the results of the analysis of the fl avor components of Inner Mongolia dried beef and the sensory evaluation,three formulations were formulated. Then according to literature and experience,we improved the formula. Finally,flavor formulation of Inner Mongolia dried beef is full,seasoned dried beef flavor and coordinated.

关 键 词：内蒙古风干牛肉 溶剂辅助风味蒸发(SAFE) 固相微萃取法(SPME) 同时蒸馏萃取(SDE) 调香 香精 

分 类 号：TQ657.1[化学工程—精细化工]