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作 者:吕南 王宇 马丽娅 任志敏 张佳斌 宁静 杨瑞香 LV Nan;WANG Yu;MA Li-ya;REN Zhi-min;ZHANG Jia-bin;NING Jing;YANG Rui-xiang(Inner Mongolia Red Sun Food Co.,Ltd.,Hohhot 010000,China)
机构地区:[1]内蒙古红太阳食品有限公司,呼和浩特010000
出 处:《中国调味品》2021年第7期85-90,共6页China Condiment
摘 要:为了探明清油火锅底料在不同贮藏温度和贮藏时间下感官品质及香味物质的变化趋势,采用固相微萃取(solid-phase microextraction,SPME)与气相色谱-质谱联用仪(gas chromatography-mass spectrometry,GC-MS)对两个不同贮藏温度(25℃和37℃)和贮藏时间(0~90 d)的清油火锅底料样品中的香味物质进行了鉴定,结果表明:清油火锅底料贮藏过程中,对于不同贮藏时间和温度下的样品,其主要香味物质种类均为烃类和醇类;25℃贮藏样,随着贮藏时间的延长,烃类的相对含量呈现出先降低后升高的趋势,而醇类的相对含量呈现出先升高后降低的趋势;37℃贮藏样,烃类的相对含量随着贮藏时间的延长呈现出先升高后下降的趋势,醇类的相对含量呈现出先降低后升高的趋势。在不同贮藏温度和时间下,影响清油火锅底料不同贮藏温度和时间下香味的主要物质为桧烯、月桂烯、右旋萜二烯、芳樟醇、4-烯丙基苯甲醚和乙酸芳樟酯。In order to investigate the variation trend of sensory quality and aroma substances of clear-oil hot pot seasoning at various storage temperatures and time,SPME and GC-MS are used to identify the aroma substances in the clear-oil hot pot seasoning samples at various storage temperatures(25℃and 37℃)and storage time(0~90 d).The results show that in the storage process of clear-oil hot pot seasoning,the main aroma substances are hydrocarbons and alcohols for the samples at various storage time and temperatures.For the samples stored at 25℃,with the prolonging of storage time,the relative content of hydrocarbons shows a trend of firstly decrease and then increase,while the relative content of alcohols shows a trend of first increase and then decrease.For the samples stored at 37℃,with the prolonging of storage time,the relative content of hydrocarbons increases firstly and then decreases,while the relative content of alcohols decreases firstly and then increases.At various storage temperatures and time,the main substances that affect the flavor of clear-oil hot pot seasoning are sabinene,myrcene,dextroterpene,linalool,4-allyl anisole and linalool acetate.
关 键 词:火锅底料 固相微萃取(SPME) 气相色谱-质谱法(GC-MS) 贮藏期 挥发性风味成分
分 类 号:TS264.2[轻工技术与工程—发酵工程]
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