摘要
对5、25℃贮藏不同时间的猪肉样品,用顶空固相微萃取气质联用(HS-SPME-GC-MS)检测分析其产生的挥发性成分。结果表明:在25℃贮藏的猪肉样品共鉴定出26种挥发性成分,5℃的猪肉样品共鉴定出22种挥发性成分;相同贮藏时间下,用HS-SPME-GC-MS检测到的挥发性成分的种类和含量,5℃贮藏的猪肉样品比25℃贮藏的猪肉样品少;相同贮藏温度下,猪肉样品中的挥发性成分会随着贮藏时间的延长不断发生变化,其中醇类物质和含氮含硫化合物会随着贮藏时间的延长不断增大。
The pork sample was stored at 5 % and 25 ℃, the volatile components in pork were extracted by solid phase micro-extraction （SPME） and determined by gas chromatography-mass spectrometry （GC-MS）. The volatile components in pork were analyzed during the various storage temperature and time. Results indicated that 26 volatile compounds were identified at 25 ℃ and 22 volatile compounds at 5 %. At the same storage time, the varieties and contents of volatile components in pork were less at 5℃than 25 %. At the same storage temperature, the volatile components in pork changed with the extension of storage time, the relative contents of nitrogenous and sulfur compounds and alcohols were increased with the extension of storage time.
出处
《食品科技》
CAS
北大核心
2012年第3期148-152,共5页
Food Science and Technology
基金
天津市自然科学基金资助项目(11JCZDJC17800)
关键词
猪肉
腐败
挥发性成分
pork
spoilage
volatile components
