摘要
采用顶空固相微萃取(HS-SPME)联合气质联用(GC-MS)测定山楂核烟熏液挥发性风味物质。通过比较不同萃取头、萃取温度以及萃取时间对萃取效果的影响,获得较适的萃取条件为:50/30μm DVB/CAR/PDMS萃取头、萃取温度40℃、萃取时间50min。采用GC-MS对解吸物进行测定的结果表明,其挥发性风味物质的主要成分中酚类占55.526%、酯类占18.710%、醛类占16.162%、酮类占3.252%、呋喃类占2.108%、酸类占1.019%。
Liquid smoke flavoring, also known as wood vinegar, has been applied to a variety of low temperature meat products. In order to ascertain the flavor characteristics of liquid smoke flavoring, its volatile compounds were evaluated by head-space solid phase micro-extraction （HS-SPME） and capillary gas chromatography-mass spectrometry （GC-MS）. Extractions conditions such as different SPME fibers, extraction time and extraction temperature were optimized in this study. The optimal extraction conditions were obtained as follows： 50/30 μm DVB/ CAtUPDMS fiber and adsorption for 50 min at 40 ℃. Phenols, esters, aldehydes, ketones, furans and acids were the major flavor compounds of liquid smoke flavoring with relative contents of 55.526%, 18.710%, 16.162%, 3.252%, 2.108% and 1.019%, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第18期206-211,共6页
Food Science
基金
安徽省战略性新兴产业项目(11010301017)
中央高校基本科研业务费专项(2012HGBZ0184)
淮北市重大科技攻关项目(20120103)
合肥工业大学大学生创新性实验计划项目(2011CXCY379)
关键词
顶空固相微萃取
气质联用
挥发性风味物质
山楂核烟熏液
head space solid phase micro-extraction （HS-SPME）
gas chromatography-mass spectrometry （GC-MS）~volatile flavor compound
liquid smoke flavoring
