摘要
以贵州生产的黔式腊肉为研究对象,采用顶空固相微萃取和气相色谱-质谱法联用技术(SPME-GC-MS),检测分析其挥发性风味物质成分,为黔式腊肉风味物质研究及生产工艺改进提供参考依据。黔式腊肉中共鉴定出55种挥发性风味物质成分,其中醇类7种,酯类8种,酚类8种,烃类20种,羰基类9种,酸类2种,其他杂环类1种。醇类、酯类、酚类、烃类和羰基类是黔式腊肉中挥发性风味物质的主体风味物质,其中酚类、羰基类和酯类对风味贡献较大,醇类和烃类有一定的贡献。
Using bacon produced in Guizhou as the object and headspace solid phase micro-extraction and gas chromatog- raphy-mass spectrometry coupled （SPME-GC-MS）, detection and analysis of volatile flavor compounds ingredients, provide a theoretical basis for flavor substances research and production process improvement of Guizhou bacon. Guizhou bacon was identified 55 volatile flavor compounds ingredients, including seven kinds of alcohols, esters 8, phenolic compounds 8, hydrocarbons 20, nine kinds of carbonyl compounds, acids 2 and one of other heterocyclic compounds. Alcohol compounds, ester compounds, phenolic compounds, hydrocarbon compounds and carbonyl compound was the main component of the volatile flavor substances of Guizhou bacon, in which the phenolic compound, a carbonyl compound and the ester compound was a greater contribution to the flavor, and alcohols and hydrocarbons had some contribution.
出处
《食品工业》
北大核心
2013年第11期239-242,共4页
The Food Industry
基金
贵阳市社会发展与民生科技计划[筑科2012103]
贵州大学研究生创新基金资助[研农2013026]
