摘要
用液相蒸馏提取技术对由半胱氨酸、硫胺素、味精、葡萄糖、5′-核苷酸、甘氨酸、丙氨酸制备的鸡肉香精中的挥发性成分进行了分离和浓缩 ,所得浓缩物经用 GC- MS技术定性分析 ,共鉴定到2 8种化合物 ,其中部分存在于各种煮肉及模拟系统中 ,简单介绍了它们的感觉特性及形成途径 .
Isolated the volatiles of model chicken flavour containing cysteine, thiamin, monosodium glutamate, glucose, IMP+GMP, glycin, alanine by simultaneous steam distillation extraction. Concentrated the extracts in a Vigreux distillation column. Analyzed the concentrated extracts qualitatively by gas chromatography mass spectrometry (GC MS). Identified 28 compounds. Described formation pathways and sensory properties of some compounds shortly.
出处
《北京工商大学学报（自然科学版）》
CAS
2002年第2期7-11,共5页
Journal of Beijing Technology and Business University:Natural Science Edition
