摘要
为研究清炖羊肉汤中的挥发性化合物,采用顶空固相微萃取技术收集挥发性风味成分,通过气质联用(Gas Chromatography-Mass Spectrometer,GC-MS)分别测定祁连清泉清炖羊肉汤与甘肃平川清炖羊肉汤中挥发性风味物质的种类和含量。结果表明,在清泉清炖羊肉汤中共检测出33种挥发性成分,其主体风味物质为榄香烯、辛醛、壬醛、癸醛、反-2-辛烯醛、异胡薄荷醇、甲基庚烯酮、3-羟基-2-丁酮、香叶基丙酮。
In order to study the volatile compounds in stewed lamb soup, the volatile flavor components were col- lected by headspace solid-phase microextraction （SPME）. Gas Chromatography-Mass Spectrometer （GC-MS） were used to determine the types and contents of volatile flavor substances in Qilian Qingquanstewed lamb soup and Gansu Pingchuanstewed lamb soup. The results showed that 33 volatile components were detected in Qingquanstewed lamb soup, and the main flavor substances were Elemene, Octanal, Nonanal, Decanal, （E）-2- Octenal, Isophorol, Methyl Heptenone, 3-hydroxy-2-butanone, Geranyl acetone.
出处
《食品与发酵科技》
CAS
2017年第4期109-114,共6页
Food and Fermentation Science & Technology
基金
国家自然科学基金(31460433)
甘肃省农牧厅创新项目(GNCX-2014-31)
关键词
清炖羊肉汤
挥发性物质
固相微萃取
气相色谱-质谱联用
stewed lamb soup
volatile substances
solid phasemicroextraction （SPME）
Gas Chromatography-MassSpectrometer（GC-MS）
