摘要
酱卤鸭制品中的香辛料是影响食用品质的重要指标,通过控制主效成分含量可以实现酱卤鸭制品品质标准化管理。综述了酱鸭制品加工中常见香辛料的呈辣机理和呈麻机理,整理了分光光度法、气相色谱法、高效液相色谱法以及气相色谱-质谱法等常见的香辛料定量检测方法,并介绍了各种检测技术的优缺点,为今后酱卤制品开发研究提供技术理论参考。
Spices in pot-stewed duck products were important indexes which affected edible quality.The quality standardization management of pot-stewed duck products could be realized by controlling the content of principal components.The spicy forming mechanism and hemp forming mechanism of common spices in the process of pot-stewed duck products were summarized,and common quantitative detection methods of spices were arranged,such as spectrophotometry,gas chromatography,high performance liquid chromatography and gas chromatography-mass spectrometry,and the advantages and disadvantages of various detection technologies were introduced,and itprovided technical and theoretical reference for the development and research of sauce halogen products in the future.
作者
潘风光
赵颂宁
林柔汐
张婷
刘静波
PAN Fengguang;ZHAO Songning;LIN Rouxi;ZHANG Ting;LIU Jingbo
出处
《肉类工业》
2021年第11期52-57,共6页
Meat Industry
基金
吉林省科技发展计划项目。
关键词
香辛料
呈辣机理
呈麻机理
分光光度法
高效液相色谱法
spices
spicy forming mechanism
hemp forming mechanism
spectrophotometry
high performance liquid chromatography
