摘要
采用同时蒸馏萃取(Simultaneous Distillation-Extraction,SDE)法与气相色谱-质谱联用(Gas Chromatography-Mass Spectrometer,GC-MS)技术研究了兰州牛肉面汤在熬煮过程中挥发性风味成分的变化。结果显示,在6份市售兰州牛肉面汤料中分别检出挥发性风味成分71种、58种、44种、55种、31种及45种,且在熬煮过程中挥发性风味成分含量总体呈现降低趋势,并利用主成分分析法分析了不同熬煮时间样本聚类差异。香辛调味料的使用是兰州牛肉面汤料呈现特色风味的主要原因,因此为保证牛肉面汤料的特色风味,熬煮时间不宜过长。
The change trend of the volatile flavor compounds during the preparation of Lanzhou beef boodle soup were analyzed by simultaneous distillation-extraction(SDE),coupled with the gas chromatography-mass spectrometry(GC-MS).The results show that 71,58,44,55,31,45 volatile substances are identified in six types of beef soup respectively.And the relative contents of the volatile flavor substances decreased with increasing time during preparation of soup.The results of different periods were performed by principal components analysis.The using of different spices are the main factors that influence the unique flavor of Lanzhou beef noodle soup.Therefore,the less time of boiling to the soup is needed to ensure the unique flavor of beef noodle soup.
作者
李铭
葛静微
杜喜利
张琪玮
LI Ming;GE Jingwei;DU Xili;ZHANG Qiwei(Gansu Province Product Quality Supervision and Inspection Research Institute,Lanzhou 730050,China)
出处
《现代食品》
2022年第9期211-216,共6页
Modern Food
基金
甘肃省市场监督管理局科技项目(SSCJG-SP-201913)。
关键词
兰州牛肉面
挥发性成分变化
同时蒸馏萃取
气相色谱-质谱联用
主成分分析
Lanzhou beef noodle soup
volatile flavor compounds changes
simultaneous distillation-extraction
gas chromatography-mass spectrometry
principal components analysis
