摘要
用水蒸汽蒸馏法提取收集烟熏腊猪肉的香味成分,在蒸馏过程中,接受瓶加入200ml无水乙醚并用冰浴冷却。用无水乙醚萃取馏出物,用无水硫酸钠干燥,用高纯氮吹去溶剂浓缩至10ml。所得到的成分用气相色谱/质谱(GC/MS)法分离并分析鉴定其成分及相对含量,共鉴定出43个化合物,所鉴定的组分占挥发性成分总峰面积的98.89%,烟熏腊猪肉的关键香味成分是:愈创木酚、苯酚、5-甲基-2-甲氧基苯酚、2-甲基苯酚、4-乙基愈创木酚、2,4-二甲基苯酚、丁子香酚等。
Aroma components of smoked bacon were extracted by steam distillation.At the same time,the receiving flaskcontained 200ml ether absolute and cooled with ice-bath.The distillate was extracted by ether absolute,after which the organiclayer was separated,dried with anhydrous Na2SO4, and removed ether until 10ml by N2. The components obtained was analyzedby gas chromatography/mass spectrometry(GC/MS).43 compounds were identified.The identified constituents repre-sent 98.89% of the peak area of the volatiles in smoked bacon.The key aroma compounds in smoked bacon are phenol, 2-methylphenol, guaiacol, 2,4-dimethylphenol, 2-methoxy-5-methylphenol, 4-ethylguaiacol, eugenol,etc.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第10期135-138,共4页
Food Science
基金
湖北省教育厅重大项目资助课题(2001E08002)
