中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 固相微萃取结合嗅觉检测法鉴定广式腊肠活性风味物质 食品科学 2010,31 (8) 194-198
Position: Home > Articles > Solid-phase Microextraction Followed by Gas Chromatography-olfactometry for Identification of Volatile Flavor Compounds in Cantonese-style Sausage FOOD SCIENCE 2010,31 (8) 194-198

固相微萃取结合嗅觉检测法鉴定广式腊肠活性风味物质

作  者：
龙卓珊;徐玉娟;潘思轶;杨万根;肖更生;唐道邦
单  位：
华中农业大学食品科学技术学院;广东省农业科学院农业生物技术研究所
关键词：
广式腊肠;顶空固相微萃取;气相色谱-嗅闻技术;风味活性化合物
摘  要：
比较4种不同类型萃取纤维头的萃取效果,优化萃取温度和时间等条件,采用顶空固相微萃取法提取广式腊肠中的挥发性成分,利用气相色谱-嗅闻(GC-O)技术对其进行感官嗅闻评价。经过对3种代表性品牌的广式腊肠的GC-O评价,从30多种挥发性成分中鉴别出13种风味活性化合物(4种醛、8种酯和1种酮)。这些风味化合物对广式腊肠整体风味贡献很大,是广式腊肠的重要特征风味物质。
译  名：
Solid-phase Microextraction Followed by Gas Chromatography-olfactometry for Identification of Volatile Flavor Compounds in Cantonese-style Sausage
作  者：
LONG Zhuo-shan1,2,XU Yu-juan2,PAN Si-yi1,YANG Wan-gen2,,XIAO Geng-sheng2,TANG Dao-bang2(1.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China ;2.Agricultural Biotechnology Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China)
关键词：
Chinese Cantonese sausage;head space solid-phase microextraction(HS-SPME);gas chromatography-olfactometry(GC-O);volatile flavor compounds
摘  要：
Head-space solid-phase microextraction(HS-SPME) was used for the gas chromatography-olfactometric identifi-cation of volatile flavor compounds in Cantonese-style sausage.Four types of extraction fibers were compared for the difference in the sum of kinds of aldehydes and ketones,alcohols,esters and heterocyclic compounds and hydrocarbons in extract from one commercial brand of Cantonese-style sausage.The largest sum of kinds of the above compounds was detected in the sausage extract obtained using the DVB/CAR/PDMS(50/30μm) fiber and the fiber was consequently chosen to conduct the following investigations.Besides,the optimal extraction temperature and time were explored.Totally 13 volatile compounds including 4 aldehydes,8 esters and 1 ketone greatly contributing to the characteristic flavor of Cantonese-style sausage were identified in the above commercial brand of Cantonese-style sausage and other two representative brands.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46