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为研究烧肉中挥发性风味成分组成,采用顶空固相微萃取技术(HS-SPME)对烧肉中的挥发性物质进行提取,并优化了固相微萃取条件,同时结合气相色谱质谱联用(GC-MS)对挥发性成分进行分析检测。结果表明:样品量为4 g,萃取温度为60℃,萃取时间为50 min时能够达到最佳的萃取效果。在此条件下共鉴定出40种挥发性成分,其中包括醇类6种,醛类6种,酮类6种,酸类3种,烷烃类6种,含硫含氮及杂环类6种,酯类2种,酚类4种及醚类1种。
In order to study the composition of volatile flavor components in roast pork, the volatile compounds in roast pork were extracted by headspace solid-phase microextraction (HS-SPME) and the conditions of solid-phase microextraction were optimized. At the same time, GC- Volatile components were analyzed by GC-MS. The results showed that the best extraction efficiency was obtained when the sample volume was 4 g, the extraction temperature was 60 ℃ and the extraction time was 50 min. Under these conditions, 40 kinds of volatile components were identified, including 6 kinds of alcohol, 6 kinds of aldehydes, 6 kinds of ketones, 3 kinds of acids, 6 kinds of alkanes, 6 kinds of sulfurous and nitrogenous and heterocyclic ones 2 kinds of esters, 4 kinds of phenols and 1 kinds of ethers.