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为了研究新疆馕包肉中的挥发性风味成分,采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取新疆馕包肉中的挥发性风味成分,用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果表明,共鉴定出69种挥发性风味成分,包括烃类15种、醛类18种、醇类9种、酮类5种、酸类4种、酯类7种、杂环及其他化合物11种。用不同的提取方法得到的结果有所不同,SDE法提取到较多的烃类(19.68%)和醛类(23.7%),SPME法提取到了较多的烃类(14.48%)和醇类(11.34%)。
In order to study the volatile flavor components in Xinjiang bagel meat, the volatile flavor components of Xinjiang bivalve meat were extracted by SPME and SDE, and the components of the volatile flavor were determined by gas chromatography-mass spectrometry Volatile flavor components were identified. The results showed that 69 kinds of volatile flavor components were identified, including 15 kinds of hydrocarbons, 18 kinds of aldehydes, 9 kinds of alcohols, 5 kinds of ketones, 4 kinds of acids, 7 kinds of esters, 7 kinds of heterocycles and other compounds 11 Species. The results obtained by different extraction methods were different. SDE extracted more hydrocarbons (19.68%) and aldehydes (23.7%), and more hydrocarbons (14.48%) and alcohols 11.34%).