同时蒸馏萃取-气质联用分析月盛斋酱牛肉的挥发性风味成分-食品科学.PDF

370 2010, Vol. 31, No. 18 食品科学 ※分析检测 綦艳梅，孙宝国，黄明泉，刘玉平，陈海涛 * (北京工商大学化学与环境工程学院，北京 100048) 为探究酱牛肉中挥发性风味成分，并分析各个物质对酱牛肉整体风味的贡献大小，采用同时蒸馏萃取 (SDE) ，结合气质联用技术(GC-MS)分离鉴定北京传统肉食品——月盛斋酱牛肉的挥发性风味成分。结果共鉴定出 82 种风味化合物，其中烃类 17 种(相对含量4.365%) 、醇类 12 种(相对含量 2.663%) 、醛类23 种(相对含量21.717%) 、 酮类7 种(相对含量0.912%)、酯类1种(相对含量0.279%)、醚类2 种(相对含量 15.263%)、酸类4 种(相对含量2.601%) 、 酚类 2 种(相对含量 0.889%) 、含氮含硫及杂环化合物 14 种(相对含量 2.085%) 。其中醛类、醚类、含氮含硫以及杂 环化合物是月盛斋酱牛肉的重要挥发性成分。 月盛斋酱牛肉；挥发性成分；同时蒸馏萃取(SDE) ；气质联用(GC-MS) Analysis of Volatile Compounds in Yueshengzhai Spiced Beef by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry QI Yan-mei ，SUN Bao-guo，HUANG Ming-quan ，LIU Yu-ping ，CHEN Hai-tao* (School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China) Abstract ：The volatile compounds in Yueshengzhai spiced beef was extracted by simultaneous distillation extraction (SDE) and then analyzed by gas chromatography/mass spectrometry (GC-MS).Totally 82 volatile flavor compounds were identified and they were 17 hydrocarbons, 12 alcohols, 23 aldehydes, 7 ketones, 1 ester, 2 ethers 4 acids, 2 phenols and 14 nitrogen- or sulfur- containing or heterocyclic compounds, accounting for 4.365%, 2.663%, 21.717%, 0.912%, 0.279%, 15.263%, 2.601%, 0.889% and 2.085% of the total amount of volatile compounds, respectively. Among these compounds, aldehyde, ether, nitrogen- and sulfur-containing and heterocyclic compounds were the important flavor compounds in Yueshengzhai spiced beef. Key words ：Yueshengzhai spiced beef ；volatile flavor constituents ；SDE ；GC-MS 中图分类号：TS207.3 文献标识码：A 文章编号：1002-6630(2010)18-0370-05 酱牛肉是我国的传统特色肉制品，其以独特的色、