牛肉风味料的香气成分

Volatile Aroma Components in Beef Flavoring

摘要:

采用Tenax-Gc（Diphenyl-PhenyleneOxide）吸附剂吸附－解吸法和同时蒸馏萃取法(SDE)两种方法提取牛肉风味料中的挥发性香气成分，并利用GC-MS（色质联用）进行了成分的分离与鉴定.结果表明，鉴定得出的化合物共104种，杂环化合物和含硫、氮化合物构成了牛肉风味的主体.比较两种提取方法得知吸附－解吸法有利于提取易挥发性化合物，而SDE法对提取中、高沸点化合物更有效.

Abstract:

Extractions of the aroma components in beef flavoring were conducted by two methods, that is, adsorption desorption by using Tenax Gc absorbent and SDE.Components of the extracts were isolated and identified by GC MS, and 104 compounds were acquired,of