模式体系Maillard反应肉类(牛肉)香精的挥发性成份分析

Analysis of Volatile Compounds of a Meat (beef) Process Flavoring Made from Maillard Reaction of Model System

本研究采用固相微萃取(SPME)与同时蒸馏萃取(SDE),对模式体系Maillard反应肉类 (牛肉 )香精的挥发性成份进行分离,然后应用GC MS对反应产物进行分析,共分离鉴定出 98种挥发性化合物,尤其是分离鉴定出吡嗪、2,6- 二甲基吡嗪、2- 呋喃甲硫醇、2- 甲基 3 -呋喃硫醇、甲基(2 -甲基 3- 呋喃基)二硫醚、双(2- 糠基)二硫醚、双 (2 -甲基 3 -呋喃基 )二硫醚、4 -甲基噻唑、2- 甲基 2 -环戊烯 -1 酮与 -3-甲基- 2 -噻吩基甲醛等关键性肉香(牛肉)化合物等肉香或特征性牛肉风味化合物。

The volatile compounds of a meat flavoring made from the model system were isolated by solid-phase microextraction(SPME) and SDE. The extracts were analyzed by gas chromatograph-mass spectrometry(GC-MS). 98 volatile compounds were identified. Some important meat flavor compounds such as pyrazine, 2,6-dimethyl pyrazine, 2-furanmethanethiol ,2-methyl-3-furanthiol,methyl(2-methyl-3-furyl)disulfide,bis(2-furfuryl)disulfide,bis(2-methyl-3-furyl)disulfide,4-methyl-thiazole,2-methyl-2-cyclopenten-1-one and 3-methyl-2-thiophenecarboxaldehyde,et al. were identified in a heated meat flavor model mixture.