GC/MS法分析牛肉酶解物衍生肉香风味的化学成分

Analysis of Chemical Components of Meat-like Flavor in Beef Hydrolysate by GC/MS

牛肉酶解产物添加半胱氨酸盐酸盐和木糖,经过热反应制得肉香风味剂,通过GC/MS法对制得的风味剂进行分析,共鉴定出54种化合物。其中具有肉类特征风味的成分主要是含硫化合物和含氮杂环化合物,而一般性风味成分主要是醛、酮、醇,以及呋喃类化合物。

Two methods （solvent extraction and static headspace samples） were selected to isolate the volatile compounds. GC/MS was used to identify compounds composition. There are 41 and 13 kinds compounds were identified for meat-flavor generated from beef hydrolysates. The GC/MS analysis proved that the most compounds in the reaction products were low molecular aldehyde, keton, alcohol and sulphur-containing, nitrogen-containing heterocylic compounds.