摘要
通过同时蒸馏萃取法(SDE)和气相色谱-质谱联用(GC-MS)技术分析猪肉风味化合物,确立了同时蒸馏萃取法在肉类风味化合物分析中的优势:敏感、快速、样品用量少、操作简单、不用溶剂,而能直接与气相色谱等现代仪器联用的特点,使其在肉类风味分析上更具有强大的优势。
In this paper, pork flavor compounds were analyzed by SDE and GC--MS. SDE has so much advantages on analyzing pork flavor compounds： simple, fast, solvent free and inexpensive to carry out. Moreover, SDE has been interfaced to GC and other analytical instruments and provides a complementary or even superior alternative method for the preconcentration of meat flavor compounds.
出处
《山西农业大学学报（自然科学版）》
CAS
2006年第2期186-188,共3页
Journal of Shanxi Agricultural University(Natural Science Edition)
关键词
热反应
猪肉
同时蒸馏萃取法
肉风味化合物
气-质联机分析
Maillard reaction
pork
simultaneous distillation and extraction
meat flavor compounds
GC--MS
