Maillard模式反应牛肉香精挥发性风味成分分析

Analysis of volatile compounds of the beef flavoring by maillard reaction

应用同时蒸馏萃取(SDE)和固相微萃取(SPME)两种预处理方法,GC-MS分析Maillard模式反应牛肉香精的挥发性风味成分,共分离鉴定出87种挥发性化合物,其中2-甲基-3-呋喃硫醇、四氢-2-甲基-3(2H)-呋喃酮、双-(2-甲基-3-呋喃基)二硫醚、3-甲基-2-乙酰基噻吩等为特征型牛肉香味化合物。两种提取方法互为补充,较为全面的反映了牛肉香精的风味轮廓组成。

Traditional simultaneous distillation extraction （SDE} and solid phase micro extraction （SPME） techniques were used to extract the volatile flavor compounds of the beef flavoring by Maillard reaaction of model system. 87 volatile flavor components were isolated and identified successfully by GC- MS. 2- methyl- 3- furant hiol, t etrahydro- 2- methyl- 3 （ 2 H） - furanone, 3-methyl- 2 - acetyl- thiophene and his- （ 2 - methyl- 3 - furyl ） - disulfide were the major volatile compounds. The two extraction methods gave a general flavor profile of the sample.