摘要
采用热脱附、固相微萃取、同时蒸馏萃取三种不同前处理方法对牛肉香精挥发性风味成分进行提取,利用气质联用仪分析,比较3种方法对提取物种类及提取量的差别.结果显示,3种方法对提取组分的选择性各不相同,如需全面了解样品的香气构成且实验时间允许,应以多种方法综合使用,相互补充.
The volatile components of beef flavor were extracted by thermal desorber（TD）,solid phase micro extraction（SPME） and simultaneous distillation extraction（SDE）,respectively,and then analyzed by GC/MS.The results indicated that the selectivity of the three extraction methods was different.Therefore,the three methods should be combined to obtain the entire information of the flavor components.
出处
《北京工商大学学报（自然科学版）》
CAS
2011年第2期13-17,共5页
Journal of Beijing Technology and Business University:Natural Science Edition
关键词
热脱附
固相微萃取
同时蒸馏萃取
牛肉香精
挥发性风味成分
thermal desorber
solid phase micro extraction
simultaneous distillation and extraction
beef flavor
volatile flavor component
