牛肉香气成分的研究

STUDIES ON THE FLAVOR COMPONENTS OF BEEF

本文对牛肉挥发性香气成分进行了研究。牛肉在１２５℃压力水煮４５分钟，其香气最佳。用ＳＤＥ仪对一般水煮牛肉、最佳条件下的压力水煮牛肉和烤牛肉进行香气抽提，将抽提的香气成分分离成酸性、中性、碱性三部分，对各部分进行气相色谱分析。香气成分总含量为８７．０７～１２２．４２公斤／千克牛肉，用色质联用方法对牛肉香气成分进行鉴定，在压力水煮牛肉和烤牛肉香气中分别鉴定出２６和２７种化合物，其中６，７－二甲氧基－２，２－二甲基２Ｈ－１－苯并吡喃为首次在烤牛肉香气中被鉴定。

The volatile flavor components of heef were studied in this paper. The groundbeef was cooked at different temperatures(105～125℃)in a sealed vessel for different time(30～60min).Sensory evaluation showed that the best flavor for beef could be obtained at atemperature of 125℃ for 45 minutes. The volatile flavor components from water-boiled, pressure-cooked and roasted beefwere isolated with a SDE apparatus and separted into acid,neutral and basic fractions. Allfractions were analysed by GC. The total amounts of aroma components isolated from beefwere 87.07 to 122. 42mg/kg(by beef). Identification was accomplished by GC-MS.26 and27compounds were identified in pressure-cooked and roasted beef,respectively. Amongthem one compound was tentatively identified for the first time in roasted beef,it was 6,7-dimethoxy-2,2-dimethyl-2H-1-benzopyran.