摘要
采用同时蒸馏萃取法结合气质联用技术对平遥和月盛斋酱牛肉的挥发性成分进行分析鉴定,结果分别鉴定出64、63种挥发性成分,其中,共有的成分为柠檬烯、乙酸乙酯、2,3-戊二酮、3-羟基-2-丁酮、苯甲醛、苯乙醛、十四醛、十五醛、十六醛、乙醇、2-甲基二氢-3(2H)-呋喃酮、糠醛、5-甲基糠醛、茴香脑、十六酸等物质;平遥酱牛肉特有的成分有(E)-2-辛烯醛、3,4-二甲基苯甲醛、异丙醇、2-丁醇、2-甲基吡嗪、2,6-二甲基吡嗪、乙酸、癸酸等物质;月盛斋酱牛肉特有的挥发性物质有松油烯、反式石竹烯、2-庚酮、薄荷烯酮、(E)-肉桂醛、桉叶油醇、芳樟醇、4-萜烯醇、2-乙酰基呋喃等成分。
The volatile compound composition of Pingyao and Yueshengzhai spiced beef was analyzed by simultaneous distillation extraction（SDE） followed by gas chromatography-mass spectrometry（GC-MS）.The results indicated that 64 and 65 volatile compounds were identified in Pingyao spiced beef and Yueshengzhai spiced beef,respectively Limonene,ethyl acetate,2,3-pentanedione,3-hydroxy 2-butanone,benzaldehyde,benzeneacetaldehyde,tetradecanal,pentadecanal,hexadecanal,ethanol,dihydro-2-methyl-2-3（2H）-furanone,furfural,5-methyl-2-furan,carboxaldehyde,1-methoxy-4-（1-propenyl）-benzen and hexadecanoic acid were simultaneously found in both brands of spice beef.The unique compounds of Pingyao spiced beef were（E）-2-octenal,3,4-dimethyl-benzaldehyde,isopropyl alcohol,2-butanol,methyl-pyrazine,2,6-dimethyl-pyrazine,acetic acid,n-decanoic acid and so on.As for Yueshengzhai spiced beef,the unique compounds were 1-methyl-4-（1-methylethyl）-1,4-cyclohexadiene,caryophyllene,2-heptanone,3-methyl-6-（1-methylethyl）-2-cyclohexen-1-one,（E）-Cinnamaldehyde,eucalyptol,3,7-Dimethyl-1,6-octadien-3-ol,4-Methyl-1-（1-methylethyl）-3-cyclohexen-1-ol,1-（2-Furanyl）-ethanone.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第22期251-256,共6页
Food Science
基金
"十二五"国家科技支撑计划项目(2011BAD23B01)
