一种鸡肉香精的分析与制备

Analysis and Preparation of a New Chicken Flavor

利用顶空固相微萃取法(HS-SPME)提取鸡肉香精中的挥发性成分,并结合气相色谱-质谱联用技术(GC-MS)分析其挥发性成分。结果在鸡肉香精中鉴定出34种挥发性成分,主要包括醛、醇、酮、吡嗪、噻唑、呋喃等化合物。根据测定出的香气成分调配出了一款香气纯正的鸡肉香精。

The applicability of headspace solid-phase microextraction （HS-SPME） combined with gas chromatography and mass spectrometry （GC-MS） for analysis of volatile components in chicken flavor was investigated.The results showed that 34 compounds were identified in chicken flavor,including aldehydes,alcohols,ketones,pyrazines,thiazoles,furans,etc.A new chicken flavor with pure odor was prepared based on the analyzed results.