热反应鸡肉香精挥发性成分的鉴定研究

IDENTIFICATION OF VOLATILES OF MODEL CHICKEN FLAVOUR

用液相蒸馏提取技术对由半胱氨酸、硫胺素、味精、葡萄糖、5′-核苷酸、甘氨酸、丙氨酸制备的鸡肉香精中的挥发性成分进行了分离和浓缩 ,所得浓缩物经用 GC- MS技术定性分析 ,共鉴定到2 8种化合物 ,其中部分存在于各种煮肉及模拟系统中 ,简单介绍了它们的感觉特性及形成途径 .

Isolated the volatiles of model chicken flavour containing cysteine, thiamin, monosodium glutamate, glucose, IMP+GMP, glycin, alanine by simultaneous steam distillation extraction. Concentrated the extracts in a Vigreux distillation column. Analyzed the concentrated extracts qualitatively by gas chromatography mass spectrometry (GC MS). Identified 28 compounds. Described formation pathways and sensory properties of some compounds shortly.