摘要
随着现代分析技术的发展,人们越来越关注肉品中的挥发性风味成分。目前使用较多的是利用固相微萃取(SPME)和气质联用(GC-MS)进行提取和分析。文章研究以发酵的兔肉酱为检测对象,运用SPME-GC-MS方法,分析发酵兔肉酱中挥发性风味物质的组成及其含量,研究发酵处理对兔肉酱挥发性物质的影响,为发酵兔肉酱的开发提供理论依据。
With the development of modern analytical techniques,people pay more and more attention to volatile flavor components of meat products.At present,we often use SPME and GC-MS for extraction and analysis.Take fermented rabbit meat paste as the test subject,analyze the composition and content of volatile flavor substances of fermented rabbit meat paste using the SPME-GC-MS method,study the effect of fermentation treatment on the volatile substances of rabbit meat paste,which have provided the theoretical basis for the development of fermented rabbit meat paste.
作者
王东
丁德龙
李华
WANG Dong;DING De-long;LI Hua(Changzhou Technical Institute of Tourism Commerce,Changzhou 213032,China;Qingdao Vocational and Technical College of Hotel Management,Qingdao 266100,China;College of Tourism and Cuisine,Yangzhou University,Yangzhou 225001,China)
出处
《中国调味品》
CAS
北大核心
2018年第8期37-41,共5页
China Condiment
关键词
发酵兔肉酱
风味成分
检测
分析
fermented rabbit meat paste flavor substances
detection
analyze
