SDE-GC-MS结合GC-O分析酱牛肉挥发性风味成分
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- 英文论文题名：Volatile Components of Sauced Beef Analysed by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry
- 论文作者：綦艳梅 ; 刘滨 ; 田崇华 ; 严江 ; 彭秋菊 ; 苗志伟 ; 王晓杰
- 英文论文作者：Qi Yan-mei ; Liu Bin ; Tian Chong-hua ; Yan Jiang ; Peng Qiu-ju ; Miao Zhi-wei ; Wang Xiao-jie ; Beijing Weishiyuan Food Technology Co. ; Ltd.
- 年：2016
- 作者机构：北京味食源食品科技有限责任公司;
- 论文关键词：挥发性化合物 ; 酱牛肉 ; 同时蒸馏萃取 ; 气质联用 ; 气相-嗅闻器
- 英文论文关键词：volatile components ; sauced beef ; SDE ; GC-MS ; GC-O
- 会议召开时间：2016-06-15
- 会议录名称：第十一届中国香料香精学术研讨会论文集
- 英文会议录名称：The Proceedings of the 11th Seminar on Fragrance and Flavor China
- 语种：中文
- 分类号：O657;TS251.61
- 学会代码：ZGXE
- 会议名称：第十一届中国香料香精学术研讨会
- 会议地点：中国上海
- 主办单位：中国香料香精化妆品工业协会
- 学会名称：中国香料香精化妆品工业协会
- 页数：11
- 文件大小：530k
- 原文格式：O
- 会议级别：全国
摘要
采用同时蒸馏萃取(SDE)结合气质联用(GC-MS)分离鉴定自制酱牛肉的挥发性成分,结果共鉴定出83种挥发性化合物,其中,醛类18种,烃类17种,醇类12种,含硫含氮及杂环类化合物12种,酯类9种,酮类8种,醚类4种,酸类2种,酚类1种。46种挥发性香味成分被气相-嗅闻器(GC-O)鉴定出来,其中,2-甲基丁醛、3-甲基丁醛、己醛、十四醛、2,3-戊二酮、芳樟醇、4-萜烯醇、乙酸乙酯、2-甲基四氢呋喃-3-酮、2-乙酰基吡咯、莰烯、β-蒎烯、柠檬烯、β-水芹烯及α-法呢烯是本次制备的酱牛肉的关键性挥发性香气成分。
The volatile components of Chinese sauced beef were isolated by simultaneous distillation extraction(SDE) and analyzed by gas chromatography-mass spectrometry(GC-MS).A total of 83 volatile components were identified,including 18 aldehydes,17 hydrocarbons,12 alcohols,12 heterocyclic compounds,9 esters,8ketones,4 ethers,2 acids and 1 phenol.A total of 46 aroma-active compounds were detected by gas chromatography-olfactometry(GC-O).And 2-methylbutanal,3-methylbutanal,hexanal,tetradecanal,2,3-pentanedione,linalool,terpinen-4-ol,ethyl acetate,dihydro-2-methyl-2-3(2H)-furanone,1-(1H-pyrrol-2-yl)-ethanone,camphene,β-pinene,limonene,β-phellandrene,α-farnesene were confirmed to be the most important aroma-active compounds.
The volatile components of Chinese sauced beef were isolated by simultaneous distillation extraction(SDE) and analyzed by gas chromatography-mass spectrometry(GC-MS).A total of 83 volatile components were identified,including 18 aldehydes,17 hydrocarbons,12 alcohols,12 heterocyclic compounds,9 esters,8ketones,4 ethers,2 acids and 1 phenol.A total of 46 aroma-active compounds were detected by gas chromatography-olfactometry(GC-O).And 2-methylbutanal,3-methylbutanal,hexanal,tetradecanal,2,3-pentanedione,linalool,terpinen-4-ol,ethyl acetate,dihydro-2-methyl-2-3(2H)-furanone,1-(1H-pyrrol-2-yl)-ethanone,camphene,β-pinene,limonene,β-phellandrene,α-farnesene were confirmed to be the most important aroma-active compounds.
引文
[1]臧明伍,王宇,韩凯等.北京清真酱牛肉挥发性风味化合物的研究[J].食品工业科技,2009,(8):70-73
[2]Mottram D S.Meat.In:Volatile Compounds in Foods and Beverages[M].New York:Marcel Dekker,1991:107-177
[3]Mottram D S.Understanding natural flavors.In:Meat flavour[M].Glasgow:J.R.Piggott&A.Paterson,1994:140-163
[4]Kramlich W E,Pearson A M.Meat flvor[J].Food Research,1958,23:567-574
[5]Dirinck P,Van Opstaele F,Vandendriessche F.Studies on vitamin E and meat quality.I.Effect of feeding high vitamin E levels on time-related pork quality[J].Journal of Agricultural and Food Chemistry,1997,59:511-521
[6]Ansorena D,Gimeno O,Astiasaran I etc.Analysis of volatile compounds by GC-MS of a dry fermented sausage:chorizo de Pamplona[J].Food Research International,2001,34:67-75
[7]Raes K,Balcaen A,Dirinck P,A etc.Meat quality,fatty acid composition and flavour analysis in Belgian retail beef[J].Meat Science,2003,65:1237-1246
[8]Angelo A J St,Legendre M G,Dupuy H P.Identification of lipoxygenase-linoleate decomposition products by direct gas chromatography-mass spectrometry[J].Lipids,1980,15:45-49
[9]Belitz H D,Grosch W.Lipids in Food Chemistry[M].New York:Springer Berlin,1987:128-200
[10]Xie J C,Sun B G,Wang S B.Aromatic constituents from Chinese traditional smoke-cured bacon of mini-pig[J].Food Science and Technology International(London,United Kingdom),2008,14:329-340
[11]Garcia C,Berdagub J L,Antequera T etc.Volatile components of dry cured Iberian ham[J].Food Chemistry,1991,41:23-32
[12]Dirinck P,Winne A De,Casteels M etc.Studies on vitamin E and meat quality.I.Effect of feeding high vitamin E levels on time-related pork quality[J].Journal of Agricultural and Food Chemistry,1996,44:65-68
[13]Moody W G,Beef flavor-a review[J].Food Technology,1983,37:227-232
[14]Zhang Y,Ho C T.Volatile compounds formed from thermal interaction of 2,4-decadienal with cystine and glutathione[J].Journal of Agricultural and Food Chemistry,1991,37:1016-1020
[15]Mottram D S,Mottram H R.An overview of the contribution of sulfur-containing compounds to the aroma in heated foods.In:Heteroatomic aroma compounds[M].Washington:Edits.,G.A.Reineccius&T.A.Reineccius,2002:73-92
[16]Selke E,Rohwedder W K,Dutton H J.Volatile components from tristearin heated in air[J].Journal of the American Oil Chemists'Society,1975,52:232-235
[17]Buscailhon S,Berdague J L,Monin G.Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham[J].Journal of the Science of Food and Agriculture,1993,63:69-75
[18]Shahidi F,Rubin L J,D'Souza L A.Meat flavor volatiles:a review of the composition,techniques of analysis,and sensory evaluation[J].CRC Critical Reviews in Food Science and Nutrition,1986,24:141-243
[19]Ha J K,Lindsay R C.Volatile alkylphenols and thiophenol in species-related characterizing flavors of red meats[J].Journal of Food Science,1991,56:1197-1202.
[20]Mottram D S.lavor formation in meat and meat products:a review[J].Food Chemistry,1998,62:415-424
[21]Shu C.,Hagedorn M L,Mookherjee B D etc.Volatile components of the thermal degradation of cystine in water[J].Journal of Agricultural and Food Chemistry,1985,33:438-442
[22].Gu|ntert M,Brunin gJ,Emberger R etc.Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems[J].Journal of Agricultural and Food Chemistry,1990,38:2027-2041
[23]Shibamoto T.Heterocyclic compounds found in cooked meats[J].Journal of Agricultural and Food Chemistry,1980,28:237-243
[2]Mottram D S.Meat.In:Volatile Compounds in Foods and Beverages[M].New York:Marcel Dekker,1991:107-177
[3]Mottram D S.Understanding natural flavors.In:Meat flavour[M].Glasgow:J.R.Piggott&A.Paterson,1994:140-163
[4]Kramlich W E,Pearson A M.Meat flvor[J].Food Research,1958,23:567-574
[5]Dirinck P,Van Opstaele F,Vandendriessche F.Studies on vitamin E and meat quality.I.Effect of feeding high vitamin E levels on time-related pork quality[J].Journal of Agricultural and Food Chemistry,1997,59:511-521
[6]Ansorena D,Gimeno O,Astiasaran I etc.Analysis of volatile compounds by GC-MS of a dry fermented sausage:chorizo de Pamplona[J].Food Research International,2001,34:67-75
[7]Raes K,Balcaen A,Dirinck P,A etc.Meat quality,fatty acid composition and flavour analysis in Belgian retail beef[J].Meat Science,2003,65:1237-1246
[8]Angelo A J St,Legendre M G,Dupuy H P.Identification of lipoxygenase-linoleate decomposition products by direct gas chromatography-mass spectrometry[J].Lipids,1980,15:45-49
[9]Belitz H D,Grosch W.Lipids in Food Chemistry[M].New York:Springer Berlin,1987:128-200
[10]Xie J C,Sun B G,Wang S B.Aromatic constituents from Chinese traditional smoke-cured bacon of mini-pig[J].Food Science and Technology International(London,United Kingdom),2008,14:329-340
[11]Garcia C,Berdagub J L,Antequera T etc.Volatile components of dry cured Iberian ham[J].Food Chemistry,1991,41:23-32
[12]Dirinck P,Winne A De,Casteels M etc.Studies on vitamin E and meat quality.I.Effect of feeding high vitamin E levels on time-related pork quality[J].Journal of Agricultural and Food Chemistry,1996,44:65-68
[13]Moody W G,Beef flavor-a review[J].Food Technology,1983,37:227-232
[14]Zhang Y,Ho C T.Volatile compounds formed from thermal interaction of 2,4-decadienal with cystine and glutathione[J].Journal of Agricultural and Food Chemistry,1991,37:1016-1020
[15]Mottram D S,Mottram H R.An overview of the contribution of sulfur-containing compounds to the aroma in heated foods.In:Heteroatomic aroma compounds[M].Washington:Edits.,G.A.Reineccius&T.A.Reineccius,2002:73-92
[16]Selke E,Rohwedder W K,Dutton H J.Volatile components from tristearin heated in air[J].Journal of the American Oil Chemists'Society,1975,52:232-235
[17]Buscailhon S,Berdague J L,Monin G.Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham[J].Journal of the Science of Food and Agriculture,1993,63:69-75
[18]Shahidi F,Rubin L J,D'Souza L A.Meat flavor volatiles:a review of the composition,techniques of analysis,and sensory evaluation[J].CRC Critical Reviews in Food Science and Nutrition,1986,24:141-243
[19]Ha J K,Lindsay R C.Volatile alkylphenols and thiophenol in species-related characterizing flavors of red meats[J].Journal of Food Science,1991,56:1197-1202.
[20]Mottram D S.lavor formation in meat and meat products:a review[J].Food Chemistry,1998,62:415-424
[21]Shu C.,Hagedorn M L,Mookherjee B D etc.Volatile components of the thermal degradation of cystine in water[J].Journal of Agricultural and Food Chemistry,1985,33:438-442
[22].Gu|ntert M,Brunin gJ,Emberger R etc.Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems[J].Journal of Agricultural and Food Chemistry,1990,38:2027-2041
[23]Shibamoto T.Heterocyclic compounds found in cooked meats[J].Journal of Agricultural and Food Chemistry,1980,28:237-243
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