广式腊肉风味物质成分分析的研究OA北大核心CSCDCSTPCD
Study on the volatile compounds of Cantonese cured meat
采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用技术分析了广式腊肉的挥发性风味物质,并对风味提取物质进行了鉴定.结果表明,从广式腊肉检测出的10种挥发性风味物质中酯类物质占75.45%;优质广式腊肉中不饱和脂肪酸含量(56.60%)高于饱和脂肪酸含量(43.40%),主要脂肪酸是十八碳烯酸、十六烷酸及硬脂酸;变质腊肉不饱和脂肪酸含量为54.75%.饱和脂肪酸为45.25%,相对于优质广式腊肉,不饱和脂肪酸舍量减少,而饱和脂肪酸增加;广式…查看全部>>
A method using head space solid phase microextraction (SPME) technique combined with GO-MS was developed to analyze volatile compounds in Cantonese cured meat and the flavor extractive was identified by GC-MS.A total of 10 volatile compounds were determined.Esters were of 75.45％ as major volatiles of Cantonese cured meat. The unsaturated fatty acid was of 56.60％ in good cured meat and its major fatty acids were octadecenoic acid, hexadecanoic acid and octade…查看全部>>
许鹏丽;郭祀远
华南理工大学轻工与食品学院,广州,五山,510641华南理工大学轻工与食品学院,广州,五山,510641
轻工纺织
广式腊肉风味物质脂肪酸SPME/GC-MS
Cantonese cured meat volatile compounds fatty acid SPME/GC-MS
《食品工业科技》 2009 (11)
122-125,4
粤港关键领域重点突破项目(广州市科技攻关招投标专项)(200721-E6011)和国家863计划重点项目(2007AA100405)资助.
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