食品工业科技Issue(9)：73-75,3.
固相微萃取-气相色谱-质谱联用法检测小白牛肉的挥发性成分
Analysis of odors from veal by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
摘要
Abstract
A method for the determination of volatile compounds from veal using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry（SPME-GC-MS）was presented.Totally 125 volatile flavor compounds were detected,and 49 components were identified by qualitative and quantitative analysis.The content of them account for 93.994%,and they were 15 aldehydes,10 alcohols,8 hydrocarbons,3 ester,3 phenols,2 acids,6 ketones and 2 heterocyclic compounds.Among these compounds,Hexanal,Nonanal,Octanal,1-Octen-3-ol,1-（2-nitropropyl）-Cyclohexanol,Heptanal,Butylated Hydroxytoluene,n-Caproic acid vinyl ester,2-pentyl-Furan and 1-Octanol were the important flavor compounds in veal.关键词
小白牛肉/挥发性成分/固相微萃取/气相色谱-质谱Key words
veal/volatile flavor constituents/SPME/GC-MS分类
轻工纺织引用本文复制引用
魏晋梅,罗玉柱,王继卿,师希雄,刘秀,胡江,成述儒,李少斌..固相微萃取-气相色谱-质谱联用法检测小白牛肉的挥发性成分[J].食品工业科技,2011,(9):73-75,3.基金项目
国家科技支撑计划课题 （）
甘肃省重点实验室建设计划 （）
