食品科学2011，Vol.32Issue(22)：251-256,6.
平遥与月盛斋酱牛肉挥发性成分分析
Analysis of Volatile Compounds of Pingyao and Yueshengzhai Spiced Beef by Gas Chromatography-Mass Spectrometry
摘要
Abstract
The volatile compound composition of Pingyao and Yueshengzhai spiced beef was analyzed by simultaneous distillation extraction（SDE） followed by gas chromatography-mass spectrometry（GC-MS）.The results indicated that 64 and 65 volatile compounds were identified in Pingyao spiced beef and Yueshengzhai spiced beef,respectively Limonene,ethyl acetate,2,3-pentanedione,3-hydroxy 2-butanone,benzaldehyde,benzeneacetaldehyde,tetradecanal,pentadecanal,hexadecanal,ethanol,dihydro-2-methyl-2-3（2H）-furanone,furfural,5-methyl-2-furan,carboxaldehyde,1-methoxy-4-（1-propenyl）-benzen and hexadecanoic acid were simultaneously found in both brands of spice beef.The unique compounds of Pingyao spiced beef were（E）-2-octenal,3,4-dimethyl-benzaldehyde,isopropyl alcohol,2-butanol,methyl-pyrazine,2,6-dimethyl-pyrazine,acetic acid,n-decanoic acid and so on.As for Yueshengzhai spiced beef,the unique compounds were 1-methyl-4-（1-methylethyl）-1,4-cyclohexadiene,caryophyllene,2-heptanone,3-methyl-6-（1-methylethyl）-2-cyclohexen-1-one,（E）-Cinnamaldehyde,eucalyptol,3,7-Dimethyl-1,6-octadien-3-ol,4-Methyl-1-（1-methylethyl）-3-cyclohexen-1-ol,1-（2-Furanyl）-ethanone.关键词
酱牛肉/挥发性香味成分/同时蒸馏萃取（SDE）/气质联用（GC-MS）Key words
spiced beef/volatile constituents/simultaneous distillation extraction（SDE）/gas chromatography-mass spectrometry（GC-MS）分类
轻工纺织引用本文复制引用
綦艳梅,陈海涛,陶海琴,孙宝国..平遥与月盛斋酱牛肉挥发性成分分析[J].食品科学,2011,32(22):251-256,6.基金项目
“十二五”国家科技支撑计划项目 （）
