福建农林大学学报（自然科学版）2017，Vol.46Issue(4)：474-480,7.DOI:10.13323/j.cnki.j.fafu(nat.sci.).2017.04.019
不同烹饪方式对传统湘西腊肉挥发性成分的影响
Effect of different cooking methods on volatile components of traditional Xiangxi bacon
摘要
Abstract
Traditional Xiangxi bacon was cooked in 3 methods, and was extracted with head space solid phase microextraction (SPME) technique and analyzed by gas chromatography-mass spectrometry (GC-MS). A totally of 117 volatile compounds were identified, including 7 acids, 15 esters, 29 carbonyls, 38 phenols, 10 alcohols and 18 hydrocarbons. The results showed that micro-wave heating produced 60 flavour compounds, followed by 49 types from steaming and 42 types from frying.关键词
湘西腊肉/挥发性成分/烹饪方式/气相色谱—质谱联用Key words
Xiangxi bacon/volatile component/cooking method/gas chromatography-mass spectrometry分类
轻工纺织引用本文复制引用
黄群,傅凌韵,郑宝东,宋洪波,张龙涛,许正金..不同烹饪方式对传统湘西腊肉挥发性成分的影响[J].福建农林大学学报（自然科学版）,2017,46(4):474-480,7.基金项目
福建农林大学高水平大学建设项目(612014042). （612014042）
