本文選題：糖醋排骨 + 熱反應(yīng)　； 參考：《食品科學(xué)》2017年20期

【摘要】：采用固相微萃取法提取糖醋排骨風(fēng)味香精中揮發(fā)性成分,并結(jié)合氣相色譜-質(zhì)譜聯(lián)用技術(shù)和氣相色譜-嗅聞技術(shù)對(duì)萃取成分進(jìn)行鑒定。結(jié)果顯示,糖醋排骨風(fēng)味香精共鑒定出揮發(fā)性成分55種,其中烴類11種(16.45%)、醚類3種(13.41%)、醇類10種(12.38%)、其他化合物5種(12.03%)、酮類4種(5.45%)、酯類3種(3.82%)、醛類8種(3.54%)、酸類6種(3.46%)、酚類5種(1.74%)。經(jīng)氣相色譜-嗅聞確定糖醋排骨風(fēng)味香精中的12種關(guān)鍵性風(fēng)味成分為β-蒎烯、乙酸、糠醛、2,3,5,6-四甲基吡嗪、苯甲醛、芳樟醇、3-甲基丁酸、反-2-癸烯醛、反-2,4-癸二烯醛、4-羥基-2,5-二甲基-3(2H)呋喃酮、大茴香醛、丁香酚。
[Abstract]:The volatile components of Sweet and Sour Spare Ribs flavor essence were extracted by solid phase microextraction and identified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-smell (GC). The results showed that 55 kinds of volatile components were identified by Sweet and Sour Spare Ribs flavor essence, of which 11 were hydrocarbons, 3 were ether, 10 were alcohols and 12.38, 5 were other compounds, 5 were ketones, 5 were ketones, 3 were esters, 3 were aldehydes, 3.54 were aldehydes, 6 were acids, and 1.74 were phenols. The 12 key flavor components in Sweet and Sour Spare Ribs flavor essence were determined by gas chromatography-smelling. They were 尾 -pinene, acetic acid, furfural trimethopyrazine, benzaldehyde, linalool 3-methylbutyric acid, trans-2-decenal, benzaldehyde, linalool 3-methylbutyric acid, trans--2-decene aldehyde, benzaldehyde, linalool 3-methylbutyric acid, trans-2-decene aldehyde. Trans -2n 4-decadienaldehyde 4-hydroxy-2n 5-dimethyl -3H) furanone, anisaldehyde, eugenol.
【作者單位】： 北京工商大學(xué)北京食品營(yíng)養(yǎng)與人類健康高精尖創(chuàng)新中心食品質(zhì)量與安全北京實(shí)驗(yàn)室北京市食品風(fēng)味化學(xué)重點(diǎn)實(shí)驗(yàn)室;
【基金】：“十三五”國(guó)家重點(diǎn)研發(fā)計(jì)劃重點(diǎn)專項(xiàng)(2016YFD0400705) 國(guó)家自然科學(xué)基金青年科學(xué)基金項(xiàng)目(31401604)
【分類號(hào)】：O657;TS264.3

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