摘要
本研究采用SDE与GC-MS法对不同工艺条件下的卤牛肉中的挥发性风味物质成分进行测定与分析,结果表明,试验组共测出44种挥发性物质,少于对照组中测出的51种挥发性物质,通过成分的分析,为以后的工艺与风味研究提供一定的依据。
Through GC-MS combined with SDE (simultaneous distillation and solvent extraction),the volatile flavor compounds of stewed marinated beef by different processings are detacted and analysised.The result shows that there are 44 components in the test group,while there are 51 components in the control group.
出处
《肉类研究》
2008年第1期56-58,共3页
Meat Research
关键词
卤牛肉
GC-MS法
同时蒸馏萃取
挥发性风味物质
Stewed marinated beef
GC-MS
SDE（simultaneous distillation and solvent extraction）
Volatile flavor compounds
