摘要
用微捕集法捕集石歧黄鸡胸肉在烘烤过程中释放的挥发性风味物 ,并用GC -MS进行定性和相对定量分析 ,共分离出52种化合物 ,总含量为14670μg/kg,鉴定了挥发物中包括烃、醇、醛、酮、酯、呋喃、噻吩、噻唑、吡啶、吡咯、吡嗪、含硫直链化合物、腈在内的46种化合物 ,其中醛。
The flavor volatiles from roasted breast muscles of Shiqihuang chicken were collected by micro _ trap method. Qualitative and quantitative estimation of volatile constituents was carried out by using GC-MS. Fifty _ two compounds were separated, forty _ six compounds of them were identified, total volatiles contents were 14 670μg/kg. They include hydrocarbons, alcohols, aldehydes, ketones, ester, furans, thiophenes, thiazoles, pyridines, pyrroles, pyrazine, sulfur compounds, and nitriles, of which aldehydes, ketones and heterocyclic compounds were dominant.
出处
《分析测试学报》
CAS
CSCD
北大核心
2003年第1期58-61,共4页
Journal of Instrumental Analysis
