MAE-SAFE/GC-MS分析酱牛肉挥发性成分

doi:10.7506/spkx1002-6630-201314051

食品科学

MAE-SAFE/GC-MS分析酱牛肉挥发性成分

段艳，郑福平，王楠，陈海涛，黄明泉，孙宝国

1.北京工商大学北京市食品风味化学重点实验室，北京 100048；
2.北京工商大学食品添加剂与配料北京市高等学校工程研究中心，北京 100048

出版日期:2013-07-25 发布日期:2013-08-02

Analysis of Volatiles in Sauced Beef by Microwave-Assisted Extraction Coupled with Solvent-Assisted Flavor Evaporation and Gas Chromatography-Mass Spectrometry

DUAN Yan，ZHENG Fu-ping，WANG Nan，CHEN Hai-tao，HUANG Ming-quan，SUN Bao-guo

1. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China；
2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China

Online:2013-07-25 Published:2013-08-02

摘要/Abstract

摘要：

采用微波辅助萃取耦合溶剂辅助风味蒸发法提取酱牛肉挥发性成分，利用气相色谱-质谱联用仪结合保留指数定性分析酱牛肉的挥发性成分，共鉴定出65种化合物，包括11种醇，10种醛，3种酮，8种含氮、含硫或杂环化合物，9种酸，6种酯，3种醚，14种烃和1种酚。采用嗅闻频率检测法对酱牛肉挥发性成分进行GC-O分析，嗅觉检测频率≥5/11的化合物有壬醛、5-甲基糠醛、薄荷酮、茴香脑、麦芽酚、反-肉桂醛、肉桂醇。

关键词: 酱牛肉, 挥发性成分, 微波辅助萃取耦合溶剂辅助风味蒸发, 气相色谱-质谱联用仪, 气相色谱-嗅觉探测仪

Abstract:

Volatile components of sauced beef were extracted by microwave-assisted extraction coupled with solventassisted
flavor evaporation (MAE-SAFE) and identified by gas chromatography-mass spectrometry (GC-MS) combined
with retention indices. Totally 65 volatile compounds were identified, including 11 alcohols, 10 aldehydes, 3 ketones,
8 nitrogenous compounds, sulfur compounds and heterocyclic compounds, 9 acids, 6 esters, 3 ethers, 14 hydrocarbons
and 1 phenol. As analyzed by gas chromatography-olfactometry (GC-O), the compounds with detection frequency
larger than or equal to 5/11 were nonanal, 5-methyl furfural, piperiton, anethole, maltol, (E)-cinnamaldehyde and
cinnamyl alcohol.

Key words: sauced beef, volatile compounds, microwave-assisted extraction coupled with solvent-assisted flavor evaporation (MAE-SAFE), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O)

段艳，郑福平，王楠，陈海涛，黄明泉，孙宝国. MAE-SAFE/GC-MS分析酱牛肉挥发性成分[J]. 食品科学, doi: 10.7506/spkx1002-6630-201314051.

DUAN Yan，ZHENG Fu-ping，WANG Nan，CHEN Hai-tao，HUANG Ming-quan，SUN Bao-guo. Analysis of Volatiles in Sauced Beef by Microwave-Assisted Extraction Coupled with Solvent-Assisted Flavor Evaporation and Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201314051.

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MAE-SAFE/GC-MS分析酱牛肉挥发性成分

Analysis of Volatiles in Sauced Beef by Microwave-Assisted Extraction Coupled with Solvent-Assisted Flavor Evaporation and Gas Chromatography-Mass Spectrometry

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