平遥与月盛斋酱牛肉挥发性成分分析

doi:10.7506/spkx1002-6630-201122053

食品科学 ›› 2011, Vol. 32 ›› Issue (22): 251-256.doi: 10.7506/spkx1002-6630-201122053

平遥与月盛斋酱牛肉挥发性成分分析

綦艳梅，陈海涛*，陶海琴，孙宝国

北京工商大学食品学院

出版日期:2011-11-25 发布日期:2011-11-11
基金资助:
“十二五”国家科技支撑计划项目(2011BAD23B01)

Analysis of Volatile Compounds of Pingyao and Yueshengzhai Spiced Beef by Gas Chromatography-Mass Spectrometry

QI Yan-mei，CHEN Hai-tao*，TAO Hai-qin，SUN Bao-guo

(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China)

Online:2011-11-25 Published:2011-11-11

摘要/Abstract

摘要： 采用同时蒸馏萃取法结合气质联用技术对平遥和月盛斋酱牛肉的挥发性成分进行分析鉴定，结果分别鉴定出64、63种挥发性成分，其中，共有的成分为柠檬烯、乙酸乙酯、2,3-戊二酮、3-羟基-2-丁酮、苯甲醛、苯乙醛、十四醛、十五醛、十六醛、乙醇、2-甲基二氢-3(2H)-呋喃酮、糠醛、5-甲基糠醛、茴香脑、十六酸等物质；平遥酱牛肉特有的成分有(E)-2-辛烯醛、3,4-二甲基苯甲醛、异丙醇、2-丁醇、2-甲基吡嗪、2,6-二甲基吡嗪、乙酸、癸酸等物质；月盛斋酱牛肉特有的挥发性物质有松油烯、反式石竹烯、2-庚酮、薄荷烯酮、(E)-肉桂醛、桉叶油醇、芳樟醇、4-萜烯醇、2-乙酰基呋喃等成分。

关键词: 酱牛肉, 挥发性香味成分, 同时蒸馏萃取（SDE）, 气质联用（GC-MS）

Abstract: The volatile compound composition of Pingyao and Yueshengzhai spiced beef was analyzed by simultaneous distillation extraction (SDE) followed by gas chromatography-mass spectrometry (GC-MS). The results indicated that 64 and 65 volatile compounds were identified in Pingyao spiced beef and Yueshengzhai spiced beef, respectively Limonene, ethyl acetate, 2,3-pentanedione, 3-hydroxy 2-butanone, benzaldehyde, benzeneacetaldehyde, tetradecanal, pentadecanal, hexadecanal, ethanol, dihydro-2-methyl-2-3(2H)-furanone, furfural, 5-methyl-2-furan, carboxaldehyde, 1-methoxy-4-(1-propenyl)-benzen and hexadecanoic acid were simultaneously found in both brands of spice beef. The unique compounds of Pingyao spiced beef were (E)-2-octenal, 3,4-dimethyl-benzaldehyde, isopropyl alcohol, 2-butanol, methyl-pyrazine, 2,6-dimethyl-pyrazine, acetic acid, n-decanoic acid and so on. As for Yueshengzhai spiced beef, the unique compounds were 1-methyl-4-(1-methylethyl)-1,4-cyclohexadiene, caryophyllene, 2-heptanone, 3-methyl-6-(1-methylethyl)-2-cyclohexen-1-one, (E)-Cinnamaldehyde, eucalyptol, 3,7-Dimethyl-1,6-octadien-3-ol, 4-Methyl-1-(1-methylethyl)-3-cyclohexen-1-ol, 1-(2-Furanyl)-ethanone.

Key words: spiced beef, volatile constituents, simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS207.3

綦艳梅，陈海涛，陶海琴，孙宝国. 平遥与月盛斋酱牛肉挥发性成分分析[J]. 食品科学, 2011, 32(22): 251-256.

QIYan-mei，CHENHai-tao，TAOHai-qin，SUNBao-guo. Analysis of Volatile Compounds of Pingyao and Yueshengzhai Spiced Beef by Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2011, 32(22): 251-256.

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平遥与月盛斋酱牛肉挥发性成分分析

Analysis of Volatile Compounds of Pingyao and Yueshengzhai Spiced Beef by Gas Chromatography-Mass Spectrometry

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