固相微萃取结合气质联用测烧肉中的香气物质

摘要

香气物质影响烧肉加工制品的风味和整体品质，研究香气物质对于保持烧肉的特有香气，增加烧肉的整体香气品质具有重要意义。本文采用顶空固相微萃取结合GC—MS法检测并分析了熟肉制品中的香气成分。通过GC—MS分析烧肉中的挥发性成分，共鉴定出43种挥发性香气物质。依据贡献大小的顺序是：醛类>杂环类>醇类、烃类>酯类、酸类、醚类、酮类。%Aroma substances affect the flavor and overall quality of stewed pork processing products. The study of aroma substances has important significance in maintaining the unique aroma and increasing the overall aroma quality of stewed pork. The aroma of cooked meat ingredients was detected and analyzed by solid phase micro-extraction combined with GC-MS method. Forty-three kinds of volatile aroma components in stewed pork were identified by GC-MS analysis of volatile components. The contribution order is:aldehydes>heterocyclic>alcohols,hydrocarbons>esters,acids,ethers,ketones.