| 热脱附、固相微萃取、同时蒸馏萃取对牛肉香精
呈香组分提取效果的比较研究 |
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| 引用本文： | 邓莉.热脱附、固相微萃取、同时蒸馏萃取对牛肉香精
呈香组分提取效果的比较研究[J].北京工商大学学报(自然科学版),2011,29(2):13-17. |
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| 作者姓名： | 邓莉 |
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| 作者单位： | 天津春发食品配料有限公司研发中心; |
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| 摘 要： | 采用热脱附、固相微萃取、同时蒸馏萃取三种不同前处理方法对牛肉香精挥发性风味成分进行提取,利用气质联用仪分析,比较3种方法对提取物种类及提取量的差别.结果显示,3种方法对提取组分的选择性各不相同,如需全面了解样品的香气构成且实验时间允许,应以多种方法综合使用,相互补充.
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| 关 键 词： | 热脱附 固相微萃取 同时蒸馏萃取 牛肉香精 挥发性风味成分 |
Comparative Research on Extraction of Beef
Flavor Components by TD, SPME, and SDE |
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| DENG Li.Comparative Research on Extraction of Beef
Flavor Components by TD, SPME, and SDE[J].Journal of Beijing Technology and Business University:Natural Science Edition,2011,29(2):13-17. |
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| Authors: | DENG Li |
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| Institution: | DENG Li (R&D Center,Tian jin Chun fa Food Ingredients Co.,Ltd.,Tianjin 300300,China) |
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| Abstract: | The volatile components of beef flavor were extracted by thermal desorber(TD),solid phase micro extraction(SPME) and simultaneous distillation extraction(SDE),respectively,and then analyzed by GC/MS.The results indicated that the selectivity of the three extraction methods was different.Therefore,the three methods should be combined to obtain the entire information of the flavor components. |
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| Keywords: | thermal desorber solid phase micro extraction simultaneous distillation and extraction beef flavor volatile flavor component |
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