文献类型：期刊文献

中文题名：添加NaCl对炖煮牛肉挥发性风味成分的影响

英文题名：The influence of adding NaCl to the volatile flavor of stewed beef

作者：黄名正 李鑫

第一作者：黄名正

机构：[1]贵州理工学院食品药品制造工程学院

第一机构：贵州理工学院食品药品制造工程学院

年份：2018

卷号：43

期号：5

起止页码：132-137

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心:【北大核心2017】；

基金：贵州省教育厅创新群体重大研究项目(黔教合KY字[2017]046);贵州理工学院高层次人才科研启动经费项目(XJGC20161233)

语种：中文

中文关键词：牛肉汤;炖煮;同时蒸馏萃取;气相色谱-质谱联用;挥发性成分

外文关键词：beef soup;stew;simultaneous distillation-extraction （SDE）;gas chromatography-mass spectrometry （GC-MS）;volatile flavor compounds

摘要：采用同时蒸馏萃取(SDE)和气相色谱-质谱联用(GC-MS)技术,研究2种炖煮牛肉方式挥发性风味成分的差异。选择同时蒸馏萃取作为提取方式,不加Na Cl的牛肉蒸馏萃取得到44种挥发性成分,加Na Cl的牛肉蒸馏萃取得到46种挥发性成分,2种方式得到挥发性成分总数和总量接近,但在烷烃、烯烃、醇类、醛类的种类和数量上有较大差异。通过2种方式得到的挥发性成分互为补充,一共得到挥发性成分61种。醛类的种类和含量是影响肉类风味差异的主要原因,在牛肉的炖煮过程中添加2 g Na Cl,使得牛肉的风味轮廓和层次更为丰富。
The purpose of this paper is to investigate the difference in volatile flavor compounds of beef soup in different stewing methods. Using simultaneous distillation-extraction as extract method, in the process of without adding Na Cl, there are 44 volatile flavor compounds. In the process of adding Na Cl, there are 46 volatile flavor compounds. The total number and the total amount of volatile components in both ways are closed, but the type and quantity are quite different in alkanes, olefins, alcohols and aldehydes. Volatile components obtained in two ways complement each other, and a total of 61 volatile components are obtained in two ways. The type and content of aldehydes are the main factors that influence the difference of meat flavor. Adding 2 g Na Cl in stewing process makes the profile and level of beef more richer.