三黄鸡肉挥发性香气成分的研究

来源 :中国食品学报 | 被引量 : 0次 | 上传用户：dmjian

【摘要】

：

以三黄鸡鸡腿肉为研究对象,采用同时蒸馏提取法(Simultaneous Distillation Extractor, SDE)提取挥发性香气成分,并用气-质联用法(GC-MS)对香气成分进行鉴定.试验结果表明,三

【作者】

：

卜凡艳韩剑众王彦波

【机构】

：

浙江工商大学食品质量与安全系

【出处】

：

中国食品学报

【发表日期】

：

2004年期

【关键词】

：

三黄鸡鸡肉挥发性香气成分同时蒸馏提取气质联用

【基金项目】

：

浙江省高校重中之重学科建设项目;

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以三黄鸡鸡腿肉为研究对象,采用同时蒸馏提取法(Simultaneous Distillation Extractor, SDE)提取挥发性香气成分,并用气-质联用法(GC-MS)对香气成分进行鉴定.试验结果表明,三黄鸡鸡腿肉香气成分中包含23种化合物,主要有:烷烃、烯烃、醛类、酮类、酯类、醇类、芳香族、酸类,其中羰基化合物最多,烷烃次之.为确定其主体香气成分、改善和评价鸡肉产品品质奠定了基础.

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三黄鸡肉挥发性香气成分的研究

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