清炖牛肉与红烧牛肉香气成分差异性分析.doc

现代食品科技

Modern Food Science and Technology

2011, ,
清炖牛肉与红烧牛肉香气成分差异性分析
1 1,2 1

2
(,广东广州510640)
(,广东广州510665)
摘要:采用传统烹饪工艺制备清炖牛肉和红烧牛肉,通过顶空固相微萃取法、气相色谱-质谱联用技术、溶剂提取法和峰面积归
一化法,对两种不同工艺制备的牛肉挥发性香气成分进行检测,并比较香气成分的差异性。结果表明清炖牛肉和红烧牛肉挥发性香气
化合物有 25种不同,红烧牛肉香气化合物种类明显多于清炖牛肉;清炖牛肉和红烧牛肉中肉香贡献化合物相对含量分别为 %和
%,而体现特征牛脂味的辛酸和油酸含量,在清炖牛肉中分别为 %、%,在红烧牛肉中含量分别为 %、%,可
见红烧牛肉肉香明显高于清炖牛肉,而清炖牛肉的牛脂味则强于红烧牛肉。
关键词:清炖牛肉;红烧牛肉;顶空固相微萃取法;溶剂提取法;香气化合物;气-质联用
文章篇号:1673-9078(2011)4-461-464
Difference Analysis of Stewed Beef and Red-cooked Beef Volatile
Compounds
CUI Chun1, WU Xiao1,2, ZHAO Mou-ming1, WU Jin-wei2
( of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China)
( H-BIO Biotechnology Co., Ltd, Guangzhou, 510665, China)
Abstract: This study prepared the red-cooked and stewed beef by the traditional cooking way, and detected the pounds by
headspace solid phase micro extraction, GC-MS, solvent extraction and peak area normalization method, pared the difference of the
pounds in the red-cooked beef and stewed beef. The result shows that there is twenty-five different pounds through the
comparison of red-cooked beef and stewed beef flavor, the pounds in red-cooked beef are apparently more than the ones in stewed
beef. The relative content of meat contributors for red-c