摘要
本文采用顶空-固相微萃取和气相色谱-质谱检测方法,研究了活性炭吸附对牛油挥发性成分的影响。结果表明:活性炭对牛油挥发性成分具有良好的吸附效果,牛油挥发性成分含量随吸附时间增加而逐渐减少;活性炭吸附60min后,挥发性成分的种类减少76%,含量减少80.6%。3-丁炔-1-醇、己醛、庚醛、辛醛、反-2-辛烯醛、2-甲基戊醛、壬醛、乙酸乙酯、丙酮酸乙酯、苯乙酸戊酯、乙酸异丁酯、己酸乙酯、己酸己酯、2,2-二甲基己酮、4-辛醇、环丙烯、(-)-柠檬烯、正己烷、癸烷、2-硝基丙烷、2-戊基呋喃、1,2-丙二胺、二甲胺、对二甲苯等挥发性成分是构成牛油风味的关键成分。
This article uses headspace-solid phase microextraction and gas chromatography-mass spectrometry detection methods. The effect of activated carbon adsorption on the volatile components of tallow was studied. The results showed that activated carbon had a good adsorption effect on the volatile components of tallow. And the content of volatile components in tallow gradually decreased with the increase of adsorption time. After 60 minutes of activated carbon adsorption the volatile components were reduced by 76% and the content was reduced by 80.6%.3-Butyn-1-ol, hexanal, heptanal, octanal, trans-2-octenal, 2-methylpentanal, decanal, ethyl acetate, ethyl pyruvate, phenylacetate, Isobutyl acetate, ethyl caproate, hexyl caproate, 2,2-dimethylhexanone, 4-octanol, cyclopropene,（-）-limonene, n-hexane, decane, 2-nitropropane, 2-pentylfuran, 1,2-propanediamine, dimethylamine,p-xylene and other volatile components are the key components that constitute the flavor of tallow.
作者
冯伟玲
袁永俊
FENG Wei-ling;YUAN Yong-jun(College of Food and Biological Engineering Institute of Xihua University,Chengdu Sichuan 610039,China)
出处
《食品与发酵科技》
CAS
2018年第3期26-31,41,共7页
Food and Fermentation Science & Technology
基金
西华大学研究生创新基金项目(ycjj2017046)
关键词
牛油
活性炭吸附
挥发性成分
气相色谱-质谱
tallow
activated carbon adsorption
volatile ingredients
gas chromatography-mass spectrometry
