摘要
顶空固相微萃取(HS-SPME)和同时蒸馏萃取(SDE)是常见的食品风味成分萃取技术,综述了2种萃取技术的特点、优化条件,以及这2种萃取技术在各类肉制品风味分析中的应用,旨在为肉制品风味研究提供参考。
Headspace Solid Phase Microextraction(HS-SPME)and Simultaneous Distillation Extraction(SDE)are common extraction techniques for food flavor components.This review described the characteristics,optimized conditions of the two extraction techniques,and their application in flavor analysis of different meat products.It aimed to provide a reference for scholars of research in meat products flavor.
作者
马嘉晨
黄迪
徐文思
龚叶春
刘懿漩
杨祺福
贺江
王伯华
MA Jiachen;HUANG Di;XU Wensi;GONG Yechun;LIU Yixuan;YANG Qifu;HE Jiang;WANG Bohua(College of Life and Environmental Sciences,Hu'nan University of Arts and Science,Hu'nan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries,Hu'nan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area,Changde Research Center for Agricultural Biomacromolecule,Changde Research Centre for Artificial Intelligence and Biomedicine,Changde,Hu'nan 415000,China)
出处
《农产品加工》
2023年第9期78-83,共6页
Farm Products Processing
基金
常德市农业生物大分子研究中心开放课题项目(2020AB05)
湖南文理学院大学生创新创业训练计划项目(XDC2021036,XDC2021037)
2020年度湖南省教育厅科学研究项目(20C1265)
湖南省教育厅重点项目(21A0418)
湖南省自然科学基金项目(2021JJ40380)
湖南文理学院博士启动基金项目(19BSQD05,19BSQD06)
湖南省重点实验室开放课题项目(2019KJ006,2019KJ012)。
关键词
顶空固相微萃取
同时蒸馏萃取
肉制品
风味分析
headspace solid phase microextraction
simultaneous distillation-extraction
meat products
flavor analysis
