| 阿胶产品的香气分析与风味调控 |
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| 引用本文： | 张晶.阿胶产品的香气分析与风味调控[J].上海应用技术学院学报,2014,14(4):295-298. |
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| 作者姓名： | 张晶 |
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| 作者单位： | 上海应用技术学院香料香精技术与工程学院,上海201418 |
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| 基金项目： | 上海应用技术学院大学生科技创新项目（DCX2013-120） |
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| 摘 要： | 采用顶空固相微萃取法(HS-SPME)提取阿胶溶解物的挥发性成分,并结合气-质联用技术(GC-MS)分析其挥发性成分物质.结果表明:在阿胶溶解物中鉴定出71种挥发性成分,主要包括内酯类化合物、酸化合物、酯类化合物和杂环类(吡嗪环、呋喃环)化合物;并在GC-MS基础上,利用感官分析模拟出香气饱满、逼真、协调的牛奶香精;通过感官评定法确定了改善阿胶风味的最佳牛奶香精的添加量为0.04%.
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| 关 键 词： | 阿胶 顶空固相微萃取 气相色谱-质谱 风味 |
Analysis and Regulation of Volatile Components of Gelatin |
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| ZHANG Jing.Analysis and Regulation of Volatile Components of Gelatin[J].Journal of Shanghai Institute of Technology: Natural Science,2014,14(4):295-298. |
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| Authors: | ZHANG Jing |
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| Affiliation: | ZHANG Jing , ZHU Jian-cai , ZEN Jun , HUANG Yue , YU Zi (School of Perfume and Aroma Technology, Shanghai Institute of Technology, yu , GUO J ia-lin Shanghai 201418, China) |
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| Abstract: | The applicability of headspace solid-phase micro-extraction（HS-SPME）combined with gas chromatography-mass spectrometry（GC-MS）for determining volatile components in dissolved gelatin was investigated.The results showed that 71 kinds of volatile components were identified,including lactone compounds,acid compounds,ester compounds,heterocyclic compounds（pyrazine ring,furan ring）.Based on GC-MS analysis,realistic and coordinated milk flavor was simulated by using sensory analysis.And the best dosage of milk flavor to gelatin by sensory evaluation was proved to be 0.04%. |
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| Keywords: | gelatin headspace solid-phase micro-extraction（HS-SPME） gas chromatography-mass spectrometry（GC-MS） flavor |
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