摘要
德州扒鸡以肉质鲜、香味醇厚享誉海内外。本文以德州扒鸡为试材,以萃取头、样品量和萃取温度为因素对固相微萃取(SPME)方法进行优化选择,确定了SPME分析德州扒鸡挥发性成分的最佳条件为:萃取头75μm CAR/PDMS,样品量2g,萃取温度45℃。
Dezhou braised chicken has been favored by domestic and international visitors for its delicious flavor. Dezhou braised chicken was takenas sample and fiber, the quantity of sample and temperature were taken as factors using SPME-GC to get the optimum test conditions of chicken flavor. The optimum test conditions are 75μm CAR/PDMS fiber, quantity of 2g and temperature of 45℃.
出处
《肉类研究》
2010年第11期61-64,共4页
Meat Research
基金
国家质检总局科技计划项目(2008IK120)
