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采用气相色谱-质谱联用设备(GC-MS)分析猪肉香精的挥发性香气成分及其对猪肉香精特征香味的贡献。通过明胶与海藻酸钠复合凝聚反应结合喷雾干燥,制备猪肉香精微胶囊。以无水乙醇为溶剂提取香精中的乙基麦芽酚(EMA),计算香精中EMA的质量分数为(0.447±0.006)%。建立了猪肉香精微胶囊产品包埋率的测定方法,该方法的平均回收率为98.678%,平均RSD为1.378%。优化了复凝聚反应的条件,确定最佳反应p H为4.00,最佳壁材质量比(明胶∶海藻酸钠)3∶1,最佳壁芯比1∶4,包埋率达89.29%。
The volatile aroma components of pork flavor and its contribution to the characteristic flavor of pork flavor were analyzed by gas chromatography-mass spectrometry (GC-MS). Through the gelatin and sodium alginate complex coacervation reaction combined with spray drying to prepare pork flavor microcapsules. The ethyl alcohol maltol (EMA) was extracted from the flavor with ethanol as the solvent. The mass fraction of EMA in flavor was calculated as (0.447 ± 0.006)%. The method for determining the embedding rate of pork flavor microcapsules was established. The average recoveries of this method were 98.678% and the average RSD was 1.378%. The optimum reaction conditions were determined as p H = 4.00, the optimum ratio of wall material to the ratio of gelatin to sodium alginate was 3:1, the best ratio of wall to core was 1: 4 and the embedding rate was 89.29%.