Elmore J S, Papantoniou E, Mottram D S
Department of Food Science and Technology, The University of Reading, Whiteknights, United Kingdom.
Adv Exp Med Biol. 2001;488:125-32. doi: 10.1007/978-1-4615-1247-9_10.
Headspace solid phase microextraction (SPME), using a Carboxen-polydimethylsiloxane fiber, was compared with headspace entrainment on Tenax TA, as a means of examining the aroma constituents of cooked beef. Extracts were analyzed using gas chromatography-mass spectrometry. Headspace entrainment on Tenax extracted higher amounts of most volatiles, particularly low-boiling compounds. However, polar volatiles, such as hydroxyfuranones and hydroxyketones, were present at higher levels in the SPME extracts. Some components were present only in the SPME extracts, including norfuraneol, furaneol, and cyclotene, which are key Maillard reaction intermediates.
采用羧基聚二甲基硅氧烷纤维的顶空固相微萃取（SPME）与在Tenax TA上的顶空捕集法进行比较，以此作为检测熟牛肉香气成分的一种方法。提取物采用气相色谱-质谱联用仪进行分析。在Tenax上的顶空捕集法提取出的大多数挥发性物质含量更高，尤其是低沸点化合物。然而，极性挥发性物质，如羟基呋喃酮和羟基酮，在SPME提取物中的含量更高。有些成分仅存在于SPME提取物中，包括重要的美拉德反应中间体降呋喃醇、呋喃醇和环戊烯酮。
