在烷基巯基丙醇存在下对肉汤进行热处理所得到的硫有机化合物的鉴定。

Identification of sulphur-organic compounds obtained by thermal treatment of the meat broths in the presence of alkyl-mercaptopropanol.

作者信息

Mikhailova T V, Gren A I, Vysotskaja L E, Misharina T A, Vitt S V, Golovnya R V

出版信息

Nahrung. 1985;29(7):671-80. doi: 10.1002/food.19850290705.

DOI:10.1002/food.19850290705

Abstract

By means of GLC-analysis on columns with different polarity phases the composition of the sulphur-containing volatiles obtained by the thermal treatment of the industrial broths and alkyl-mercaptopropanol was studied using flame-photometric detector specific for sulphur. The identification of the sulphur-containing compounds was realized using both retention indices and GLC-MS. The comparison of the composition of sulphur-containing flavour components of the industrial broth with that of its product with alkyl-mercaptopropanol was carried out.

摘要

通过在具有不同极性相的柱上进行气相色谱分析，使用对硫具有特异性的火焰光度检测器，研究了工业发酵液和烷基巯基丙醇热处理后得到的含硫挥发性成分的组成。利用保留指数和气相色谱-质谱联用技术对含硫化合物进行了鉴定。对工业发酵液及其与烷基巯基丙醇反应产物的含硫风味成分组成进行了比较。

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