Kevei E, Kozma E
Nahrung. 1976;20(3):243-52.
The authors elaborated a gas chromatographic method for the separation and partial identification of ether-soluble volatile flavour constituents obtained from the semimembranous muscles of raw and cooked (100 degree C) pork by distillation and subsequent extraction and condensation. The different constituents were identified using KOVATS index values. The KOVATS indices of the flavour constituents were calculated from the mean values of triplicate measurements performed at different temperatures, and compared with the values for test substances. The isothermal chromatograms of the samples tested at various temperatures were combined in such a manner that they contained of each isothermal record only the parts with the best separation and without superpositions and non-appearences of peaks. By means of the KOVATS index, 32 volatile constituents could be identified with great probability in the ether extract of the meat flavour. The presence of 8 of these constituents was also confirmed by thin-layer chromatography.
作者阐述了一种气相色谱法，用于分离和部分鉴定通过蒸馏以及随后的萃取和冷凝从生猪肉和煮熟（100摄氏度）猪肉的半膜肌中获得的醚溶性挥发性风味成分。使用科瓦茨指数值鉴定不同成分。风味成分的科瓦茨指数由在不同温度下进行的三次重复测量的平均值计算得出，并与测试物质的值进行比较。在不同温度下测试的样品的等温色谱图以这样一种方式组合，即每个等温记录仅包含分离效果最佳且无峰叠加和无峰缺失的部分。借助科瓦茨指数，可以很有可能地鉴定出肉味醚提取物中的32种挥发性成分。其中8种成分的存在也通过薄层色谱法得到了证实。
