頁籤選單縮合
題 名 | 香辛料及藥草對中式滷肉製品及滷汁之揮發性物質組成之影響=Effects of Spices and Herbs on the Volatile Compounds of Chinese Marinated and Spiced Pork Shank and Marinade |
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作 者 | 王慈圓; 劉登城; 陳明造; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 27:2 1998.06[民87.06] |
頁 次 | 頁263-270 |
分類號 | 473.6 |
關鍵詞 | 香辛料; 藥草; 揮發性成分; 滷肉; Spice; Herb; Volatile compound; Marinated and spiced pork; |
語 文 | 中文(Chinese) |
中文摘要 | 香辛料、藥草之成分中除了有抗氧化、抗菌作用外,亦提供了一些中式滷肉製品 特有之香味,因此中式傳統滷肉常加入香辛料、藥草一起滷煮。而滷肉、香辛料及藥草之揮 發性成分為本試驗所要探討之主題。 八種香辛料及藥草(薑、青蔥、八角、甘草、草果、香葉、桂皮、沙薑)之混合物及添加 此八種香辛料及藥草滷製之滷肉及滷汁分別以Likens-Nickerson裝置萃取其揮發性成分,並 以GC及GC-MS鑑定其成分。香辛料及藥草混和物之揮發性成分分析後鑑定出15種化合 物,而其中eucalyptol,linalyl2-methyl propanoate,anethole,ethyl cinnamate,geraniol及ethyl 3-(4-methoxyphenyl)-2-propenate與呈現於滷肉與滷汁之揮發性成分相同。 |
英文摘要 | In addition to providing antimicrobial and antioxidation, the volatile compounds of the spices and herbs are usually used to enhance the flavor of Chinese marinated and spiced meat products. The purpose of this research was to isolate and identify the volatile compounds of spices and herbs mixture, marinated and spices pork shank and marinade. The volatile compounds of spices and herbs mixture (ginger, green onion, star anise, liquoric, grass fruits, geranium, cinnamon, and great galangal), marinated and spiced pork shank and marinade were extracted by Likens-Nickerson apparatus, individually. These extracted samples were isolated and identified by GC and GC-MS. A total of 15 kinds volatile compound was identified from spices and herbs mixture. Eucalytol, 2-methyl propanoate, anethole, cinnamate, geraniol and ethyl 3-(4-methoxyphenyl)-2-propenate were found in spices and herbs mixture and these compounds also were found in marinated and spiced pork shank and marinade. |
本系統中英文摘要資訊取自各篇刊載內容。