Citation: | WANG Limei, LEI Qiuqi, ZHONG Zhen, et al. Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck[J]. Science and Technology of Food Industry, 2023, 44(3): 67−75. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040171. |
[1] |
ARAUJO M K, GUMIELA A M, BORDIN K, et al. Combination of garlic essential oil, all ylisothiocyanate, and nisin as bio-preservatives in fresh sausage[J]. Meat Science,2018,143(1):177−183.
|
[2] |
宋莲军, 赵秋艳, 乔明武, 等. 不同气调比例对酱卤鸭腿货架期的影响[J]. 肉类工业,2017,440(12):40−44. [SONG Lianjun, ZHAO Qiuyan, QIAO Mingwu, et al. Effects of different modified atmosphere ratios on the shelf life of braised duck legs in sauce[J]. Meat Industry,2017,440(12):40−44. doi: 10.3969/j.issn.1008-5467.2017.12.009
|
[3] |
叶可萍, 刘佳, 刘梅, 等. 气调包装酱卤鸭翅贮藏过程中菌群结构分析[J]. 食品科学,2015,36(14):227−231. [YE Keping, LIU Jia, LIU Mei, et al. Analysis of microflora structure during storage of braised duck wings in modified atmosphere packaging[J]. Food Science,2015,36(14):227−231. doi: 10.7506/spkx1002-6630-201514039
|
[4] |
LIU T T, YI C H, LEI W Y, et al. Influence of repeated infusion of capsaicin-contained red pepper sauce on esophageal secondary peristalsis in humans[J]. Neurogastroenterology & Motility,2014,26(10):1487−1493.
|
[5] |
高晓平, 黄现青, 赵改名. 传统酱卤肉制品工业化生产中香辛料的调味调香[J]. 肉类研究,2010(2):35−36. [GAO Xiaoping, HUANG Xianqing, ZHAO Gaiming. Seasoning and flavoring of spices in industrialized production of traditional braised meat products[J]. Meat Research,2010(2):35−36. doi: 10.3969/j.issn.1001-8123.2010.02.011
|
[6] |
EMBUSCAO M. E. 11-Herbs and spices as antioxidants for food preservation[J]. Handbook of Antioxidants for Food Preservation,2015:251−283.
|
[7] |
李永菊, 丁玉勇. 天然植物食用香辛料在烹调中的应用[J]. 中国调味品,2010,35(12):113−116. [LI Yongju, DING Yuyong. Application of natural plant edible spices in cooking[J]. China Condiments,2010,35(12):113−116. doi: 10.3969/j.issn.1000-9973.2010.12.027
|
[8] |
王旭, 王富华, 钟红舰, 等. 高效液相色谱法测定食品中的辣椒素、二氢辣椒素[J]. 食品科学,2008,29(7):378−381. [WANG Xu, WANG Fuhua, ZHONG Hongjian, et al. Determination of capsaicin and dihydrocapsaicin in food by high performance liquid chromatography[J]. Food Science,2008,29(7):378−381. doi: 10.3321/j.issn:1002-6630.2008.07.084
|
[9] |
陆宽, 王雪雅, 孙小静, 等. 电子鼻结合顶空SPME-GC-MS联用技术分析贵州不同品种辣椒发酵后挥发性成分[J]. 食品科学,2018,39(4):199−205. [LU Kuan, WANG Xueya, SUN Xiaojing, et al. Analysis of volatile components of different varieties of peppers in Guizhou after fermentation using electronic nose combined with headspace SPME-GC-MS[J]. Food Science,2018,39(4):199−205. doi: 10.7506/spkx1002-6630-201804030
|
[10] |
RAZAK S, AFSAR, TAYYABAA, et al. GC-MS fingerprinting, in vitro pharmacological activities, and in vivo anti-inflammatory and hepatoprotective effect of selected edible herbs from Kashmir valley[J]. Journal of King Saud University – Science,2020,32(6):2868−2879. doi: 10.1016/j.jksus.2020.07.011
|
[11] |
DALAI S, ZHENG Fuping, HUANG Mingquan. Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O[J]. LWT-Food Science & Technology,2019,112(1):108264−108264.
|
[12] |
SONG Jianxin, SHAO Yong, YAN Yiming, et al. Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA[J]. LWT,2021,146(1):111292−111295.
|
[13] |
陆伦维, 冯小兵, 熊晓通, 等. 利用HS-GC-MS快速测定出窖酒醅的酒精度[J]. 酿酒科技,2018(8):62−64. [LU Lunwei, FENG Xiaobing, XIONG Xiaotong, et al. Rapid determination of the alcohol content of fermented grains by HS-GC-MS[J]. Winemaking Technology,2018(8):62−64. doi: 10.13746/j.njkj.2018183
|
[14] |
王丽梅, 邱红汉, 周涛. HS-SPME-GC-MS鉴别八角茴香及其伪品莽草[J]. 食品与发酵科技,2016,52(2):96−100. [WANG Limei, QIU Honghan, ZHOU Tao. HS-SPME-GC-MS identification of star anise and its counterfeit Mangcao[J]. Food and Fermentation Science and Technology,2016,52(2):96−100.
|
[15] |
陈鑫郁, 贺金娜, 陈通, 等. 气相色谱离子迁移谱联用技术在食用植物油品质检测中的应用[J]. 食品安全质量检测学报,2018,9(2):396−401. [CHEN Xinyu, HE Jinna, CHEN Tong, et al. Application of gas chromatography ion mobility spectrometry in quality detection of edible vegetable oil[J]. Journal of Food Safety and Quality Testing,2018,9(2):396−401. doi: 10.3969/j.issn.2095-0381.2018.02.029
|
[16] |
王辉, 田寒友, 李文采, 等. 基于顶空气相色谱-离子迁移谱技术的冷冻猪肉贮藏时间快速判别方法[J]. 食品科学,2019,40(2):269−274. [WANG Hui, TIAN Hanyou, LI Wencai, et al. A rapid method for determining the storage time of frozen pork based on headspace gas chromatography-ion mobility spectrometry[J]. Food Science,2019,40(2):269−274. doi: 10.7506/spkx1002-6630-20180531-443
|
[17] |
尚贤毅, 罗天军, 杨建雷, 等. 陇南3个花椒品种挥发性成分的SPME-GC/MS分析[J]. 经济林研究,2016,34(1):111−116. [SHANG Xianyi, LUO Tianjun, YANG Jianlei, et al. SPME-GC/MS analysis of volatile components of three prickly ash varieties in Longnan[J]. Economic Forest Research,2016,34(1):111−116. doi: 10.14067/j.cnki.1003-8981.2016.01.018
|
[18] |
张玉霖, 周亮, 陈莉, 等. 顶空固相微萃取结合GC-MS分析花椒油香气成分[J]. 食品研究与开发,2019,40(1):173−178. [ZhANG Yulin, ZHOU Liang, CHEN Li, et al. Analysis of aroma components in Zanthoxylum bungeanum oil by headspace solid-phase microextraction combined with GC-MS[J]. Food Research and Development,2019,40(1):173−178. doi: 10.3969/j.issn.1005-6521.2019.01.029
|
[19] |
SHENG Z, JIANG X, ZHEN W. Pseudo-color coding with phase-modulated image density[J]. Advanced Materials Research,2011,43(408):1618−1621.
|
[20] |
胡银川, 李明元. 花椒油醇提工艺优化及水提醇提成分分析比较[J]. 中国调味品,2010,35(7):93−95,116. [HU Yinchuan, LI Mingyuan. Optimization of ethanol extraction process of Zanthoxylum bungeanum oil and analysis and comparison of components in water and alcohol extraction[J]. China Seasoning,2010,35(7):93−95,116. doi: 10.3969/j.issn.1000-9973.2010.07.023
|
[21] |
HOLLINGSWORTH B V, REICHENBACH S E, TAO Q, et al. Comparative visualization for comprehensive two-dimensional gas chromatography[J]. Journal of Chromatography A,2005,1105(12):51−58.
|
[22] |
GARRIDO D R, DOBAO P M, ARCE L, et al. Ion mobility spectrometry versus classical physico-chemical analysis for assessing the shelf life of extra virgin olive oil according to container type and storage conditions[J]. Journal of Agricultural and Food Chemistry,2015,63(8):2179−2188. doi: 10.1021/jf505415f
|
[23] |
张怀予, 王军节, 陈园凡, 等. 水蒸气蒸馏法提取花椒精油及挥发性成分分析[J]. 食品与发酵工业,2014,40(7):166−172. [ZHANG Huaiyu, WANG Junjie, CHEN Yuanfan, et al. Extraction of Zanthoxylum bungeanum essential oil by steam distillation and analysis of its volatile components[J]. Food and Fermentation Industry,2014,40(7):166−172. doi: 10.13995/j.cnki.11-1802/ts.2014.07.017
|
[24] |
韩卓涛, 王燕, 王延云, 等. 顶空-气相色谱-质谱法分析花椒油中的挥发性成分[J]. 中国调味品,2018,43(6):139−143. [HAN Zhuotao, WANG Yan, WANG Yanyun, et al. Analysis of volatile components in Zanthoxylum bungeanum oil by headspace-gas chromatography-mass spectrometry[J]. China Condiments,2018,43(6):139−143. doi: 10.3969/j.issn.1000-9973.2018.06.027
|
[25] |
王强. 酱鸭与香辛料风味物质及其在加工过程中的变化[D]. 南昌: 南昌大学, 2011.
WANG Qiang. Sauce duck and spice flavor compounds and their changes during processing [D]. Nanchang: Nanchang University, 2011.
|
[26] |
张郁松. 花椒风味物质不同提取方法的比较[J]. 中国调味品,2013(6):96−97, 107. [ZHANG Yusong. Comparison of different extraction methods for flavor compounds of Zanthoxylum bungeanum Maxim
J]. Chinese Condiments,2013(6):96−97, 107.
|
[27] |
朱成林, 兰秋雨, 李诚, 等. 花椒添加量对卤兔腿挥发性风味物质的影响[J]. 食品与机械,2016(2):154−159. [ZHU Chenglin, LAN Qiuyu, LI Cheng, et al. Effects of Zanthoxylum bungeanum Maxim. added on volatile flavor compounds in braised rabbit legs[J]. Food and Machinery,2016(2):154−159. doi: 10.13652/j.issn.1003-5788.2016.02.038
|
[28] |
魏永生, 杨振, 郑敏燕, 等. 大红袍花椒挥发性成分的HS-SPME/GC/MS分析[J]. 广州化工,2011,39(4):100−102. [WEI Yongsheng, YANG Zhen, ZHENG Minyan, et al. HS-SPME/GC/MS analysis of volatile components in Piperis Dahongpao[J]. Guangzhou Chemical Industry,2011,39(4):100−102. doi: 10.3969/j.issn.1001-9677.2011.04.036
|
[1] | HU Xiaoxia, DENG Lijuan, LIU Ruiting, SHI Rongmei. Evaluation of Medicinal Quality of Garlic Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2023, 44(12): 293-299. DOI: 10.13386/j.issn1002-0306.2022080237 |
[2] | HUANG Libiao, YUAN Yiyang, CHEN Lin, YANG Meiyan, PENG Zhiyuan, LU Xiaoting, GAO Xiangyang. Comprehensive Evaluation of Quality Characteristics of Different Mango Varieties Based on Principal Component Analysis and HS-SPME-GC-MS Technology[J]. Science and Technology of Food Industry, 2023, 44(3): 297-306. DOI: 10.13386/j.issn1002-0306.2022040221 |
[3] | Juanyuan HE, Xiang YU, Yanli FENG, Runfeng ZHANG, Lizhong CHEN, Hao HUANG. Muscle Quality Characterization and Principal Component Analysis of Deqing Shrimp[J]. Science and Technology of Food Industry, 2021, 42(8): 264-270. DOI: 10.13386/j.issn1002-0306.2020060342 |
[4] | GAO Yun, YU Zhi-fang. Quality Evaluation of Celery Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2020, 41(3): 308-314,320. DOI: 10.13386/j.issn1002-0306.2020.03.051 |
[5] | WEI Lu-lu, QIN Li-kang, WEN An-yan, ZHU Yi. Quality Evaluation of Different Varieties Millet Based on Principal Components Analysis[J]. Science and Technology of Food Industry, 2019, 40(9): 49-56. DOI: 10.13386/j.issn1002-0306.2019.09.010 |
[6] | LUO Hong-xia, WANG Li, JU Rong-hui, JIA Hong-liang, PAN Yan, LIN Shao-hua, ZHU Jian-chen. Quality Characteristics and Principal Component Analysis of Different Varieties of Millet Starch[J]. Science and Technology of Food Industry, 2018, 39(24): 11-17. DOI: 10.13386/j.issn1002-0306.2018.24.002 |
[7] | CAI Fang-yuan, WANG Pei, WANG Zhi-ting, LIU Jing, JIANG Mei. Evaluation of Rice Tofu Quality Based on Correlation Analysis and Principal Component Analysis[J]. Science and Technology of Food Industry, 2018, 39(17): 33-39,45. DOI: 10.13386/j.issn1002-0306.2018.17.006 |
[8] | YANG Ting, LEI Pan-deng, ZHOU Han-chen, DING Yong, CUI Peng, CHENG Man-huan, HUANG Jian-qin. Studies on aroma components in Taiping Houkui tea by HS-SPME-GC-MS coupled with principal component analysis[J]. Science and Technology of Food Industry, 2017, (10): 49-53. DOI: 10.13386/j.issn1002-0306.2017.10.001 |
[9] | LIU Sha-sha, ZHANG Bao-shan, SUN Xiao-yuan, LUO Teng. Principal components analysis of flavor compositions in Zizyphus jujube[J]. Science and Technology of Food Industry, 2015, (20): 72-76. DOI: 10.13386/j.issn1002-0306.2015.20.006 |
[10] | LUO Yan, RUAN Jun-xiang, SU Zhi-heng, LIN Cui, QIN Yang. Discrimination of liubao tea by FTIR and principal component analysis[J]. Science and Technology of Food Industry, 2014, (12): 55-57. DOI: 10.13386/j.issn1002-0306.2014.12.002 |
1. |
彭剑飞,施慧,李儒婷,郭苗苗,陈丽霞. 药食同源中药干预糖尿病及其并发症作用机制的研究进展. 河南中医. 2023(04): 625-630 .
![]() | |
2. |
相欢,崔春. 沙棘籽粕蛋白肽的稳定性及分离纯化. 食品科学. 2023(18): 49-57 .
![]() | |
3. |
王迪,李文霞,姚瑜,袁芳廷,袁木荣,彭强. 沙棘蛋白和多肽的提取及功能活性研究进展. 食品工业科技. 2022(03): 447-455 .
![]() | |
4. |
邢丽颖,李建颖,孙怡,韩东. 小浆果多肽研究进展. 粮食与油脂. 2022(02): 21-24 .
![]() | |
5. |
赵轶轩,王丽娜,屈凝伊. 沙棘果研究进展. 中国民族民间医药. 2022(03): 56-62 .
![]() | |
6. |
李文娟,初悦雷,潘雨欣,付王威,景智,胡勋矫,姚于飞,陈璿瑛. 白扁豆多糖通过HPA轴介导降血糖的作用机制. 食品工业科技. 2022(07): 361-367 .
![]() | |
7. |
刘均,李强,谭蓉. 基于糖代谢异常斑马鱼模型评价代用茶沙棘叶的降糖作用. 中国茶叶加工. 2022(01): 79-84 .
![]() | |
8. |
杨明翰,盛萍. 新疆药食同源资源开发研究与前景展望. 中国实验方剂学杂志. 2021(13): 234-243 .
![]() |