摘要：本文主要通过预设四个温度：室温、29℃、37℃、50℃来研究鸡精贮藏期内特征风的变化。首先通过描述性检验法对每周各样品进行感官评定。通过电子鼻分析样品风的变化。再通过行业标准SB/T10371-2003测定各理化指标。最后，通过GC-MS分析鸡精调料样品的特征风物质。贮藏在50℃下的样品质变较为明显，其余温度下差异较小。结果表明，鸡精在50℃下的样品在第三周时就出现较为明显的差异，后期有明显的哈败气，GC-MS结果显示醛类、酮类、醇类化合物有明显的增加。其余样品在测定的两个月时间内并无明显变质显现，所以推断在常温下贮藏的鸡精短时间内不会发生明显变质现象。62008

毕业论文关键字：鸡精调料；贮藏期；GC-MS；电子鼻

The study on the changes of the characteristic flavor of the chicken seasoning in the shelf life

Abstract: The four preset temperature: room temperature, 29 ℃, 37 ℃, 50 ℃ were used to study the change on  the characteristic flavor of the chicken seasoning samples in the shelf life. Firstly, the description of the test method was used to do the sensory evaluation for the samples stored at different temperature along time. Secondly, the electronic nose was employed to evaluate the changes on the aroma of the samples. The chloride content, sodium glutamate content and I+G content in chicken bouillons were determined according to industry standard SB / T103712003. Finally, the characteristic aroma of the  chicken seasoning samples was tested by GC-MS. There was significant difference about the samples with different storage time when stored at 50 ℃, and there were small changes among the samples with different storage time stored at the other temperatures. The results showed that the obvious change appeared at the third week on the samples stored at 50 ℃, and in the later period, these samples showed obviously rancid aroma. In the results of GC-MS, the contents of the aldehydes, ketones and alcohols were increased obviously. The other samples did not show significant deterioration in the two months time measurement. It is concluded that there was almost no changes on the chicken seasoning samples stored at room temperature within a short time.

Keywords: chicken bouillons; storage period; GC-MS; electronic nose

目录

1 引言 1

1.1 鸡精调料的主要成分 1

1.2 鸡精调料理化指标的检测 1

1.2.1 谷氨酸钠 1

1.2.2 呈核苷酸 2

1.2.3氯化物 2

1.2.4特征风物质的分析检测 2

1.3 鸡精调料的嗅觉特征感官分析 3

1.3.1人工感官分析 3

1.3.2电子鼻 3

1.4鸡精调料国内外现状 3

1.5 本课题研究目的及意义 4

1.6 本课题研究的主要内容 5

2实验材料和方法 5

2.1 实验材料 5

2.1.1实验材料、试剂及样品信息 5

2.1.2主要仪器及设备 5

2.2实验方法 5

2.2.1鸡精调料样品的感官评定 5

2.2.2电子鼻分析 6

2.2.3甲醛值法测定鸡精调料中谷氨酸钠