Extraction by headspace trapping onto tenax of novel thiazoles and 3-thiazolines in cooked beef

机译：通过顶空捕集在煮熟的牛肉中的新型噻唑和3-噻唑啉的Tenax萃取

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Aroma extracts of pressure cooked beef were prepared by headspace trapping onto Tenax TA, a commonly used technique, which is rapid, easy to use and provides an extract of similar quality to that perceived by the nose. One drawback of the technique is that it is considered to be less sensitive towards higher boiling compounds, compared with distillation-based methods of extraction. However, thermal desorption of the headspace extracts resulted in gas chromatograms containing alkylthiazoles and alkyl-3-thiazolines with molecular weights in excess of 330 Da.

机译：通过将顶空捕集捕获到常用技术Tenax TA上来制备压力煮熟的牛肉的香气提取物，该技术快速，易于使用，并提供与鼻子所感知的质量相似的提取物。该技术的一个缺点是，与基于蒸馏的萃取方法相比，该技术被认为对高沸点化合物不那么敏感。然而，顶空提取物的热脱附导致气相色谱图包含分子量超过330 Da的烷基噻唑和烷基-3-噻唑啉。

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《National meeting of the American Chemical Society》|1998年|p.69-77|共9页
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J.Stephen Elmore; Donald S.Mottram;
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中图分类化学工业;
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1. A comparison of headspace entrainment on Tenax with solid phase microextraction for the analysis of the aroma volatiles of cooked beef. [J] . Elmore JS, Papantoniou E, Mottram DS Advances in Experimental Medicine and Biology . 2001,第0期

机译：用固相微萃取对Tenax顶空夹带进行比较，以分析熟牛肉的香气挥发物。
2. NOVEL THIAZOLES AND 3-THIAZOLINES IN COOKED BEEF AROMA [J] . Elmore JS., Enser M., Wood JD., Journal of Agricultural and Food Chemistry . 1997,第9期

机译：煮熟的牛肉香精中的新型噻唑和3-噻唑啉
3. Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compounds in cooked beef using response surface methodology [J] . Ma Q.L., Hamid N., Bekhit A.E.D., Microchemical Journal: Devoted to the Application of Microtechniques in all Branches of Science . 2013,第Null期

机译：响应面分析法优化气相色谱质谱（GC-MS）分析煮熟牛肉中香气化合物的顶空固相微萃取（HS-SPME）
4. CARBON MONOXIDE HEADSPACE ACTIVITY OF MODIFIED ATMOSPHERE PACKAGED BEEF STEAKS [C] . Hua Limin, rnDavid Michalk, rnWu Jianping, Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：气调包装牛肉牛排的一氧化碳头顶活性
5. Comparison of simultaneous distillation and extraction (SDE) and headspace solid phase microextraction (SPME) for determination of volatiles of muscadine grapes (Vitis rotundifolia) [D] . Lin, Pei-Ching 2014

机译：同时蒸馏和萃取（SDE）与顶空固相微萃取（SPME）用于测定麝香葡萄（Vitis rotundifolia）挥发物的比较
6. Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS [O] . Zhi Zeng, Han Zhang, Tao Zhang, 2009

机译：用SPME / GC-O和SPME / GC-MS筛选新鲜无香米中顶空中的γ-壬内酯
7. Static Headspace Extraction with Compounds Trapping for the Analysis of Volatile Lipid Oxidation Products [O] . Henryk Jeleń, Anna Gracka, Barbara Myśków 2017

机译：化合物顶空静态顶空萃取分析挥发性脂质氧化产物

Extraction by headspace trapping onto tenax of novel thiazoles and 3-thiazolines in cooked beef

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