摘要
采用顶空固相微萃取法(HS-SPME)提取新疆烤羊肉的香气成分,结合气-质联用技术(GC-MS)和气相色谱-嗅闻技术(GC-O)分析其香气成分及特征香气物质。结果表明:顶空固相微萃取的最优条件为萃取头75μm CAR/PDMS、萃取温度60℃、萃取时间30 min。在此条件下进行GC-MS分析,鉴定出38种香气成分,主要包括羧酸类化合物、醛类化合物、酚类化合物、杂环类(吡嗪环、噻唑环)和酯类化合物。在相同条件下进行GC-O分析,在38种香气成分中,有24种物质有明显的香气。根据香气强度的大小,最终确定癸醛、辛酸、4-甲基辛酸、枯茗醛、4-甲基愈创木酚、乙基麦芽酚、5-甲基糠醛为新疆烤羊肉的特征香气物质。
The applicability of headspace solid-phase microextraetion （HS-SPME） combined with gas chromatography and mass spectrometry （GC-MS） and gas chromatography-olfactory （GC-O） for determination of aroma components of Xinjiang roasted mutton was investigated. The results showed the optimal was 75 μm CAR/ PDMS, 60℃ and 30 min. For GC-MS analysis, 38 aroma components were indentified, including carboxylic acid compounds, aldehyde compounds, phenolic compounds, heterocyclic compounds （pyrazine ring, thiazole ring） and esters. Under the same conditions for GC-O analysis, there were 24 significant aroma components from 38 aroma components of Xinjiang roasted mutton. According to aroma intensity, decanal, octanoic acid, 4-methyl octanoic acid, cuminaldehyde, 2-methoxy-4-methyl phenol, ethyl maltol, 5-methyl furfural were the characteristic aroma components of Xinjiang roasted mutton.
出处
《食品工业》
北大核心
2010年第4期89-92,共4页
The Food Industry
关键词
新疆烤羊肉
顶空固相微萃取
气相色谱-质谱
气相色谱-嗅闻
Xinjiang roasted mutton
headspace solid-phase microextraction
gas chromatography-mass spectrometry
gas chromatography-olfactory
