摘要
采用顶空固相微萃取-气相色谱-质谱联用的方法,对酱香和香辣两种口味精武鸭脖的香气成分进行分析。结果表明:从两种口味鸭脖中分别鉴定出香气成分16种和23种,主要包括萜烯类、醇类及烷烃类等物质。其中芳樟醇、茴香脑、D-柠檬烯、β-蒎烯、γ-萜品烯等为武汉精武鸭脖的主要香气成分。此外,酱香口味和香辣口味精武鸭脖分别具有3种和10种独有香气成分。
The aroma components in sauce flavor duck neck and spicy flavor duck neck were extracted by solid phase micro- extraction （SPME） and analyzed by gas chromatography-mass spectrometry （GC-MS）. The results indicated that 16 types and 23 types of aroma components from sauce flavor duck neck and spicy flavor duck neck were identified, respectively, mainly including alcohols, ethers and alkanes. Linalool, 1-methoxy-4-（1-propenyl）-benzene, β-pinene, D-limonene and 1-methyl-4- （1-methylethyl）-1,4-cyclohexadiene were the main aroma components in Jingwu duck neck. In addition, the number of unique aroma components in sauce flavor duck neck and spicy flavor duck neck were 3 and 10, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第4期186-189,共4页
Food Science
基金
湖北省研究与开发计划项目(4006-11600802)
中央高校基本科研业务费专项(52902-0900201173)
关键词
精武鸭脖
口味
香气成分
固相微萃取
Jingwu duck neck
flavor
aroma components
solid phase microextraction
