摘要
采用同时蒸馏萃取技术提取了皮蛋蛋白中的挥发性风味物质,优化了蒸馏萃取条件,并用气相色谱-质谱联用进行定性分析,共从皮蛋蛋白中鉴定出26种物质,其中脂肪烃类8种(相对含量32.671%),醇类1种(相对含量0.694%),醛类3种(相对含量1.558%),酮类2种(相对含量0.812%),酯类5种(相对含量44.818%),芳香烃类2种(相对含量14.94%),酚类2种(相对含量1.061%),含硫化合物类2种(相对含量1.809%)及胺类物质1种(相对含量1.638%)。并与新鲜鸭蛋蛋白的挥发性成分进行比较,发现皮蛋蛋白中醛类、酮类、酯类等物质的含量显著增加,羧酸类、芳香烃类、含硫化合物类及胺类等含量显著减少,相同物质占约60%,说明在腌制过程中鸭蛋白的挥发性风味物质发生了较大变化。
The volatile compounds of preserved egg white were extracted by simultaneous distillation extraction （SDE） and analyzed by gas chromatography-mass spectrometry（GC-MS） .SDE conditions were optimized. Totally 26 volatile flavor compounds were identified in preserved egg white, including 8 aliphatic hydrocarbons, 1 alcohol,3 aldehydes,2 ketones, 5 esters,2 aromatic hydrocarbons,2 phenols,2 sulfocompounds and 1 amine, accounting for 32.671%, 0.694%, 1.558%, 0.812%, 44.818%, 14.94%, 1.061%, 1.809% and 1.638% of the total amount of volatile compounds, respectively. Compared with fresh duck egg white, the contents of aldehydes, ketones, and esters compounds significantly increased and the content of carboxylic acids, aromatic hydrocarbons,sulfocompounds and amines obviously reduced, and the same compounds accounted for about 60%.The results indicated that the volatile compounds in preserved egg white have been changed significantly during the curing process.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第15期289-294,共6页
Science and Technology of Food Industry
基金
国家自然科学基金(31101321
31101293)
南昌大学食品科学与技术国家重点实验室开放基金(SKLF-KF-201008)
江西省教育厅青年科学基金(GJJ11088)
关键词
皮蛋蛋白
同时蒸馏萃取
气质联用
挥发性风味物质
preserved egg white
simultaneous distillation extraction
gas chromatography-mass spectrometry
volatile flavor constituents
