摘要
采用SPME法萃取热反应鸡肉香精和水煮鸡肉中的挥发性风味成分,以气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定,结果显示:从热反应鸡肉香精中共鉴定出49种挥发性风味成分,包括烃类9种,醛类15种,醇类6种,酮类2种,酸类3种,酯类1种,杂环化合物8种,其它化合物5种。从水煮鸡肉中共鉴定出挥发性风味成分22种,包括烃类5种,醛类6种,醇类1种,酮类2种,酯类2种,杂环化合物4种,其它化合物2种。从两者中共同鉴定出的化合物有壬醛、(E)-2-辛烯醛、苯甲醛、(E,E)-2,4-癸二烯醛、对甲氧基苯甲醛、1-辛烯-3-醇、苯乙酮、右旋萜二烯、苯乙烯、蒎烯、2-戊基呋喃、2-乙基-6-甲基吡嗪、2-乙酰基呋喃、3-呋喃甲醇、茴香脑和愈创木酚。
Volatile flavor components in thermal reaction chicken flavoring（TRCF） and boiled chicken were extracted by solid-phase micro extraction（SPME）, and identified by gas chromatography-mass spectrometry（GC-MS）. The results showed that, a total of 49 volatile compounds were identified in the TRCF, including 9 hydrocarbons, 15 aldehydes, 6 alcohols, 2 ketones, 4 acids, 1esters, 8 heterocyclic compounds and 5 others. Total of 22 volatile compounds were identified in boiled chicken, including 5 hydrocarbons, 6 aldehydes, 1 alcohol, 2 ketones, 2 esters, 4 heterocyclic compounds and 2 others. The common identified substances are nonanal,（E）-2-octenal, benzaldehyde,（E, E）-2,4-decadienal, 4-methoxy-benzaldehyde, 1-octen-3-ol, acetophenone, D-limonene, styrene, copaene, 2-pentyl-furan,2-ethyl-6-methyl-pyrazine, 1-（2-furanyl）-ethanone, 3-furanmethanol, anethole, 2-methoxy-phenol.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第8期241-247,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金-青年基金项目(31401604)
国家重点研发计划项目(2016YFD0400705)
"十二五"国家科技支撑计划项目(2014BAD04B06)
关键词
鸡肉
热反应
香精
挥发性风味成分
固相微萃取
气相色谱-质谱联用
chicken
thermal reaction
flaving
volatile compounds
solid phase microextraction
gas chromatography and mass spectrometry
