SPME-GC-MS结合GC-O分析糖醋排骨风味香精挥发性风味成分

发布时间：2018-06-04 09:10

本文选题：糖醋排骨 + 热反应　；参考：《食品科学》2017年20期

【摘要】：采用固相微萃取法提取糖醋排骨风味香精中挥发性成分,并结合气相色谱-质谱联用技术和气相色谱-嗅闻技术对萃取成分进行鉴定。结果显示,糖醋排骨风味香精共鉴定出挥发性成分55种,其中烃类11种(16.45%)、醚类3种(13.41%)、醇类10种(12.38%)、其他化合物5种(12.03%)、酮类4种(5.45%)、酯类3种(3.82%)、醛类8种(3.54%)、酸类6种(3.46%)、酚类5种(1.74%)。经气相色谱-嗅闻确定糖醋排骨风味香精中的12种关键性风味成分为β-蒎烯、乙酸、糠醛、2,3,5,6-四甲基吡嗪、苯甲醛、芳樟醇、3-甲基丁酸、反-2-癸烯醛、反-2,4-癸二烯醛、4-羟基-2,5-二甲基-3(2H)呋喃酮、大茴香醛、丁香酚。
[Abstract]:The volatile components of Sweet and Sour Spare Ribs flavor essence were extracted by solid phase microextraction and identified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-smell (GC). The results showed that 55 kinds of volatile components were identified by Sweet and Sour Spare Ribs flavor essence, of which 11 were hydrocarbons, 3 were ether, 10 were alcohols and 12.38, 5 were other compounds, 5 were ketones, 5 were ketones, 3 were esters, 3 were aldehydes, 3.54 were aldehydes, 6 were acids, and 1.74 were phenols. The 12 key flavor components in Sweet and Sour Spare Ribs flavor essence were determined by gas chromatography-smelling. They were 尾 -pinene, acetic acid, furfural trimethopyrazine, benzaldehyde, linalool 3-methylbutyric acid, trans-2-decenal, benzaldehyde, linalool 3-methylbutyric acid, trans--2-decene aldehyde, benzaldehyde, linalool 3-methylbutyric acid, trans-2-decene aldehyde. Trans -2n 4-decadienaldehyde 4-hydroxy-2n 5-dimethyl -3H) furanone, anisaldehyde, eugenol.
【作者单位】：北京工商大学北京食品营养与人类健康高精尖创新中心食品质量与安全北京实验室北京市食品风味化学重点实验室;
【基金】：“十三五”国家重点研发计划重点专项(2016YFD0400705) 国家自然科学基金青年科学基金项目(31401604)
【分类号】：O657;TS264.3

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