市售盐水鸭挥发性风味物质研究分析

发布时间：2018-03-15 21:02

本文选题：盐水鸭　切入点：固相微萃取-气相色谱-质谱法　出处：《现代食品科技》2016年12期 　论文类型：期刊论文

【摘要】：为探明南京盐水鸭挥发性风味物质,以不同品牌和不同产品执行标准的6种市售盐水鸭为研究对象,采用固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)、电子鼻和全自动氨基酸分析仪三种技术,对不同品牌盐水鸭的气味和滋味从微观及宏观角度进行分析。SPME-GC-MS结果表明:从6种盐水鸭中共鉴定出65种挥发性化合物,其中醛类16种、烃类19种、酯类4种、酮类5种、醇类6种、酸类4种与其它11种。6种样品共有化合物为10种(醛类7种、烃类2种与醇类1种)。采用"OAV值"法确定盐水鸭关键风味化合物主要为醛类。由于各样品间挥发性化合物成分不完全相同,导致各品牌盐水鸭整体香气存在差异,该试验结果与电子鼻分析结果一致。氨基酸分析结果显示,盐水鸭样品氨基酸总含量在700~1400 ng/20μL之间,氨基酸种类和含量无明显差异(p0.05),市售盐水鸭在滋味上差异不大。
[Abstract]:In order to find out the volatile flavor of Nanjing salted duck, six kinds of salted duck with different brands and different products were used as the research object. SPME-GC-MSX, electronic nose and automatic amino acid analyzer were used by SPME-GC-MS. The smell and taste of different salted ducks were analyzed from the microcosmic and macroscopic point of view. The results showed that 65 volatile compounds were identified from 6 salt-water ducks, including 16 aldehydes, 19 hydrocarbons, 4 esters and 5 ketones. 6 kinds of alcohols, 4 kinds of acids and 11 other 6 kinds of samples have 10 kinds of compounds (7 kinds of aldehydes, 7 kinds of aldehydes, 7 kinds of aldehydes). Two kinds of hydrocarbons and one kind of alcohol were used to determine that the key flavor compounds of salt duck were aldehydes by "OAV value" method. The results of amino acid analysis showed that the total amino acid content of salted duck samples was between 700 and 1 400 ng/20 渭 L, and there was no significant difference in amino acid species and contents, but there was no significant difference in taste between salted duck and salted duck.
【作者单位】：马鞍山雨润食品有限公司;肉品加工与质量控制国家重点实验室;江苏省肉类生产与加工质量安全控制协同创新中心;江南大学食品学院;
【基金】：十二五国家科技支撑计划(2014BAD04B07)
【分类号】：R155.5

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