鸡肉挥发性风味化合物分析  

Identification of Volatile Flavour Compounds of Chicken Meat

作　　者：袁华根[1] 高峰[1] 徐骏[1] 周光宏[2] 

机构地区：[1]南京农业大学动物科技学院,江苏南京210095 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《江西农业学报》2006年第5期139-141,共3页Acta Agriculturae Jiangxi

基　　金：国家科技攻关计划项目(2001BA501A29)

摘　　要：以42日龄AA肉鸡的胸肉为样品,采用固相微萃取气质联用法分析了AA肉鸡的挥发性香气成分。结果表明:匹配度超过800的挥发性风味化合物共49种,包括醛、醇、烃、酮、酸、酯以及含N、O、S的杂环化合物等七类,其中以醛、酮等羰基化合物为主,醇、烃次之,可见脂肪是鸡肉的重要风味前体物质,脂肪氧化是鸡肉香味产生的重要途径。Volatile flavour compounds in the breast meat of 42 -day -old AA chicken were analyzed by headspace solid phase mieroextraetion （ HS - SPME） combined with GC/MS method. The result indicated that total 49 volatile flavour compounds of matehing degree more than 800 were identified, including aldehydes, alcohols, hydrocarbons, kntons, acids, esters, and loop eompotmds containing N, S, O atoms. The major volatile compounds are aldehydes and kntons. It is clear that lipid is the important flavottr precursor and lipid oxidation is the important flavour producing way.

关 键 词：AA肉鸡 挥发性风味 固相微萃取 化合物 分析 

分 类 号：S831.5[农业科学—畜牧学]