顶空固相微萃取-气质联用技术分析猪脂控制氧化挥发性成分  

Analysis of volatile controlled oxidation components in lard by solid-phase microextraction coupled with gas chromatography-mass spectrometry

作　　者：徐永霞[1] 陈清婵[1] 赵洪雷[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2010年第5期131-133,136,共4页Science and Technology of Food Industry

基　　金：湖北省农业科技创新团队项目(2007620)

摘　　要：采用顶空固相微萃取对猪脂控制氧化的挥发性成分进行提取,用气相色谱-质谱对挥发性化合物进行分析,结合谱库检索技术和保留指数对化合物进行鉴定,应用峰面积归一化法测定各成分的相对含量,共鉴定出59种挥发性成分,相对总量为69.12%。其中相对含量最高的是(E,E)-2,4-癸二烯醛(39.97%),其次是(E,E)-2,4-庚二烯醛(5.14%),2-十一烯醛(2.80%),3-甲基戊酸(2.11%),(E)-2-庚烯醛(1.53%),2-戊基呋喃(1.38%),(E)-2-辛烯醛(1.33%),己醛(1.15%),壬醛(0.97%)。主要的挥发性成分是羰基化合物(58.54%),它们是参与美拉德反应形成杂环类肉味香气成分的主要前体物质。The volatile controlled oxidation components from lard were extracted by solid phase microextraction. The volatile compounds were analyzed by GC-MS and identified by mass spectra and retention indices. There were 59 compounds identified and the percent of the total peak areas was 69.12%. 2,4-Decadienal,（E,E）-is of the highest content 39.97%,followed by 2,4-Heptadienal,（E,E）-5.14%,2-Undecenal 2.80%,Pentanoic acid,3-methyl-2.11%,2-Heptenal,（E）-1.53%,Furan,2-pentyl-1.38%,2-Octenal,（E）-1.33%,Hexanal 1.15%,Nonanal 0.97%. The major constituents are carbonyl compounds 58.54%,they are the major precursors of heterocyclic meat flavour involved in the formation of Maillard reaction.

关 键 词：猪脂 控制氧化 挥发性成分 顶空-固相微萃取 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]