基于GC-MS/GC-O的新疆烤羊肉香气成分分析  

Analysis of Aroma Components of Xinjiang Roasted Mutton Using GC-MS and GC-O

作　　者：戴水平[1] 肖作兵[2] 马双双[1] 顾永波[2] 朱建才[1] 

机构地区：[1]华东理工大学生物工程学院,上海200237 [2]上海应用技术学院香料香精技术与工程学院,上海200235

出　　处：《食品工业》2010年第4期89-92,共4页The Food Industry

摘　　要：采用顶空固相微萃取法(HS-SPME)提取新疆烤羊肉的香气成分,结合气-质联用技术(GC-MS)和气相色谱-嗅闻技术(GC-O)分析其香气成分及特征香气物质。结果表明:顶空固相微萃取的最优条件为萃取头75μm CAR/PDMS、萃取温度60℃、萃取时间30 min。在此条件下进行GC-MS分析,鉴定出38种香气成分,主要包括羧酸类化合物、醛类化合物、酚类化合物、杂环类(吡嗪环、噻唑环)和酯类化合物。在相同条件下进行GC-O分析,在38种香气成分中,有24种物质有明显的香气。根据香气强度的大小,最终确定癸醛、辛酸、4-甲基辛酸、枯茗醛、4-甲基愈创木酚、乙基麦芽酚、5-甲基糠醛为新疆烤羊肉的特征香气物质。The applicability of headspace solid-phase microextraetion （HS-SPME） combined with gas chromatography and mass spectrometry （GC-MS） and gas chromatography-olfactory （GC-O） for determination of aroma components of Xinjiang roasted mutton was investigated. The results showed the optimal was 75 μm CAR/ PDMS, 60℃ and 30 min. For GC-MS analysis, 38 aroma components were indentified, including carboxylic acid compounds, aldehyde compounds, phenolic compounds, heterocyclic compounds （pyrazine ring, thiazole ring） and esters. Under the same conditions for GC-O analysis, there were 24 significant aroma components from 38 aroma components of Xinjiang roasted mutton. According to aroma intensity, decanal, octanoic acid, 4-methyl octanoic acid, cuminaldehyde, 2-methoxy-4-methyl phenol, ethyl maltol, 5-methyl furfural were the characteristic aroma components of Xinjiang roasted mutton.

关 键 词：新疆烤羊肉 顶空固相微萃取 气相色谱-质谱 气相色谱-嗅闻 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]