SPME-GC-MS法分析猪肉味香精中的挥发性成分  

Analysis of volatile compounds of pork flavor by SPME-GC-MS

作　　者：钱敏[1] 白卫东[1,2] 赵文红[1] 陈悦娇[1] 黄桂颖[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]华南农业大学食品学院,广州510642

出　　处：《中国食品添加剂》2011年第6期141-147,共7页China Food Additives

基　　金：2007年粤港科技招标重大项目(2007Z1-E6011);2009年粤港关键领域重点突破项目(2009A020700005);广州市重大民生攻关项目(2011YZ-00016)

摘　　要：论文采用固相微萃取结合GC-MS法分析了制备的猪肉香精中的香气成分,摸索了最佳的萃取条件和GC-MS分析条件,鉴定出了猪肉香精中的主要香气成分。首先用三种萃取头对制备的猪肉味香精中挥发性成分进行萃取,结合GC-MS分析图谱选取一个适合的萃取头;再做直接萃取和顶空萃取两种萃取方式进行对比,选择一个较好的萃取方式。发现选用75μm(Carboxen/PDMS)的萃取头采用顶空萃取的方式对萃取本猪肉味香精香气成分效果最佳。最后通过GC-MS分析萃取的猪肉香精的挥发性成分,得出了较好的GC-MS分析条件,共鉴定出44种挥发性香气成分,主要为呋喃类、醛类、烃类、酮类、噻吩、噻唑类等重要肉味化合物,其中醛类和呋喃类最多,是形成猪肉风味的主要成分。最后对制备的猪肉味香精用SPME法提取香气成分,进行GC-MS分析制备的猪肉味香精,鉴定出44种挥发性香气成分,主要为呋喃类、醛类、烃类、酮类、噻吩、噻唑类等重要肉味化合物。The volatile compounds of pork flavor were analyzed by solid-phase micro-extraction combined with GC-MS in this papeer.The best extraction conditions and GC-MS analysis conditions were explored and the main aroma of pork flavor ingredients were identified.First,the volatile compounds of pork flavor were extracted by three fibers and an appropriate fiber was choosed with GC-MS analysis.Second,a better extract method was selected by comparing direct extract and headspace extract.The results showed that the best selection extraction method was the selection of 75μm（Carboxen / PDMS） fiber and headspace extraction methods.At last,the volatile compounds of the prepared pork flavor were extracted by SPME and its compounds was analysed by GC-MS.The results showed that 44 volatile flavorcomponents were isolated and identified,which included the imortant meat flavor components such as furans,aldehydes,hydrocarbon,ketone,thiophene,thiazole,et al.And as a larger proportion of flavor components,aldehydes and furans were formed the main component of pork flavor.

关 键 词：SPME GC/MS 猪肉香精 挥发性香气成分 

分 类 号：TS202.3[轻工技术与工程—食品科学]