皮蛋风味物质的测定  

Analysis of Volatile Compounds in Preserved Egg prepared with Low Pressure-vacuum Method

作　　者：季玲[1] 刘会平[1] 曹春玲[1] 王浩[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2012年第2期233-236,共4页Modern Food Science and Technology

摘　　要：采用固相微萃取法,结合气相色谱-质谱(GC-MS)技术对减压法制作的皮蛋挥发性风味物质进行了分析检测,并与市售皮蛋的风味物质进行了对比研究。减压法皮蛋的加工条件为:温度23℃,真空度-0.06 MPa,抽空时间10 h。结果表明:在检出的48种减压法皮蛋的挥发性风味物质中,有贡献的主要挥发性物质为2-甲基环戊醇、1-辛烯-3-醇、苯甲醛、1-甲基环庚醇、2,6-二叔丁基对甲基苯酚等;而检出的28种市售皮蛋的挥发性风味物质中,有贡献的主要挥发性物质为1,2,5-三甲基吡咯、2-甲基环戊醇、4-氨基吡啶、1-辛烯-3-醇、2-乙基-6-甲基吡嗪等;减压法皮蛋与市售皮蛋相比,在挥发性风味物质组成及其相对含量上均存在着明显差异,不但证实了减压法加工皮蛋的可行性,且发现减压法皮蛋风味比市售皮蛋要好,醇香味更浓厚,这与嗅觉判断和品尝评定的结果相符。The volatile components of preserved egg prepared by low pressure-vacuum method were determined by solid phase micro extraction （SPME） and gas chromatography-mass speclxum （GC-MS）, with the ordinary preserved egg as the control. The optimum conditions for processing preserved egg by low pressure-vacuum were as follow： temperature 23℃, vacuum -0.06 MPa, and evacuation time 10 h. The results showed that main volatile components contributed to flavor of preserved egg pickled by low pressure-vacuum were as 2-Methylcyclopentanol, 1-Octen-3-ol, benaldehyde, 1-Methylcycloheptanol and 2,6-Di-tert-Butyl-4-Methylphenol among identified thirty-four components. Main volatile components contributed to flavor of ordinary preserved egg as 1,2,5-trimethyl-lH-pyrrole, 2-Methylcyclopentanol, 4-Aminopyridine, 1-Octen-3-ol, Pyrazine,2-ethyl-6-methyl- among identified twenty-eight components. The preserved egg pickled by low pressure-vacuum had a higher content of volatile compounds and more components when compared with ordinary preserved egg. This research confirmed the feasibility of processing preserved egg by low pressure-vacuum method and it is also found that the flavor of preserved egg pickled by low pressure-vacuum was more better than that of the ordinary preserved egg. The alcohol flavor was more intense, which was in agreement with the sensory evaluation.

关 键 词：风味物质 减压法皮蛋 市售皮蛋 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]