SPME-GC-MS法检测油炸藕夹挥发性风味物质  

Detection of Volatile Flavor Components in Fried Lotus Root Stuffed with Meat by SPME-GC-MS

作　　者：张文君[1] 何慧[1] 杨尔宁[2] 满媛[1] 马芝丽[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]华中农业大学农业微生物学国家重点实验室,湖北武汉430070

出　　处：《食品科学》2012年第14期228-234,共7页Food Science

摘　　要：为研究油炸藕夹中的挥发性风味物质,采用正交试验对固相微萃取条件进行优化,并利用气质联用技术对油炸藕夹的挥发性成分进行提取和分析。结果表明:其最适萃取条件为:40mL样品瓶中装入14.00g样品,CAR/PDMS萃取头90℃萃取70min。藕夹中共检出化合物53种,主要为醛类、含硫化合物、酯类、酮类以及呋喃类化合物;其中醛类等小分子化合物主要源于油脂氧化;含硫杂环化合物以及部分醛、酮、酯类化合物主要源于肉馅美拉德反应、Strecker降解反应,非杂环含硫化合物源于香葱;吡喃和吡嗪源于裹衣在高温下的焦糖化反应、Strecker降解反应等。固相微萃取-气质联用技术用于分析藕夹挥发性风味物可行,结果表明肉馅、调味品、裹衣及藕均对油炸藕夹风味有贡献。Solid phase micro-extraction （SPME） coupled with gas chromatography-mass spectrometry （GC-MS） was used to analyze the volatile flavor components of fried lotus root stuffed with meat. The optimal SPME extraction condition was determined by orthogonal array design method as follows： a 14.00 g sample was put into a 40 mL vial and extracted with a CAR/PDMS fiber at 90℃ for 70 min. Totally 53 kinds of compounds including aldehydes, sulfur-containing compounds, esters, ketone and furan compounds were detected. Small molecules like aldehydes mainly stemmed from oil oxidation. Sulfur-containing heterocy- clic compounds and part of aldehydes, ketones and ester compounds mainly stemmed from Maillard reaction and Strecker degradation of meat. Pyran and pymzine resulted from Caramelization reaction and Strecker degradation of coating batter at high temperature. From these results, it can be concluded that SPME coupled with GC-MS is applicable for the analysis of volatile flavor components in fried lotus root stuffed with meat. Meanwhile, we also found that stuffed meat, condiments, coating batter and lotus root made great contribution to the pleasant flavor of this product.

关 键 词：固相微萃取 气-质联用 藕夹 挥发性香气成分 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]