老鸭和嫩鸭挥发性成分分析  

Analysis of the Volatile Flavor Compounds in Broiler and Old Duck

作　　者：刘春利[1] 潘道东[1,2] 曹锦轩[1] 

机构地区：[1]宁波大学海洋学院食品系,浙江宁波315211 [2]南京师范大学食品系,南京210097

出　　处：《中国食品学报》2013年第3期226-230,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家水禽产业技术体系岗位科学家基金(CARS-43-17);国家自然科学基金项目(31101309);浙江省重大项目(2012C12016-1);宁波市攻关项目(2011C10021;2012B82017)

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用技术分析老鸭(400d饲养日龄)和嫩鸭(50d饲养日龄)挥发性风味化合物的种类、含量及其差异性。从老鸭和嫩鸭胸肉中分别检测出34、30种挥发性成分,挥发性风味物质种类相差较小,各种挥发性成分的相对百分含量有明显的差异。老鸭中烃类化合物、酮类化合物的百分含量高于嫩鸭,风味主要物质己醛、2,3-辛二酮含量显著增加,壬醛、辛醛的含量显著降低,2-戊基呋喃含量显著增加,这些风味化合物的变化可能是造成两个日龄鸭肉风味差异的主要原因。The objective of this study is to discuss the difference of volatile flavor compounds in old and broiler duck meat using headspace solid phase microextraction combined with gas chromatography-mass spectrometry. Analysis of flavor compound showed that there were 34 compounds in old duck meat, 30 in broiler duck meat and the number of the kinds of volatile flavor compounds was similar but the content differed. The total amounts of aromatic hydrocarbons, ketones and esters in old duck meat were obviously higher than those in boiler duck meat. Among the main flavor compounds which may cause the difference flavor of duck meat, hexanal and 2, 3-octanedione increased significantly while there is a significant decrease in amounts of nonanal and octoaldehyde, 2-pentyl-furan increased too.

关 键 词：鸭肉 挥发性成分 顶空固相微萃取与气质联用 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]