同时蒸馏萃取-气质联用分析三全梅菜扣肉的挥发性风味成分  

Analysis of Volatile Compounds in Sanquan Braised Pork with Preserved Vegetables by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

作　　者：程玥[1] 徐晓兰[1] 张宁[1] 陈海涛[1] 孙宝国[1] 黄明泉[1] 

机构地区：[1]北京工商大学食品学院,食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品科学》2013年第12期147-150,共4页Food Science

基　　金：“十二五”国家科技支撑计划项目(2011BAD23B01);北京市教育委员会科技发展计划重点项目(KZ201110011015)

摘　　要：采用同时蒸馏萃取法提取三全牌梅菜扣肉中的挥发性香气成分,并采用气质联用法对香气成分进行分离鉴定。结果共鉴定出57种风味化合物,其中烃类10种(相对含量3.5117%)、醇类6种(相对含量46.9174%)、醛类19种(相对含量13.5089%)、酮类4种(相对含量0.7795%)、酯类4种(相对含量5.5572%)、醚类1种(相对含量0.1286%)、酸类4种(相对含量0.8347%)、酚类2种(相对含量0.1310%)、含氮含硫及杂环化合物7种(相对含量3.1580%)。其中醛类、醚类、含氮含硫以及杂环化合物是三全牌梅菜扣肉的重要挥发性成分。The volatile compounds in Sanquan braised pork with preserved vegetables was extracted by simultaneous distillation extraction （SDE） and then analyzed by gas chromatography-mass spectrometry （GC-MS）. Totally 57 volatile flavor compounds were identified including 10 hydrocarbons, 6 alcohols, 19 aldehydes, 4 ketones, 4 esters, 1 ether, 4 acids, 2 phenols and 7 nitrogen- or sulfur-containing or heterocyclic compounds, accounting for 3.5117%, 46.9174%, 13.5089%, 0.7795%, 5.5572%, 0.1286%, 0.8347%, 0.1310% and 3.1580% of the total amount of volatile compounds, respectively. Among these compounds, aldehydes, ethers, nitrogen-and sulfur-containing and heterocyclic compounds were the important flavor compounds in Sanquan braised pork with preserved vegetables.

关 键 词：三全梅菜扣肉 挥发性成分 同时蒸馏萃取 气相色谱-质谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]