顶空固相微萃取气相色谱-质谱分析黄焖乌骨鸡的挥发性物质  

SPME and GC-MS determination of volatile compounds in Braised Silky

作　　者：王胜威[1] 苏伟[1,2,3] 母应春[1,2] 陈旭[1] 李俊[4] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025 [3]贵州大学南区分析测试中心,贵州贵阳550025 [4]贵州省农产品质量安全监督检验测试中心,贵州贵阳550025

出　　处：《广东农业科学》2013年第12期107-110,共4页Guangdong Agricultural Sciences

基　　金：毕节实验区科技项目(毕循专合字[2010]2K010)

摘　　要：以黄焖乌骨鸡为研究对象,采用顶空固相微萃取(SPME)结合气相色谱-质谱(GC-MS)对黄焖乌骨鸡的挥发性物质进行分析检测,检测到包括烃、醇、醛、酮、酯、醚等在内的119种化合物,其中烷烯烃类化合物含量最高、为61.83%,其次是含氮含硫化合物、为32.07%;所鉴定的化合物主要是脂肪氧化降解产物和香辛料挥发成分。Volatile flavor compounds of Braised Silky were analyzed by headspace solid phase microextraction （HS-SPME） combined with GC-MS. Results indicated that total 119 volatile flavor compounds were identified including hydrocarbons, alcohols, aldehydes, ketones, esters, ethers and so on. Alkyl olefin content was up to 61.83%, followed by 32.07% of the nitrogen-containing sulfur compounds. The major volatiles identified were degradation products of fatty acids and volatile compounds from spice.

关 键 词：顶空固相微萃取(SPME) 气相色谱-质谱(GC—MS) 黄焖乌骨鸡 挥发性物质 

分 类 号：O657.63[理学—分析化学]