炭烤和电烤广式烧鸭挥发性风味成分对比分析  

Comparative Analysis on Volatile Flavour Components of Charcoal and Electric Roasted Cantonese Roast Duck

作　　者：戴欣玮[1] 滕建文[1] 韦保耀[1] 黄丽[1] 夏宁[1] 王勤志[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《食品工业》2013年第8期134-139,共6页The Food Industry

基　　金：广西科技厅科研项目(桂科攻1222015-1);南宁市产学研项目(20125187)

摘　　要：为了比较研究炭烤和电烤2种广式烧鸭的挥发性风味化合物组成,采用同时蒸馏萃取和顶空固相微萃取,结合气质联用技术全面检测,共检测出广式烧鸭中烃类、醛类、酮类、醇类、酯类、酸类、含氮含硫和杂环类及呋喃类等161种挥发性风味化合物。由气味活性值和主成分分析法进一步分析数据,前2个主成分基本涵盖绝大部分气味活性组分,前3个主成分解释了广式烧鸭风味85%以上的总方差,能够有效区分炭烤鸭肉、炭烤鸭皮、电烤鸭肉和电烤鸭皮4组样品。第一和第二主成分包含16种共同的气味活性组分,其气味活性总值是炭烤组较大。The flavor components of Cantonese Roast Duck （charcoal and electric roasted） were analyzed by SDE and HS- SPME, combined with GC-MS, and a comparative study was conducted. 161 volatile compounds were identified, including hydrocarbons, aldehydes, ketones, alcohols, esters, acids, furans, nitrogen/sulfur-containing and heterocyclic compounds. In the principle component analysis （PCA）, the first two PCs covered most of the odor-active components （OACs）. The first three PCs explained more than 85% of the total variance, and could effectively distinguish the four groups of samples （charcoal-meat, charcoal-skin, electric-meat, electric-skin）. 16 common OACs in the first two PCs were selected to calculate the total odor activity value, which turned out to be bigger in charcoal roasted samples than in the electric roasted ones.

关 键 词：广式烧鸭 挥发性成分 气味活性值(OAV) 主成分分析(PCA) 同时蒸馏萃取(SDE) 固相微萃取(SPME) 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]