肉桂块和肉桂粉对卤鸡腿肉挥发性风味成分影响的比较  

Effects of Cinnamon Pieces and Powder on Volatile Flavor Components of Stewed Chicken Leg

作　　者：刘欣[1] 赵改名[1] 柳艳霞[1] 李苗云[1] 黄现青[1] 孙灵霞[1] 刘永安[1] 

机构地区：[1]河南农业大学河南省肉制品加工与质量安全控制重点实验室,河南郑州450002

出　　处：《食品科学》2013年第14期223-226,共4页Food Science

基　　金：国家现代农业产业技术体系(肉鸡)专项(CARS-42);河南科技攻关项目(92102110020);河南省教育厅自然科学研究计划项目(2010A550007)

摘　　要：采用顶空固相微萃取和气质联用分析比较添加肉桂块和肉桂粉对卤制鸡腿肉挥发性风味成分的影响。结果表明:空白组、肉桂块组和肉桂粉组鸡肉中分别鉴定出54种、62种、63种挥发性风味成分。3组样品中醛、醇、酮、含硫含氮及杂环化合物的种类和含量均占香味成分的绝大部分,而烃、酯及醚类则较少。两肉桂组与空白组相比,新增苯丙醛、肉桂醛、甲氧基肉桂醛、香叶基丙酮、吡啶、衣兰油烯、去氢白菖烯、甘葡环烃、香豆素这9种物质。除肉桂块组中二甲基砜消失外,肉桂块与肉桂粉组在风味物质种类及含量上都差别不大。The effects of cinnamon pieces and powder on volatile flavor components of stewed chicken leg were comparatively analyzed by using HS-SPME/GC-MS.The results indicated that 54,62 and 63 volatile flavor compounds were identified in the blank,cinnamon piece and cinnamon powder groups,respectively.Aldehydes,alcohols,ketones,sulfur-and nitrogencontaining compounds and heterocyclic compounds were the most dominant aroma compounds and only minute amounts of hydrocarbons,esters and ethers were detected.Compared with the blank group,9 new flavor compounds（hydrocinnamaldehyde,cinnamaldehyde,methoxycinnamic aldehyde,geranylacetone,pyridine,muurolene,calamenene,azunol and coumarin） were found in the cinnamon groups.In terms of the composition of volatile flavor compounds,there was only minor difference between both cinnamon groups,except for the absence of dimethyl sulfone in the cinnamon piece group.

关 键 词：肉桂块 肉桂粉 鸡腿肉 挥发性风味成分 顶空固相微萃取-气质联用 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]