咸蛋黄挥发性成分的顶空固相微萃气质联用分析  

Determination of Volatile Flavour Componets in Salt Egg Yolk by Head Space Solid Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

作　　者：卫惠萍[1] 李盟[1] 李嘉莹 仝其根[1] 

机构地区：[1]北京农学院食品质量与安全北京实验室,北京102206

出　　处：《中国粮油学报》2013年第11期91-96,共6页Journal of the Chinese Cereals and Oils Association

基　　金：北京市教委科技成果转化与产业化项目(PXM2013-014207-000054)

摘　　要：顶空固相微萃取技术是一种新的样品预处理手段,特别适合于微量挥发性成分的富集,方便与色谱仪器联用。通过顶空固相微萃气质联用分析,检测出自制咸鸡蛋黄的挥发性风味成分有43种,其含量的多少依次是醛类、呋喃类、醇类,其中已醛质量分数为36.5%,2-戊烷基呋喃为11.78%,3-甲基-丁醇7.32%;市售咸鸡蛋蛋黄风味的主要风味成分有11种,依次是酯类、醇类和醛类,其中乙酸乙酯为48.82%,乙醇为13.08%,醛类为16%。腌制方法和时间的不同是导致风味物质不同的主要原因。顶空固相微萃技术不适合鲜蛋黄风味物质的检出。Headspace Solid - Phase Microextraction technology is a new means of sample pretreatment, especially suitable for the enriching microscale of volatile components and convenient for combination with chromatography in- struments. The paper analyzed volatile flavor compounds of salted egg yolk by the Headspace Solid - Phase Mieroex- traction coupled to gas chromatography. The detection result showed that the homemade salted hen egg yolks have 43 kinds of volatile flavor components. The contents are here described as their quantity （from high to low） ： Aldehyde, Furan, and Alcohols. Amount those, the quantity of Hexanal is 36.5% ,2 -pentyl -furan 11.78% ,3 -methyl -butanol 7.32% ;The main volatile flavor components of salted duck egg yolk in market sales are 11 species, with the contents order as ester,alcohol and aldehydes. The amount of those are as：ethyl acetate 48.82% , ethanol 13.08% , aldehydes 16%. Pickling method and time difference are the main causes of flavor compounds. Headspace solid phase micro - extraction technique is not suitable for the detection of the flavor of fresh eggs yellow substance.

关 键 词：咸蛋黄 挥发性成分 顶空固相微萃气质联用 

分 类 号：TS253[轻工技术与工程—农产品加工及贮藏工程]