新疆馕包肉挥发性风味成分的分离与鉴定  

Analysis of Volatile Flavor Compounds in Sinkiang Naan Package of Meat by GC-MS

作　　者：张兴[1,2,3] 陈怡颖 章慧莺[1,2,3] 张玉玉[1,2,3] 陈海涛[1,2,3] 孙宝国[1,2,3] 谢建春[1,2,3] 

机构地区：[1]北京工商大学食品质量与安全北京实验室,北京100048 [2]北京市食品风味化学重点实验室,北京100048 [3]北京工商大学食品学院,北京100048

出　　处：《精细化工》2014年第6期727-732,共6页Fine Chemicals

基　　金："十二五"国家科技支撑计划项目(2014BAD04B06);国家自然科学基金(31371838)~~

摘　　要：为了研究新疆馕包肉中的挥发性风味成分,采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取新疆馕包肉中的挥发性风味成分,用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果表明,共鉴定出69种挥发性风味成分,包括烃类15种、醛类18种、醇类9种、酮类5种、酸类4种、酯类7种、杂环及其他化合物11种。用不同的提取方法得到的结果有所不同,SDE法提取到较多的烃类(19.68%)和醛类(23.7%),SPME法提取到了较多的烃类(14.48%)和醇类(11.34%)。The volatile flavor components in Sinkiang Naan package of meat were extracted by simultaneous distillation extraction （SDE） or solid-phase micro extraction （SPME） and analyzed by gas chromatography-mass spectrometry （GC-MS）. A total of 69 volatile compounds were identified in Sinkiang Naan package of meat, including 15 hydrocarbons, 18 aldehydes, 9 alcohols, 5 ketones, 4 acids ,7 esters, I l heterocyclic and other compounds. Different results were obtained using the different extraction methods. The major compounds in the SDE extract were hydrocarbons （19.68%） and aldehydes（23.7% ）, while the major compounds extracted by SPME were alkanes （14. 48% ） and alcohols（ 11.34% ）.

关 键 词：新疆馕包肉 挥发性风味成分 同时蒸馏萃取 固相微萃取 气相色谱质谱联用 香料与香精 

分 类 号：TS207.3[轻工技术与工程—食品科学]