SPME-GC-MS和SDE-GC-MS分析无锡酱排骨的挥发性风味成分  

Analysis of Volatile Flavor Constituents of Wuxi Sauce Sparerib by SPME-GC-MS and SDE-GC-MS

作　　者：郭贝贝[1,2] 张兴[1,2] 李萌[1,2] 张玉玉[1,2] 孙宝国[1,2] 陈海涛[1,2] 田红玉[1,2] 

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

出　　处：《精细化工》2014年第6期733-738,744,共7页Fine Chemicals

基　　金："十二五"国家科技支撑计划项目(2014BAD04B06;2011BAD23B01)~~

摘　　要：采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法与气相色谱-质谱联用(GC-MS)技术提取分析无锡酱排骨的挥发性风味成分。共鉴定出76种挥发性风味化合物,其中烃类6种、醛类19种、酮类7种、醇类9种、酚类4种、醚类2种、酸类4种、酯类7种、杂环类化合物18种。两种提取方法共同检测到的化合物有23种,包括D-柠檬烯、己醛、壬醛、糠醛、苯甲醛、苯乙醛、十六醛、2-庚酮、羟基丙酮、2-壬酮、芳樟醇、糠醇、邻甲氧基苯酚、苯乙醇、丁香酚、对烯丙基茴香醚、茴香脑、2-戊基呋喃、甲基吡嗪、2,5-二甲基吡嗪、2,6-二甲基吡嗪、5-甲基呋喃醛、2-乙酰基吡咯。The volatile flavor constituents of Wuxi sauce sparerib were extracted by solid phase microextraction （SPME） and simultaneous distillation extraction （SDE）, and identified by the gas chromatography-mass spectrometry（GC-MS）. A total of 76 compounds were identified and they were 6 hydrocarbons, 19 aldehydes,7 ketones,9 alcohols,4 phenols,2 ethers,4 acids,7 esters and 18 sulfur- containing compounds, nitrogen-containing compounds and heterocyclic compounds. A total of 23 compounds were identified by the two extraction methods, including D-limonene, hexanal, nonanal, furfural, benzaldehyde, benzeneacetaldehyde, hexadecanal, 2-heptanone, 1-hydroxy-2-propanone, 2- nonanone, linalool, 2-furanmethanol, 2-methoxy-phenol, phenylethyl alcohol, eugenol, estragole, anethole, 2-pentyl-furan, methyl-pyrazine, 2, 5-dimethyl-pyrazine, 2, 6-dimethyl-pyrazine, 2- furancarboxaldehyde and 1-（ 1H-pyrrol-2-yl）-ethanone.

关 键 词：无锡酱排骨 挥发性风味成分 固相微萃取(SPME) 同时蒸馏萃取(SDE) 气相色谱-质谱联用(GC—MS) 香料与香精 

分 类 号：TS207.3[轻工技术与工程—食品科学]