不同熬煮方法对鸡骨汤风味物质的影响  

Effect of different boiling methods on flavor components of chicken skeleton soup

作　　者：赵芩[1] 张立彦[1] 曾清清[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2015年第7期314-319,共6页Science and Technology of Food Industry

摘　　要：本文分析了常压和高压两种不同的熬煮方法对鸡骨汤氨基酸含量的影响,并采用顶空固相微萃取结合气相色谱-质谱联用技术(SPME-GC-MC)测定分析了常压和高压两种不同熬煮方法对鸡骨汤中挥发性风味物质的影响。结果表明:高压熬煮所得鸡骨汤中的总氨基酸和游离氨基酸含量均显著高于常压熬煮的鸡骨汤(p<0.05);利用SPMEGC-MS检测技术在高压熬煮及常压熬煮鸡骨汤中分别检测到62和54种挥发性风味物质;两种熬煮方法得到的鸡骨汤风味物质构成总类基本相同,但是含量分布存在差异;两种熬煮方式感官评分差异不显著(p<0.05);高压熬煮是一种可行的熬煮方法。The effect of atmospheric and high-pressure boiling method on amino acids of chicken skeleton soup was analyzed,and the volatile aromatic compounds were extracted by sold-phase micro-extraction （SPME）and analyzed by GC/MS.Results showed that high-pressure boiling had a significant effect on the content of amino acids and free amino acids （p 〈 0.05）.62 and 54 kinds of volatile aromatic components were identified in high- pressure boiling and atmospheric boiling chicken skeleton soup respectively.The varieties of volatile aromatic components in two kinds of chicken skeleton soups were similar. However, the contents of these various aromatic components were different.There were no significant difference on sensory evaluation of the two kinds of chicken skeleton soup.High-pressure boiling was a viable boiling process.

关 键 词：鸡骨汤 常压高压熬煮 氨基酸含量 挥发性风味物质 SPME-GC-MS 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]