两种不同浓缩工艺对保健鸡汤挥发性风味物质的影响  

Effect of two kinds of concentration process on volatile compounds in herbal chicken soup

作　　者：张颖[1] 杨勇[1] 郭艳婧 李静[1] 孙霞[1] 李诚[1] 何利[1] 胡滨[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2015年第8期103-107,共5页Science and Technology of Food Industry

基　　金：四川省科技厅科技支撑计划项目(2012NZ0001)

摘　　要：以淘汰蛋鸡为原料熬煮保健鸡汤,运用气相色谱-质谱联用法对常压蒸发和真空两种浓缩方式处理的保健鸡汤的挥发性风味物质进行对比分析。结果表明:常压蒸发浓缩工艺保健鸡汤共检测出挥发性化合物29种,真空浓缩工艺保健鸡汤共检测出45种,其中真空浓缩工艺使保健鸡汤中的醛类物质减少了24.87%,而烃类和酯类物质分别增加了18.58%和9.81%,来自于脂肪氧化产物的己醛显著减少了10.67%(p<0.05)、庚醛和辛醛分别减少了1.24%、1.62%,而来自美拉德反应产物的戊基呋喃显著减少了4.04%(p<0.05)。结果表明,真空浓缩工艺虽然会减少醛类物质,但保留了保健鸡汤中保健独特的风味化合物,因而较常压浓缩工艺对保健鸡汤的挥发性化合物更具有明显影响。Eliminated laying hee was used as the ingredients of herbal chicken soup,and the soup was concentrated in two different ways：atmospheric evaporation and vacuum evaporation which then compared and analyzed the volatile flavor compounds by the means of gas chromatography-mass spectrometry. The result showed that 29 kinds of compound were detected in the process of atmospheric concentration,while 45 kinds of compound were detected in the process of vacuum concentration. Also,aldehydes was reduced by 24.87% in the process of Vacuum concentration and the hydrocarbons and esters was increased by 18.58% and 9.81%,From fat oxidation product hexanal was significantly redued by 10.67%（ p 〈0.05）, heptanal octyl aldehyde were reduced by 1.24%,1.62%,and pentyl furan from the Maillard reaction product reduced 4.04%（p〈0.05）.The results showed that the vacuum concentration process to retain the unique Diet chicken flavor compound content and reduce aldehydes,which had a significant effect on concentrated medicated chicken volatile compounds.

关 键 词：淘汰蛋鸡 保健鸡汤 常压蒸发浓缩工艺 真空浓缩工艺 挥发性化合物 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]