兔肉挥发性风味成分提取效果的比较  

Volatile Flavor Profile of Rabbit Meat Extracted by Three Frequently Used Techniques

作　　者：谢跃杰[1] 贺稚非 李洪军[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2015年第24期147-151,共5页Food Science

基　　金：国家现代农业(兔)产业技术体系建设专项(CARS-44-D-1);教育部兔产业体系项目(100030-40305411);"十二五"国家科技支撑计划项目(2011BAD36B03);西南大学基本科研业务费专项(XDJK2014D042)

摘　　要：为比较不同提取技术对兔肉挥发性风味物质的提取效果,明确兔肉特征风味物质。采用同时蒸馏萃取(simultaneous distillation extraction,SDE)、固相微萃取(solid phase micro extraction,SPME)和超临界二氧化碳流体萃取(supercritical carbon dioxide fluid extraction,SFE)3种常用方式,提取兔肉风味物质,定量加入2,4,6-三甲基吡啶,通过气相色谱-质谱法进行定性和定量研究,比较提取率差异,确定兔肉主体风味成分。结果显示:SDE法提取到包括烃、醇、醛、酸、酯、酮、醚和杂环共8类75种化合物;SPME法提取到烃、醛、酮和酯共4类41种化合物;SFE法提取到烃、醇、醛、酯和杂环共5类38种化合物。提取物质种类:SDE>SFE>SPME,提取物质量:SFE>SDE>SPME,提取量:SPME>SFE>SDE。通过气味活度值法,确定己酸、己醛、辛醛、壬醛、2,4-癸二烯醛和1-辛烯-3醇为兔肉主体风味物质。In order to compare the extraction efficiencies of volatile compounds by different methods and to ascertain the characteristic volatile compounds of rabbit meat, simultaneous distillation extraction （SDE）, solid phase micro extraction （SPME） and supercritical carbon dioxide fluid extraction （SFE） were used to extract the flavor compounds of rabbit meat. Gas chromatography tandem mass spectroscopy （GC-MS） was used to quantitatively and qualitatively analyze meat flavor constituents and to compare the extraction efficiencies using 2,4,6-trimethylpyridine as an internal standard substance. The experimental results showed that the SDE method extracted 75 chemical compounds, including hydrocarbons, alcohols, aldehydes, acids, esters, ketones, ethers and heterocyclic; the SPME method extracted 41 chemical compounds, including hydrocarbons, aldehydes, ketones and esters; and the SFE method extracted 38 chemical compounds, including hydrocarbons, alcohols, aldehydes, esters and heterocyclic, suggesting that the order of the number of chemical classes of volatile compounds extracted from rabbit meat was SDE 〉 SFE 〉 SPME. In addition, the order of the weight of extracts was SFE 〉 SDE 〉 SPME, whereas that of the total content of volatile compounds in extracts was SPME 〉 SFE 〉 SDE. According to their odor active values, hexanoic acid, hexanal, octanal, nonanal, （E,E）-2,4-decadienal and 1-octen-3-ol were the key odor components of rabbit meat.

关 键 词：兔肉 风味物质 同时蒸馏萃取 固相微萃取 超临界二氧化碳流体萃取 气相色谱-质谱法 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]