排骨挥发性成分的分离与鉴定  

Discrimination and Identification of Volatile Aroma Components in Pork Ribs

作　　者：张玉玉[1] 章慧莺[1] 张兴[1] 董雪珊 陈海涛[1] 孙宝国[1] 

机构地区：[1]北京食品营养与人类健康高精尖创新中心食品质量与安全北京实验室北京市食品风味化学重点实验室北京工商大学,北京100048

出　　处：《中国食品学报》2016年第6期241-246,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划(2016YFD0400705);国家自然科学基金-青年基金项目(31401604);"十二五"国家科技支撑计划项目(2014BAD04B06)

摘　　要：采用同时蒸馏萃取(SDE)和气-质联用(GC-MS)技术,对3种排骨样品的挥发性风味成分进行提取、定性和定量分析。将其结果通过计算机联机检索,结合保留指数,确定化合物的种类。采用面积归一化法确定相对含量,采用内标法确定挥发性成分在样品中的含量。结果表明,共鉴定出32种化合物,从排骨样品A中检测出29种挥发性成分,从排骨样品B检测出20种挥发性成分,从排骨样品C中检测出29种挥发性成分。3种样品共有的挥发性成分有17种,排骨肉样品与肉骨混合样品共有的挥发性成分有27种,排骨骨样品与肉骨混合样品共有的挥发性成分有19种。醛类化合物的含量最高,其中,含量最高的为(E,E)-2,4-癸二烯醛(A:12.133%,0.119μg/g;B:12.757%,0.183μg/g;C:12.003%,0.088μg/g)和十六醛(A:15.913%,0.156μg/g;B:8.224%,0.118μg/g;C:9.384%,0.069μg/g)。Volatile aroma components in three different pork ribs were extracted by simultaneous distillation extraction（SDE） and analyzed by gas chromatography-mass spectrometry（GC-MS） to qualitative and quantitative analysis. The results were analyzed by computer online retrieval, combining the calculation of retention index to confirm the volatiles.The relative content was determined by area normalization method. The content of volatiles in the pork ribs was determined by internal standard substance. The results show, a total of 32 volatiles was detected in three samples. A total of29 volatiles were identified in sample A, 20 volatiles in sample B, 29 volatiles in sample C. 17 volatiles were identified in all three samples. 27 volatiles were identified in sample A and C, and 19 volatiles in sample B and C. Aldehydes were the most amount components in pork rib samples. The（E,E）-2,4-Decadienal（A： 12.133%, 0.119 μg/g; B：12.757%, 0.183 μg/g; C： 12.003%, 0.088 μg/g） and hexadecanal（A： 15.913%, 0.156 μg/g; B： 8.224%, 0.118 μg/g;C： 9.384%, 0.069 μg/g） were the highest amount components in the samples.

关 键 词：排骨 挥发性成分 同时蒸馏萃取 气相色谱-质谱联用 

分 类 号：O657[理学—分析化学] TS251.7[理学—化学]