固相微萃取结合GC-MS分析湘西酸肉挥发性成分  

Application of Solid-phase Microextraction Combined and GC-MS for Analysis of Volatile Components of Xiangxi Sour Meat

作　　者：黄群[1] 滕慧[1] 宋洪波[1] 李涛[1] 陈雷[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《食品工业》2016年第11期277-280,共4页The Food Industry

基　　金：福建农林大学高水平大学建设项目(612014042)

摘　　要：采用固相微萃取提取传统湘西酸肉挥发性物质,运用GC-MS分析传统湘西酸肉中的挥发性物质组分。试验共检测出43种化合物,主要的挥发性组分有酯类(5种)、醛类(3种)、醚类(2种)、醇类(9种)、烃类(19种)和其他杂环化合物(5种)。结果表明,酸肉在炒之前烷烃和烯烃的含量高,醇类、醛类、酯类和醚类含量相对低,酸肉主要表现出酸味;而炒熟后的酸肉醚类和醇类化合物含量上升,主体风味增加,茴香脑在酸肉中含量高,是酸肉的主要风味物质之一。Solid-phase microexlraction was used to extract volatile compounds of traditional Xiangxi sour meat and the volatile components of traditional Xiangxi sour meat were analyzed by GC-MS. Totally 43 compounds were detected. The main volatile components contained esters （5 kinds）, aldehyde （3 kinds）, ethers （2 kinds）, alcohols （9 kinds）, hydrocarbons （19 kinds） and other heterocyclic compounds （5 kinds）. The results showed that there were high content of alkanes and olefins in the undercooked sour meat, and alcohols, aldehydes, esters and ethers content was relatively low. Predominant flavor of the sour meat showed sour taste. However, the content of ethers and alcohols increased in the boiled sour meat and the main flavor increased. The percentage of anethole in sour meat was high and it was one of the main flavor components of sour meat.

关 键 词：固相微萃取 传统湘西酸肉 挥发性物质 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]