传统手工与方便包装羊肉泡馍挥发性风味成分的对比探究  

Comparison analysis of volatile flavor constituents in lamb stew of bread between traditional cooking and flexible packaging

作　　者：王丹[1] 孙杰[2] 郑子薇[1] 李鹏宇[1] 陈海涛[2] 孙宝国[1] 张玉玉[3] 

机构地区：[1]北京食品营养与人类健康高精尖创新中心北京工商大学,北京100048 [2]北京市食品风味化学重点实验室北京工商大学,北京100048 [3]食品质量与安全北京实验室北京工商大学,北京100048

出　　处：《食品工业科技》2016年第23期277-285,290,共10页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划(2016YFD0400705);“十二五”国家科技支撑计划项目(2014BAD04B06)

摘　　要：采用同时蒸馏萃取法结合气相色谱-嗅闻-质谱技术对传统手工羊肉泡馍和方便包装羊肉泡馍中萃取液特征组分进行对比分析,结果共鉴定出138种化合物,其中传统手工羊肉泡馍中共鉴定出83种,方便包装羊肉泡馍中共鉴定出78种;两者共有物质23种。经气相色谱-嗅闻-质谱确定传统手工羊肉泡馍的关键性气味成分为:反式-2-癸烯醛、2-十一烯醛、反,反-2,4-癸二烯醛;方便包装羊肉泡馍的关键性气味成分为:1-辛烯-3-醇、反式肉桂醛、反-2-辛烯醛、4-异丙基苯甲醇,是造成两种样品香气类型具有明显的差异的原因。The volatile flavor components in lamb stew of bread traditional cooking and that of flexible packaging were analyzed and compared by simultaneous distillation and extraction（SDE）combine with gas chromatography -olfactometry-mass spectrometry （GC-O-MS） .The results showed that 138 volatile compounds were identified in lamb stew of bread.Among these compounds, total of 83 volatile compounds were only identified in traditional cooking while 78 volatile compounds were only identified in flexible Packaging.Besides,23 compounds existed in both the two samples.The key aroma compounds were evaluated in traditional cooking product by GC-O-MS, including （ E）- 2- Decenal, 2- Undecenal, （ E, E） -2,4- Decadienal, while the key aroma compounds in flexible packaging product, including 1- Octen-3-ol, （E） -Cinnamaldehyde, （ E ） -2-Octena1,4-Isopropylbenzyl alcohol, this was the reasons of the obvious difference between the two types of samples.

关 键 词：传统手工羊肉泡馍 方便包装羊肉泡馍 挥发性成分.同时蒸馏萃取 气相色谱-嗅闻-质谱联用 

分 类 号：TS207.3[轻工技术与工程—食品科学]