沟帮子熏鸡主体风味成分分析  

Analysis of key odor compounds of Goubangzi smoked chicken

作　　者：刘登勇 吴金城[1] 王继业 戚军 徐幸莲[2] LIU Deng-yong1,2, WU Jin-cheng1,WANG Ji-ye1, QI Jun2 ,XU Xing-lian2(1.College of Food Science and Technology, Bohai University,Jinzhou 121013, China; 2.Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control, National Center of Meat Quality and Safety Control, Nanjing Agricultural University,Nanjing 210095, Chin)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]南京农业大学国家肉品质量安全控制工程技术研究中心,肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《食品工业科技》2018年第7期237-242,共6页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划(2016YFD040150502);现代农业产业技术体系专项资金(CARS-42).

摘　　要：为研究沟帮子熏鸡的主体风味成分。采用固相微萃取结合气质联用仪测定沟帮子熏鸡中挥发性物质,并优化其分析条件,同时借助相对气味活度值确定沟帮子熏鸡主体风味成分。结果表明,最优条件分别为萃取针75μm CAR/PDMS,萃取温度55℃、萃取时间45 min、样品质量4.0 g/20 m L样品瓶;从沟帮子熏鸡样品中共鉴定出72种挥发性物质,分别为烃类26种、醇类7种、醛类8种、酮类3种、酸类7种、酯类5种、酚类5种、醚类4种及其它化合物7种。二甲基二硫醚、己醛、柠檬烯、壬醛、芳樟醇、糠醛、庚醛、2-戊基呋喃这8种为沟帮子熏鸡主体风味成分。The aim of this paper was to explore the key odor compounds in Goubangzi smoked chicken.The volatile compounds were extracted by solid phase microextraction（ SPME ）and detected by gas chromatography mass spectrometry （GC-MS ）.The extraction conditions were optimized.Finally, relative odor activity value （ROAV）was used to analyze key odor compounds in Goubangzi smoked chicken.The results showed that the optimal extraction parameters were determined as follows ：75 μm CAR/ PDMS extraction fiber,4.0 g of sample subjected to extraction at 55℃ for 45 min. Seventy- two compounds including 26 hydrocarbons,7 alcohols,8 aldehydes,3 ketones,7 acids,5 esters,5 phenols,4 ethers and 7 others were identified in smoked chicken.Dimethyl disulfide, hexanal, limonene, nonanal, linalool, furfural, heptanal and 2- pentyl- furan was determined as the key odor compounds of Goubangzi smoked chicken.

关 键 词：熏鸡 固相微萃取 气相色谱-质谱联用 相对气味活度值 

分 类 号：TS207.3[轻工技术与工程—食品科学]