萝卜炖牛腩挥发性风味成分的分离与鉴定  

Analysis of volatile flavor compounds in carrot stew beef brisket

作　　者：陈海涛[1,2,3] 孙杰[1] 蒲丹丹[2] 孙宝国[1,2,3] 张玉玉[1,2,3] 

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：《化学研究与应用》2016年第7期977-986,共10页Chemical Research and Application

基　　金：“十二五”国家科技支撑计划项目(2014BAD04B06)资助

摘　　要：采用固相微萃取(solid-phase micro extraction,SPME)法和溶剂辅助蒸发(solvent-assisted flavor evaporation,SAFE)法提取萝卜炖牛腩中的挥发性风味成分,利用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术对其挥发性风味成分进行分析。对影响固相微萃取的操作条件萃取头纤维种类、样品量、吸附温度以及萃取时间进行了优化,结果表明当选择65μm PDMS/DVB(粉色)萃取头、样品量为8 g、吸附温度为60℃、萃取时间为40 min时,萃取效果最佳。两种方法共鉴定出98种挥发性成分,包括烃类11种、醛类13种、酮类11种、酸类7种、醇类22种、酯类12种、醚类4种、酚类6种、含硫含氮及其他杂环化合物12种。其中,醛类、醚类和含硫含氮及其他杂环化合物可能对萝卜炖牛腩特征风味的形成有着重要的影响。The volatile flavor components in carrot stew beef brisket were extracted by solid-phase micro extraction(solid-phase microextraction,SPME SPME)or solvent-assisted flavor evaporation(solvent-assisted flavor evaporation,SAFE)and analyzed by gaschromatography-mass spectrometry(gas chromatography-mass spectrometry,GC-MS). SPME experimentalconditions,such as Fibertype,sample weight,adsorption temperature,extraction time were optimized. The best extraction performance was achieved under selecting65 μm PDMS/ DVB(pink),sample weight at 8 g,adsorption temperature at 60 ℃,40 min extraction time time. A total of 98volatile compounds were identified in carrot stew beef brisket,including 11 hydrocarbons,13 aldehydes,11 ketones,7 acids,22 alcohols,12 esters,4 ethers,6 phenols,12 sulfur and other nitrogen-containing compounds or heterocyclic compounds. Aldehydes,ethers,nitrogen-containing compounds and heterocyclic compounds may have an important influence on the formation of carrot stewbeef brisket flavor.

关 键 词：萝卜炖牛腩 挥发性成分 固相微萃取(SPME) 溶剂辅助蒸发(SAFE) 气相色谱-质谱联用(GC-MS) 

分 类 号：O657.7[理学—分析化学]