广式烧鸭不同加工阶段挥发性风味成分研究  

Study on Volatile Flavor Components of Cantonese Roast Duck in Different Processing Stages

作　　者：蒋平香 戴欣玮[2] 王勤志[2] 滕建文[2] 夏宁[2] 韦保耀[2] JIANG Ping-xiang;DAI Xin-wei;WANG Qin-zhi;TENG Jian-wen;XIA Ning;WEI Bao-yao(Guilin Food and Drug Inspection Institute,Guilin 541002,China;Institute of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]桂林市食品药品检验所,广西桂林541002 [2]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品工业科技》2020年第11期37-45,50,共10页Science and Technology of Food Industry

基　　金：广西科学研究与技术开发计划项目(桂科攻1222015-1)。

摘　　要：为研究不同加工阶段对广式烧鸭风味成分的影响,采用HS-SPME-GC-MS技术对烧鸭的生料段、烤制Ⅰ段、Ⅱ段和Ⅲ段的挥发性成分进行分析。结果表明,广式烧鸭共检测出95种挥发性风味成分,主要为烃类、醇类、醛类、含硫含氮杂环类、酮类、醚类、脂类和酸类。随着烤制的进行,烧鸭的挥发物种类从生料段55种增加至Ⅲ段69种;挥发物含量从生料段的21.51μg·g^-1增加至Ⅲ段的79.75μg·g^-1。对已检出的挥发性成分进行气味活性值分析得出,随着烤制的进行,活性化合物的种类从生料段的16种增加至Ⅲ段的30种,同时烃类、醇类、醛类、酮类、含氮含硫化合物、酯类以及呋喃类化合物的OAV值均呈增加趋势,且在Ⅲ段达最大值,其OAV总值也是生料段的24.48倍。由主成分分析可知,烧鸭的生料段和Ⅰ段的风味较为接近,Ⅱ段和Ⅲ段风味各不相同,其中(E,E)-2,4-壬二烯醛、己醛、戊醛、(E)-2-己烯醛、1-辛烯-3-酮、辛醛、(E)-2-辛烯-1-醇是广式烧鸭Ⅱ段的特征性风味活性组分;1-庚醇、1-辛烯-3-醇、苯甲醛、庚醛、2-甲基吡嗪、1-辛醇、2,3-辛二酮、2-戊基呋喃、对二甲苯是广式烧鸭Ⅲ段的特征性风味活性组分。In order to study the effects of different processing stages on the flavor components of Cantonese roast duck,HS-SPME-GC-MS technique was used to analyze the volatile components of roast duck raw section,roastingⅠ,ⅡandⅢ.The results showed that 95 volatile flavor components were detected,including hydrocarbons,alcohols,aldehydes,sulfur/nitrogen-containing and heterocyclic compounds,ketones,ethers,lipids and acids.With the roasting process,the volatile species increased from 55 in the raw section to 69 in sectionⅢ;The volatile content increased from 21.51μg·g^-1 in the raw section to SectionⅢof 79.75μg·g^-1.Analysis of the odor activity values of the detected volatile components revealed that the species of active compounds were increasing from 16 in the raw section to 30 in theⅢsection.At the same time,the OAV values of hydrocarbons,alcohols,aldehydes,ketones,sulfur/nitrogen-containing compounds,esters and furan compounds increased,and the value of theⅢsegment was the maximum.The total value of OAV in SectionⅢwas 24.48 times the OAV value of the raw meal.According to the principal component analysis,the flavor of the raw section of the roast duck was close to theⅠsection,and the flavor of theⅡandⅢsection was different.(E,E)-2,4-decadienal,hexanal,valeraldehyde,(E)-2-hexenal,1-octene-3-one,octanal,(E)-2-octene-1-alcohol were the characteristic flavor active component of theⅡsegment of Cantonese roast duck;1-heptanol,1-octene-3-ol,benzaldehyde,heptaldehyde,2-methylpyrazine,1-octanol,2,3-octanedione,2-pentylfuran,p-xylene were the characteristic flavor active component of theⅢsegment of Cantonese roast duck.

关 键 词：广式烧鸭 气味活性值 主成分分析 挥发性风味物质 加工阶段 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]