基于HS-SPME-GC-MS和PCA的不同萃取头对鸡肉香精香气成分萃取效果比较  

Comparison of the Extraction Effect of Chicken Flavors by Different Extraction Heads Based on HS-SPME-GC-MS and PCA

作　　者：于亚辉 陈沁雯 李晓婷 方婷[1] YU Ya-hui;CHEN Qin-wen;LI Xiao-ting;FANG Ting(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《食品研究与开发》2021年第1期159-165,共7页Food Research and Development

摘　　要：为提高鸡肉香精香气成分分析的可靠性,比较不同纤维涂层萃取头萃取鸡肉香精香气成分的效果,采用顶空固相微萃取(headspace solid-phase micro-extraction,HS-SPME)结合气相色谱质谱联用仪(gas chromatography-mass spectrometry,GC-MS)检测技术对热反应鸡肉香精中的挥发性风味物质种类和组成进行提取分析,通过灵敏性及主成分分析(principal component analysis,PCA)法比较香气成分数量及含量建立香气品质评价模型,研究不同纤维涂层萃取头(75μm CAR/PDMS、65μm DVB/PDMS、85μm PA、50/30μm DVB/CAR/PDMS)与所萃取挥发性物质间的相关性。结果表明,75μm CAR/PDMS萃取头为萃取鸡肉香精样品挥发性物质的最优萃取头,萃取得到样品中共含有146种挥发性物质,包括醇类24种(16.44%)、醛类16种(10.96%)、吡嗪类12种(8.22%)、呋喃(酮)类13种(8.91%),含硫化合物10种(6.85%)等多种香气物质,检测到2-甲基-3-呋喃硫醇、2-甲基-3-戊烷硫醇、(E,E)-2,4-癸二烯醛、(E,E)-2,4-庚二烯醛及反式-2-壬烯醛等关键肉香味化合物。In order to improve the reliability of the aroma component analysis of chicken flavours and compare the effect of extracted chicken flavour components with different fiber coating extraction heads,headspace solid-phase micro-extraction(HS-SPME)combined with gas chromatography mass spectrometry was used.Gas chromatography-mass spectrometry(GC-MS)detection technology was used to extract and analyze the types and composition of volatile flavor substances in thermally-reactive chicken flavors.The optimal extraction head was selected.In this paper,the sensitivity and principal component analysis(PCA)methods were used to compare the amount and content of aroma components to establish an aroma quality evaluation model.The correlations between different fiber coating extraction heads(75μm CAR/PDMS,65μm DVB/PDMS,85μm PA,50/30μm DVB/CAR/PDMS)and the extracted volatile substances were studied.The results showed that the 75μm CAR/PDMS extraction head was the optimal extraction head for extracted volatile substances from chicken flavor samples.The extracted sample contained a total of 146 volatile substances,including 24 alcohols(16.44%)and 16 aldehydes(10.96%),12 kinds of pyrazines(8.22%),13 kinds of furans(ketones)(8.91%),10 kinds of sulfur compounds(6.85%)and other aroma substances,2-methyl-3-furanthiol,2-methyl-3-pentanethiol,(E,E)-2,4-decadienal,(E,E)-2,4-heptadienal and trans-2-nonenal scented compounds were detected.

关 键 词：鸡肉香精 不同萃取头 顶空固相微萃取 气相色谱质谱联用 主成分分析法 

分 类 号：O657[理学—分析化学] TS264.3[理学—化学]