漯河地区4种常见咸味香精挥发性成分组分分析  

Analysis of Volatile Components of Four Common Savory Essence in Luohe Area

作　　者：韩磊 岳亚锋[1,2] 贾娟 HAN Lei;YUE Ya-feng;JIA Juan(Luohe Institute of Technology,Henan University of Technology,Luohe 462002,China;Luohe Vocational Technology College,Luohe 462002,China)

机构地区：[1]河南工业大学漯河工学院,河南漯河462002 [2]漯河职业技术学院,河南漯河462002

出　　处：《中国调味品》2024年第3期145-149,168,共6页China Condiment

基　　金：河南省高等学校重点科研项目(22B550013)。

摘　　要：针对漯河地区肉制品和仿肉制品常用的咸味香精“鸿宝牌猪肉味香精”,分别采取同时蒸馏萃取(SDE)法、静态顶空(HS)法和顶空固相微萃取(HS-SPME)法3种提取方法对咸味香精主要挥发性呈香物质进行提取,并结合GC-MS法对其进行了主要挥发性呈香成分分析。其中,SDE法对醛类和酚类化合物的提取效果较好,HS法和HS-SPME法对酮类化合物的提取效果较好,而3种方法对含硫、含氮类化合物的提取效果差异不显著,均表现出较好的提取效果。由于HS法提取更加方便快捷,因此文章建立了针对咸味香精挥发性成分的HS-GC-MS分析方法,并对4种漯河地区常见的咸味香精的挥发性物质进行了组分分析。结果表明,漯河地区常见的咸味香精中酮类、含硫、含氮类物质相对峰面积百分比均较高,这些物质可能是这4种咸味香精中的主要呈香物质。For the savory essence“Hongbao brand pork-flavor essence”commonly used in meat products and imitative meat products in Luohe area,three extraction methods,namely simultaneous distillation extraction(SDE),static headspace(HS)and headspace-solid-phase microextraction(HS-SPME),are adopted respectively to extract the main volatile aroma substances of savory essence,and GC-MS is used to analyze the main volatile aroma components.Among them,SDE method has good extraction effects on aldehydes and phenols.HS and HS-SPME methods have good extraction effects on ketones.There is no significant difference among the three methods for extracting sulfur-containing and nitrogen-containing compounds,and all show good extraction effects.Because it is more convenient and quick to extract by HS method,in this paper,HS-GC-MS analysis method for the volatile components in savory essence is established,and the volatile components in the four common savory essence in Luohe area are analyzed.The results show that ketones,sulfur-containing and nitrogen-containing compounds have relative higher peak area percentage in common savory essence in Luohe area,and these compounds might be the main aroma substances in the four savory essence.

关 键 词：咸味香精 萃取方法 挥发性成分 GC-MS 

分 类 号：TS264.3[轻工技术与工程—发酵工程]