两种方式加工鱼香肉丝的SDE-GC-MS挥发性风味成分对比

doi:10.7506/spkx1002-6630-201514014

食品科学

两种方式加工鱼香肉丝的SDE-GC-MS挥发性风味成分对比

肖阳，张玥琪，郭贝贝，陈海涛*，孙宝国，张玉玉

北京工商大学食品质量与安全北京实验室，北京市食品风味化学重点实验室，北京 100048

出版日期:2015-07-25 发布日期:2015-07-15
通讯作者: 陈海涛
基金资助:
“十二五”国家科技支撑计划项目（2014BAD04B06；2011BAD23B01）

Comparison of Volatile Flavor Compounds in Yu-Shiang Shredded Pork Processed by Two Different Methods by SDE-GC-MS

XIAO Yang, ZHANG Yueqi, GUO Beibei, CHEN Haitao*, SUN Baoguo, ZHANG Yuyu

Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Flavor Chemistry,
Beijing Technology and Business University, Beijing 100048, China

Online:2015-07-25 Published:2015-07-15
Contact: CHEN Haitao

摘要/Abstract

摘要：

采用同时蒸馏萃取法结合气相色谱-质谱联用技术分别对鱼香肉丝市售菜肴和料理包中的挥发性风味成分进行提取与分离。结果共鉴定出136 种成分，市售菜肴鉴定出化合物79 种，料理包鉴定出化合物104 种，两种样品中均检测到的化合物有47 种，两者在酯类及含硫含氮及其他杂环化合物检出上存在较大差异。可能造成风味差异影响的化合物有：β-水芹烯、石竹烯、倍半水芹烯、苯甲酸甲酯、苯甲酸乙酯、桉树脑、2,3,5,6-四甲基吡嗪、二烯丙基三硫醚。

关键词: 鱼香肉丝, 挥发性成分, 同时蒸馏萃取, 气相色谱-质谱联用, 香料与香精

Abstract:

The volatile flavor components in Yu-Shiang shredded pork between fresh dish and instant food were extracted
by simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total
of 136 volatile compounds were identified in Yu-Shiang shredded pork. A total of 79 volatile compounds were identified in
fresh dish, and 104 volatile compounds were identified in instant food, while 47 compounds existed in both samples. The
biggest differences between the two samples were esters and sulfur-containing compounds, nitrogen-containing compounds
and heterocyclic compounds. The following compounds may lead to the different aromas between the two samples:
β-phellandrene, caryophyllene, [S-(R*,S*)]-3-(1,5-dimethyl-4-hexenyl)-6-methylene-cyclohexene, benzoic acid methyl ester,
benzoic acid ethyl ester, eucalyptol, 2,3,5,6-tetramethyl-pyrazine, and di-2-propenyl-trisulfide.

Key words: Yu-Shiang shredded pork, volatile flavor compounds, simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS), perfume and flavor

中图分类号:

TS207.3

肖阳，张玥琪，郭贝贝，陈海涛*，孙宝国，张玉玉. 两种方式加工鱼香肉丝的SDE-GC-MS挥发性风味成分对比[J]. 食品科学, doi: 10.7506/spkx1002-6630-201514014.

XIAO Yang, ZHANG Yueqi, GUO Beibei, CHEN Haitao*, SUN Baoguo, ZHANG Yuyu. Comparison of Volatile Flavor Compounds in Yu-Shiang Shredded Pork Processed by Two Different Methods by SDE-GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514014.

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两种方式加工鱼香肉丝的SDE-GC-MS挥发性风味成分对比

Comparison of Volatile Flavor Compounds in Yu-Shiang Shredded Pork Processed by Two Different Methods by SDE-GC-MS

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