食品科学 ›› 2009, Vol. 30 ›› Issue (24 ): 56-61.doi: 10.7506/spkx1002-6630-200924009

• 工艺技术 • 上一篇    下一篇

麻辣酱鸭加工工艺优化及挥发性风味物质检测

王 武,沈君臣,沈泽娟,査甫本,陈从贵   

  1. 合肥工业大学生物与食品工程学院
  • 收稿日期:2009-08-10 出版日期:2009-12-15 发布日期:2010-12-29
  • 通讯作者: 王 武, E-mail:ww68@163.com
  • 基金资助:

    安徽省重大科技攻关项目(08010301080)

Optimal Processing and Volatile Flavor of Sauce Duck with Cayenne Pepper

WANG Wu,SHEN Jun-chen,SHEN Ze-juan,ZHA Fu-ben,CHEN Cong-gui   

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
  • Received:2009-08-10 Online:2009-12-15 Published:2010-12-29
  • Contact: WANG Wu, E-mail:ww68@163.com

摘要:

以鸭腿为原料,研究麻辣酱鸭的加工工艺,并采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)技术检测分析酱鸭中挥发性风味物质的组成。结果表明:麻辣酱鸭的较优工艺条件是采用干腌法,腌制食盐添加量2.0%,调味料中辣椒添加量2.5%、花椒添加量1.5%,煮制时间60min,经此工艺制作的酱鸭制品具有较好的感官品质,从麻辣酱鸭中共检测出包括醛类、酮类、醇类、含硫化合物、萜类以及杂环化合物等挥发性风味成分85 种。

关键词: 麻辣酱鸭, 加工工艺, 挥发性风味物质, 顶空固相微萃取(HS-SPME), 气质联用(GC-MS)

Abstract:

In this paper, the optimal processing of sauce duck with cayenne pepper was investigated and volatile compounds in sauce duck leg were determined through headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Results indicated that the optimal processing of sauce duck with cayenne pepper was 2% salt (m/m) by dry-salting method for 12 h, and 1.5% Zanthoxylum bungeanum (m/m) and 2.5% chili (m/m) by cooking for 60 min. Totally 85 volatile flavor compounds including aldehydes, ketones, terpenes, sulphur and heterocyclic compounds were identified in sauce duck.

Key words: sauce duck with cayenne pepper, processing technology, volatile flavor, HS-SPME, GC-MS

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