食品科学 ›› 2013, Vol. 34 ›› Issue (4): 186-189.

• 分析检测 • 上一篇    下一篇

固相微萃取-气相色谱-质谱法分析不同口味精武鸭脖的香气成分

唐翠娥,潘思轶,曹婷,任婧楠,范刚   

  1. 华中农业大学
  • 收稿日期:2011-11-01 修回日期:2013-01-08 出版日期:2013-02-25 发布日期:2013-01-29
  • 通讯作者: 范刚 E-mail:fangang@mail.hzau.edu.cn
  • 基金资助:
    湖北省研究与开发计划;中央高校基本科研业务费专项资金资助

Analysis of Aroma Components in Jingwu Duck Neck with Different Flavors Using Solid Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry

  • Received:2011-11-01 Revised:2013-01-08 Online:2013-02-25 Published:2013-01-29
  • Contact: Gang Fan E-mail:fangang@mail.hzau.edu.cn

摘要: 本文采用顶空固相微萃取结合气相色谱-质谱联用(SPME-GC-MS)的方法,对酱香和香辣两种口味精武鸭脖的香气成分进行了分析。结果表明:两种口味鸭脖中共鉴定出香气成分种类分别为16和23种,主要包括萜烯类、醇类及烷烃类等物质。其中芳樟醇、茴香脑、β-蒎烯、D-柠檬烯、γ-萜品烯等为武汉精武鸭脖的主要香气成分。此外,酱香口味和香辣口味精武鸭脖分别具有3和10种独有香气成分。

Abstract: The aroma components in sauce flavor duck neck and spicy flavor duck neck were extracted by solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The results indicated that 16 and 23 aroma components from sauce flavor duck neck and spicy flavor duck neck were indentified respectively, mainly including alcohols, ethers and alkanes. Linalool, 1-methoxy-4-(1-propenyl)-benzene, β-pinene, D-limonene and 1-methyl-4-(1-methylethyl)-1,4-cyclohexadiene were the main aroma components in Jingwu duck neck. In addition, the number of unique aroma components in sauce flavor duck neck and spicy flavor duck neck were 3 and 10 respectively.

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