食品科学 ›› 2013, Vol. 34 ›› Issue (2): 224-226.

• 分析检测 • 上一篇    下一篇

顶空固相微萃取-气质联用分析哈尔滨风干肠中的挥发性风味化合物

宋永,乔娜,温婷婷,平文祥   

  1. 黑龙江大学生命科学学院
  • 收稿日期:2011-09-14 修回日期:2012-11-16 出版日期:2013-01-25 发布日期:2013-01-15
  • 通讯作者: 平文祥 E-mail:pingwenxiang@163.com
  • 基金资助:

    黑龙江大学博士启动基金项目

HS-SPME-GC/MS Analysis of Volatile Flavor Components in Harbin Air-dried Sausage

  • Received:2011-09-14 Revised:2012-11-16 Online:2013-01-25 Published:2013-01-15

摘要:

为了解哈尔滨风干肠这种中式传统肉制品的挥发性风味成分,使用顶空-固相微萃取技术提取了挥发性化合物。之后成功地通过毛细管气相色谱-质量色谱联用对挥发性化合物进行了分离鉴定。在本试验条件下鉴定出28种挥发性风味化合物。包括14种烃,5种醛,4种酯,2种酚,2种醚和1种醇。这些挥发性化合物的生成可能归因于添加的酒、香辛料、脂肪氧化、氨基酸代谢、微生物活动及这些因素之间的相互作用。本试验所检测的哈尔滨风干肠样品中最主要的风味化合物是己酸乙酯,接下来是乙醇、己醛和丁酸乙酯。同时还检测并鉴定出了一些支链醛包括苯甲醛、3-甲基丁醛、2-甲基丁醛。

Abstract:

In order to investigate the volatile flavor components in a Chinese style traditional meat product, Harbin air-dried sausage, headspace (HS) solid phase micro-extraction (SPME) technique was employed to extract volatile flavor components. And then, volatile compounds were successfully separated and identified by capillary gas chromatography-mass spectrometry (GC/MS). A total of 28 volatile compounds were identified in this work, which included 14 hydrocarbons, 5 aldehydes, 4 esters, 2 phenols, 2 ethers and 1 alcohol. The formation of these volatile flavor compounds might be due to the addition of alcohol, spices, lipid oxidation, amino acid catabolism, microbial activities and the interactions among them. In this experiment,the predominant volatile compound in Harbin air-dried sausage samples was ethyl caproate, followed by ethanol, hexanal and ethyl butyrate. Some branched chain aldehydes including benzaldehyde, 3- methylbutanal and 2-methylbutanal were also detected and identified in Harbin air-dried sausage samples.

中图分类号: