食品科学 ›› 2012, Vol. 33 ›› Issue (20): 212-220.

• 分析检测 • 上一篇    下一篇

同时蒸馏萃取-气相色谱-质谱联用测定皮蛋蛋黄中挥发性风味物质

邓文辉1,2,赵 燕1,2,*,涂勇刚3,李建科1,2,王俊杰1,2,罗序英1,2   

  1. 1.南昌大学  食品科学与技术国家重点实验室 2.南昌大学  生物质转化教育部工程研究中心 3.江西农业大学食品科学与工程学院
  • 收稿日期:2012-06-10 修回日期:2012-09-18 出版日期:2012-10-25 发布日期:2012-11-09
  • 通讯作者: 赵燕 E-mail:zhaoyan@ncu.edu.cn
  • 基金资助:

    国家自然科学基金;江西省教育厅青年科学基金项目;南昌大学食品科学与技术国家重点实验室开放基金项目

Analysis of Volatile Compounds in Preserved Egg Yolk by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

Wen-hui DENG,   

  • Received:2012-06-10 Revised:2012-09-18 Online:2012-10-25 Published:2012-11-09
  • Supported by:

    National Natural Science Foundation of China

摘要: 采用蒸馏萃取提取皮蛋蛋黄与新鲜鸭蛋蛋黄中的挥发性风味物质,优化蒸馏萃取条件,并用气相色谱-质谱联用对其风味物质进行分析鉴定。结果表明:皮蛋蛋黄中鉴定出74种物质,烃类11种(相对含量13.248%),醇类5种(相对含量7.337%),醚1种(相对含量0.499%),醛5种(相对含量3.951%),酮2种(相对含量1.478%),酸10种(相对含量6.604%),酯20种(相对含量36.273%),苯2种(相对含量8.127%),含硫及杂环等物质9种(相对含量16.602%)及硅化物9种(相对含量5.781%);与新鲜鸭蛋黄相比,醇类、苯类、含硫及杂环等物质的含量显著增加,酮类含量显著减少,相同物质仅占30%,说明鸭蛋黄经过腌制后挥发性风味物质发生了极大变化。

关键词: 皮蛋蛋黄, 同时蒸馏萃取, 气质联用, 挥发性风味物质

Abstract: The composition of volatile compounds in preserved duck egg yolk and fresh duck egg yolk was analyzed by simultaneous distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). SDE conditions were optimized. Totally 74 volatile flavor compounds were identified in preserved duck egg yolk, which included 11 hydrocarbons, 5 alcohols, 1 ether, 5 aldehydes, 2 ketones, 10 acids, 20 esters, 2 benzenes, 9 sulfurcontaining or heterocyclic compounds and 9 silicides, accounting for 13.248%, 7.337%, 0.499%, 3.882%, 1.478%, 6.604%, 36.273%, 8.127%, 16.602% and 5.781% of the total amount of volatile compounds, respectively. Compared with fresh duck egg yolk, the contents of alcohols, benzenes, and sulfur-containing or heterocyclic compounds in preserved duck egg yolk revealed a significant increase, but the content of ketones exhibited an obvious reduction. These results indicate that the volatile flavor compounds in preserved egg yolk reveal a significant change during the curing process.

Key words: preserved egg yolk, simultaneous distillation extraction, gas chromatography-mass spectrometry, volatile flavor components

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