食品科学 ›› 2018, Vol. 39 ›› Issue (8): 123-128.doi: 10.7506/spkx1002-6630-201808020

• 成分分析 • 上一篇    下一篇

OAV和GC-O-MS法分析五香驴肉风味活性物质

谢恬1,王丹1,马明娟1,陈海涛2,*,孙宝国1,张宁1,张玉玉3   

  1. (1.北京食品营养与人类健康高精尖创新中心,北京工商大学,北京 100048;2.食品质量与安全北京实验室,北京工商大学,北京 100048;3.北京市食品风味化学重点实验室,北京工商大学,北京 100048)
  • 出版日期:2018-04-25 发布日期:2018-04-17
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400705);国家自然科学基金青年科学基金项目(31401604)

Identification of Flavor-Active Compounds in Spiced Donkey Meat by Odor Activity Value (OAV) Calculation and Gas Chromatography-Olfactometry-Mass Spectrometry

XIE Tian1, WANG Dan1, MA Mingjuan1, CHEN Haitao2,*, SUN Baoguo1, ZHANG Ning1, ZHANG Yuyu3   

  1. (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; 3. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2018-04-25 Published:2018-04-17

摘要: 采用溶剂辅助风味蒸发法对五香驴肉的挥发性风味物质进行提取,并利用香气活性值(odor activity value,OAV)和气相色谱-嗅闻-质谱(gas chromatography-olfactometry-mass spectrometry,GC-O-MS)联用法确定其风味活性物质。结果表明,共鉴定出48 种挥发性化合物,OAV法和GC-O-MS法分别确定了13 种和21 种风味活性物质。综合2 种方法发现关键性风味物质(OAV大于200或香气强度等于3)包括桉叶油醇、丁香酚、对丙烯基茴香醚、壬醛、2-甲基吡嗪、2,6-二甲基吡嗪、2-乙酰基吡咯、麦芽酚。

关键词: 五香驴肉, 溶剂辅助风味蒸发, 风味活性物质, 气相色谱-嗅闻-质谱法, 香气活性值

Abstract: The volatile compounds in spiced donkey meat were extracted by solvent-assisted flavor evaporation (SAFE) and identified by odor activity value (OAV) calculation and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 48 volatile compounds were identified in spiced donkey meat and 13 and 21 flavor-active compounds were identified by OAV calculation and GC-O-MS, respectively. The combination of two methods suggested that the key flavor-active compounds (OAV > 200 and aroma intensity = 3) included cineole, eugenol, anethole, 1-nonanal, 2-methyl pyrazine, 2,6-dimethyl pyrazine, 2-acetyl pyrrole, and maltol.

Key words: spiced donkey meat, solvent-assisted flavor evaporation, flavor-active compounds, gas chromatography-olfactometry-mass spectrometry, odor activity value

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