固相微萃取结合嗅觉检测法鉴定广式腊肠活性风味物质

doi:10.7506/spkx1002-6300-201008043

食品科学 ›› 2010, Vol. 31 ›› Issue (8): 194-198.doi: 10.7506/spkx1002-6300-201008043

固相微萃取结合嗅觉检测法鉴定广式腊肠活性风味物质

龙卓珊^{1 , 2}，徐玉娟²，潘思轶¹，杨万根^{2 ,*} ，肖更生²，唐道邦²

1.华中农业大学食品科学技术学院 2.广东省农业科学院农业生物技术研究所

收稿日期:2009-07-13 修回日期:2009-11-20 出版日期:2010-04-15 发布日期:2010-12-29
通讯作者: 杨万根 E-mail:yangwangen08@163.com
基金资助:
广州市重点科技项目(2007Z1-E6011)；广东省科技计划项目(2008B080203006)

Solid-phase Microextraction Followed by Gas Chromatography-olfactometry for Identification of Volatile Flavor Compounds in Cantonese-style Sausage

LONG Zhuo-shan1,2，XU Yu-juan2，PAN Si-yi1，YANG Wan-gen2,*，XIAO Geng-sheng2，TANG Dao-bang2

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. Agricultural Biotechnology Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China

Received:2009-07-13 Revised:2009-11-20 Online:2010-04-15 Published:2010-12-29
Contact: YANG Wan-gen2 E-mail:yangwangen08@163.com

摘要/Abstract

摘要：

比较4 种不同类型萃取纤维头的萃取效果，优化萃取温度和时间等条件，采用顶空固相微萃取法提取广式腊肠中的挥发性成分，利用气相色谱- 嗅闻(GC-O)技术对其进行感官嗅闻评价。经过对3 种代表性品牌的广式腊肠的GC-O 评价，从30 多种挥发性成分中鉴别出13 种风味活性化合物(4 种醛、8 种酯和1 种酮)。这些风味化合物对广式腊肠整体风味贡献很大，是广式腊肠的重要特征风味物质。

关键词: 广式腊肠, 顶空固相微萃取, 气相色谱-嗅闻技术, 风味活性化合物

Abstract:

Head-space solid-phase microextraction (HS-SPME) was used for the gas chromatography-olfactometric identification of volatile flavor compounds in Cantonese-style sausage. Four types of extraction fibers were compared for the difference in the sum of kinds of aldehydes and ketones, alcohols, esters and heterocyclic compounds and hydrocarbons in extract from one commercial brand of Cantonese-style sausage. The largest sum of kinds of the above compounds was detected in the sausage extract obtained using the DVB/CAR/PDMS (50/30μm) fiber and the fiber was consequently chosen to conduct the following investigations. Besides, the optimal extraction temperature and time were explored. Totally 13 volatile compounds including 4 aldehydes, 8 esters and 1 ketone greatly contributing to the characteristic flavor of Cantonese-style sausage were identified in the above commercial brand of Cantonese-style sausage and other two representative brands.

Key words: Chinese Cantonese sausage, head space solid-phase microextraction (HS-SPME), gas chromatographyolfactometry (GC-O), volatile flavor compounds

中图分类号:

TS251.6

龙卓珊1,2，徐玉娟2，潘思轶1，杨万根2,*,肖更生2，唐道邦2. 固相微萃取结合嗅觉检测法鉴定广式腊肠活性风味物质[J]. 食品科学, 2010, 31(8): 194-198.

LONG Zhuo-shan1,2，XU Yu-juan2，PAN Si-yi1，YANG Wan-gen2,*，XIAO Geng-sheng2，TANG Dao-bang2. Solid-phase Microextraction Followed by Gas Chromatography-olfactometry for Identification of Volatile Flavor Compounds in Cantonese-style Sausage[J]. FOOD SCIENCE, 2010, 31(8): 194-198.

[1]	刘盼盼，郑鹏程，龚自明，常泽睿，苏方俊，黄波，冯琳，高士伟，郑琳. 橘红茶香气特征及风味成分分析[J]. 食品科学, 2021, 42(8): 198-205.
[2]	王贺，赵玉红，杨凯. HS-SPME-GC-MS结合电子鼻对10 个品系红松籽油挥发性物质分析比较[J]. 食品科学, 2021, 42(18): 178-184.
[3]	依胜男，芦晶，逄晓阳，郝莉雨，张书文，吕加平. 热处理对牛乳美拉德反应程度及挥发性成分的影响[J]. 食品科学, 2021, 42(14): 9-15.
[4]	王华杰，滑金杰，余勤艳，江用文，王近近，杨艳芹，邓余良，袁海波. 基于IRAE-HS-SPME/GC-MS分析杀青方式对绿茶栗香形成的影响[J]. 食品科学, 2021, 42(14): 209-217.
[5]	张倩，朱婷婷，黄明泉，魏金旺，吴继红，霍嘉颖. 白酒中两种萜烯类化合物的细胞内抗氧化活性[J]. 食品科学, 2020, 41(9): 66-73.
[6]	张婷，倪辉，伍菱，胡阳，邬应龙，黄高凌，李利君. 康砖茶叶风味特征及挥发性成分分析[J]. 食品科学, 2020, 41(6): 215-221.
[7]	郑开迪，梁杉，张敏，朱永，李欣萍. 添加马铃薯全粉对面条挥发性风味化合物的影响[J]. 食品科学, 2020, 41(6): 239-245.
[8]	汪冬冬，唐垚，陈功，李恒，明建英，蔡地烽，王勇，伍亚龙，张其圣. 不同发酵方式盐渍萝卜挥发性成分动态分析[J]. 食品科学, 2020, 41(6): 146-154.
[9]	朱晓凤，刘政权，宛晓春，陶勐，肖志鹏，程淑华. SDE和HS-SPME结合GC-MS分析霍山黄大茶香气成分的比较[J]. 食品科学, 2020, 41(4): 214-221.
[10]	张鹏云，管维，李蓉，龙春霞，卢俊文，林淑绵，张峰. 顶空-固相微萃取法与水蒸气蒸馏法提取山银花挥发性组分的比较[J]. 食品科学, 2020, 41(4): 178-184.
[11]	李俊杰，徐元昊，陈梦娟，邓高文，吴凯，蒋立文. 手筑茯砖茶加工过程中挥发性组分变化分析[J]. 食品科学, 2020, 41(24): 144-154.
[12]	周慧敏，赵冰，吴倩蓉，李素，潘晓倩，朱宁，乔晓玲，王守伟，刘博文，张顺亮. 黑白胡椒腊肠贮藏期中气味活性物质演变及异味分析[J]. 食品科学, 2020, 41(24): 162-171.
[13]	贾潜，程超，田成，李伟，周志，莫开菊，汪兴平. 不同处理对糟姜风味成分的影响及风味保真比较[J]. 食品科学, 2020, 41(24): 172-178.
[14]	王桃红，张少博，张会敏，赵光跃，李学民，魏玉海，崔宗岩. 荞麦蜜中挥发性成分测定及其与成熟度的相关性分析[J]. 食品科学, 2020, 41(22): 222-230.
[15]	陈丽丽，白春清，袁美兰，江勇，赵利. 全二维气相色谱-质谱法对鱼露发酵过程中挥发性风味成分分析[J]. 食品科学, 2020, 41(22): 238-244.

固相微萃取结合嗅觉检测法鉴定广式腊肠活性风味物质

Solid-phase Microextraction Followed by Gas Chromatography-olfactometry for Identification of Volatile Flavor Compounds in Cantonese-style Sausage

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价