鸭脂氧化及其挥发性香气成分气相色谱-质谱分析

doi:10.7506/spkx1002-6630-201402039

食品科学 ›› 2014, Vol. 35 ›› Issue (2): 205-208.doi: 10.7506/spkx1002-6630-201402039

鸭脂氧化及其挥发性香气成分气相色谱-质谱分析

王淑慧1，潘道东1,2,*，曹锦轩1，曾小群1，李桦2

1.宁波大学海洋学院食品科学系，浙江宁波 315211；2.南京师范大学食品科学与营养系，江苏南京 210097

收稿日期:2012-12-23 修回日期:2013-12-08 出版日期:2014-01-25 发布日期:2014-02-19
通讯作者: 潘道东 E-mail:daodongpan@163.com
基金资助:
国家水禽产业技术体系基金项目（CARS-43-17）；浙江省重大科技攻关项目（2012C22058）；
国家农业科技成果转化资金项目（2013GB2C200191）；宁波市农村科技创新创业基金项目（2013C910017）

Optimization of Conditions for Controlled Oxidation of Duck Fat and Gas Chromatography-Mass Spectrometry Analysis of Volatile Aroma Components

WANG Shu-hui1, PAN Dao-dong1,2,*, CAO Jin-xuan1, ZENG Xiao-qun1, LI Hua2

1. Department of Food Science, School of Marine Science, Ningbo University, Ningbo 315211, China;
2. Department of Food Science and Nutrition, Nanjing Normal University, Nanjing 210097, China

Received:2012-12-23 Revised:2013-12-08 Online:2014-01-25 Published:2014-02-19
Contact: PAN Dao-Dong E-mail:daodongpan@163.com

摘要/Abstract

摘要：

以过氧化值、p-茴香胺值、酸值表示鸭脂的氧化状态，通过单因素试验和感官鉴定研究氧化温度和时间对鸭脂氧化的影响，确定以制备鸭肉香精前体物为目标的鸭脂氧化条件为氧化温度120 ℃、时间4 h。在此条件下，鸭脂的过氧化值为22.30 meq/kg，p-茴香胺值为7.04，酸值为0.93 mg KOH/g，具有强烈的脂肪香气以及轻微的油炸气息。通过固相微萃取-气相色谱-质谱分析氧化前后鸭脂的挥发性香气成分，氧化后鸭脂共检测出32 种化合物，与氧化前相比，种类及含量均有所增加，其中醛类物质11 种，含量为42.29%，其中己醛含量高达29.40%。另外还检测出烃类、呋喃、醇类、羧酸类等多种呈香化合物，为后期以氧化鸭脂为原料进行Maillard反应制备鸭肉香精的技术开发提供参考。

关键词: 鸭脂, 氧化, 挥发性香气成分, 固相微萃取-气相色谱-质谱

Abstract:

By means of single-factor experiments and sensory evaluation, main factors affecting the peroxide value (POV),
p-anisidine value (p-AV) and acid value (AV) of oxidized duck fat, including oxidation temperature and duration, were
investigated. The optimal controlled oxidation conditions of duck fat were determined as 120 ℃ and 4 h. Under these
conditions, the POV of oxidized duck fat was 22.30 meq/kg, p-AV 7.04 and AV 0.93 mg KOH/g. It had a strong fatty aroma
and a slight smell of frying fat. In total 32 volatile aroma components were detected in oxidized duck fat by solid phase
micro-extraction and gas chromatography-mass spectrometry (SPME-GC-MS), including 11 aldehydes (together accounting
for 42.29% of the total amount of volatile compounds) with hexanal accounting for up to 29.40%. Compared with fresh
duck fat, oxidized duck fat contained increased kinds and amounts of volatile compounds. In addition, many other aroma
components were also detected, including hydrocarbons, furans, alcohols and carboxylic acids. These results will provide
references for the preparation of duck meat flavoring by Maillard reaction from oxidized duck fat.

Key words: duck fat, oxidation, volatile aroma component, solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS)

中图分类号:

TS209

王淑慧1，潘道东1,2,*，曹锦轩1，曾小群1，李桦2. 鸭脂氧化及其挥发性香气成分气相色谱-质谱分析[J]. 食品科学, 2014, 35(2): 205-208.

WANG Shu-hui1, PAN Dao-dong1,2,*, CAO Jin-xuan1, ZENG Xiao-qun1, LI Hua2. Optimization of Conditions for Controlled Oxidation of Duck Fat and Gas Chromatography-Mass Spectrometry Analysis of Volatile Aroma Components[J]. FOOD SCIENCE, 2014, 35(2): 205-208.

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鸭脂氧化及其挥发性香气成分气相色谱-质谱分析

Optimization of Conditions for Controlled Oxidation of Duck Fat and Gas Chromatography-Mass Spectrometry Analysis of Volatile Aroma Components

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