SPME和SDE-GC-MS分析贾永信十香酱牛肉的挥发性风味成分

食品科学 ›› 2012, Vol. 33 ›› Issue (18): 171-176.

SPME和SDE-GC-MS分析贾永信十香酱牛肉的挥发性风味成分

陈海涛，张宁，孙宝国

北京工商大学食品学院，北京市食品风味化学重点实验室

收稿日期:2012-04-09 修回日期:2012-07-30 出版日期:2012-09-25 发布日期:2012-09-07
通讯作者: 陈海涛 E-mail:bjchenhaitao@163.com
基金资助:
“十二五”国家科技支撑计划项目

Analysis of Volatile Compounds in Jiayongxin Spiced Beef by Solid Phase Microextraction or Simultaneous Distillation Extraction Coupled with Gas Chromatography-Mass Spectroscopy

CHEN Hai-Tao, ,Bao-Guo Sun

Received:2012-04-09 Revised:2012-07-30 Online:2012-09-25 Published:2012-09-07
Contact: CHEN Hai-Tao E-mail:bjchenhaitao@163.com

摘要/Abstract

摘要： 采用固相微萃取(SPME)法或同时蒸馏萃取(SDE)法提取贾永信十香酱牛肉的挥发性风味成分，用气相色谱-质谱联用技术对其进行分析。结果显示：共鉴定出78种挥发性风味成分，包括烃类7种、醛类15种、醇类23种、酮类12种、脂肪酸类2种、酯类3种、醚类2种、杂环化合物14种。两种方法不同之处在于，SPME法提取到较多的醇类(38.92%)和杂环化合物(21.40%)，SDE法提取到较多的醇类(42.63%)和醛类(42.61%)。两种方法均检测到的化合物有21种：3-甲基丁醛、己醛、苯甲醛、1-辛烯-3-醇、糠醇、2,3-戊二酮、3-羟基-2-丁酮、茴香脑、2,5-二甲基吡嗪等。

关键词: 贾永信十香酱牛肉, 挥发性成分, 同时蒸馏萃取, 固相微萃取, 气相色谱-质谱联用

Abstract: Volatile flavor components in Jiayongxin spiced beef were extracted by simultaneous distillation extraction (SDE) or solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 78 volatile compounds were identified in Jiayongxin spiced beef, including 7 hydrocarbons, 15 aldehydes, 23 alcohols, 12 ketones, 2 acids, 3 esters, 2 ethers and 14 heterocyclic compounds. Different results were obtained using the different extraction methods. The major compounds in the SPME extract were alcohols (38.92%) and heterocyclic compounds (21.40%), while the major compounds extracted by SDE were alcohols (42.63%) and aldehydes (42.61%). Twenty-one compounds were found in both extracts, including 3-methyl-butanal, hexanal, benzaldehyde, 1-Octen-3-ol, 2-furanmethanol, 2,3-pentanedione, 3-hydroxy-2-butanone, anethole and 2,5-dimethyl-pyrazine.

Key words: Jiayongxin spiced beef, volatile compounds, simultaneous distillation extraction (SDE), solid phase microextraction (SPME), gas chromatography-mass spectroscopy (GC-MS)

中图分类号:

TS207.3

陈海涛，张宁，孙宝国. SPME和SDE-GC-MS分析贾永信十香酱牛肉的挥发性风味成分[J]. 食品科学, 2012, 33(18): 171-176.

CHEN Hai-Tao Bao-Guo Sun. Analysis of Volatile Compounds in Jiayongxin Spiced Beef by Solid Phase Microextraction or Simultaneous Distillation Extraction Coupled with Gas Chromatography-Mass Spectroscopy[J]. FOOD SCIENCE, 2012, 33(18): 171-176.

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