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

Abstract

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

CLC Number:

TS207.3

Wen-hui DENG. Analysis of Volatile Compounds in Preserved Egg Yolk by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2012, 33(20): 212-220.

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