10种市售鸡肉香精的挥发性风味化合物分析.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.9 10种市售鸡肉香精的挥发性风味化合物分析 赵谋明，蔡宇，曹永，冯云子 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：为了研究市售鸡肉香精的香气组成，本文通过顶空- 固相微萃取（HS-SPME ）与气相色谱-质谱联用（GC-MS ）分析 10 种商业样品，共检出挥发性化合物 131 种。其中，萜类、醛类和含硫化合物检出种类最多，分别有 25、28 和 29 种，另外，检出化合 物还包括酯、呋喃（酮）、酮、吡嗪、酚、醇、酸类等。不同香精其香气组成差异较大，以香气组成最复杂的香精为代表，首次通过 气相色谱-嗅闻检测技术（GC-O ）剖析鸡肉香精的香气组成，共检出香气活性化合物30 种。其中代表性香气活性物质及其主要香型 分类如下：主体肉香（甲基(2- 甲基-3-呋喃基)二硫醚、甲基糠基二硫醚）、特征脂肪香（(E,E)-2,4-庚二烯醛、(E,E)-2,4-壬二烯醛）、葱 蒜香（二甲基三硫、二烯丙基二硫醚）、辛香（4- 甲氧基苯甲醛、4- 乙基愈创木酚）、烘烤香（3- 甲硫基丙醛）、甜香（2,4-二氢-2,5-二 甲基-3(2H)-呋喃酮、4-羟基-2,5-二甲基-3(2H)-呋喃酮）、酸香（乙酸）和奶香（2,3-丁二酮）。 关键词：鸡肉香精；顶空- 固相微萃取；气相色谱-质谱联用；气相色谱-嗅闻检测技术；风味活性化合物 文章篇号：1673-9078(2016)9-275-286 DOI: 10.13982/j.mfst.1673-9078.2016.9.040 Analysis of Volatile Flavor Compounds in Ten Commercial Chicken Flavors ZHAO Mou-ming, CAI Yu, CAO Yong, FENG Yun-zi (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: In order to study the aroma compositions of commercial chicken flavors, headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze ten commercial products. A total of 131 compounds were identified with various types of the same compound, such as sulfur-containing compounds (29), terpenes (28), and aldehydes (25), followed by esters, furan(one)s, ketones, pyrazines, phenols, acids, and alcohols. Significant differences in the aroma composition were observed among these different chicken flavors. The flavor with the most complex aroma composition was used as the representative sample to study the aroma profiles of chicken flavor using gas chromatography-olf