天福号酱肘子的香味分析与仿香研究.pdfVIP

348 2010, Vol. 31, No. 20 食品科学 ※分析检测 1 1 1 1 2 1 1 , 李建华 ，孙宝国 ，黄明泉 ，刘玉平 ，齐永秋 ，苗志伟 ，陈海涛 * (1.北京工商大学化学与环境工程学院，北京 100048 ；2.深圳波顿香料有限公司，广东 深圳 518051) 采用顶空固相微萃取法，结合气相 - 质谱联用对天福号酱肘子的挥发性成分进行分析研究。结果表明： 共鉴定出的 30 种挥发性香成分，其中含量较高的有乙酰基吡嗪、甲基环戊烯醇酮、3- 甲硫基丙醇、乙酸、茴香 醛等；天福号酱肘子的香味主要由肉香、酱香、辛香、油脂香和酸香等香韵组成。另外根据分析结果，对其香 味进行仿香研究。 ：天福号酱肘子；香味；顶空固相微萃取；气相色谱 - 质谱法；仿香 Analysis and Simulation of Aroma Composition of Tianfuhao Pork Shoulder 1 1 1 1 2 2 1, LI Jian-hua ，SUN Bao-guo ，HUANG Ming-quan ，LIU Yu-ping ，QI Yong-qiu ，MIAO Zhi-wei ，CHEN Hai-tao * (1. School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China； 2. Shenzhen Boton Flavours Fragrances Co. Ltd., Shenzhen 518051, China) Abstract ：The volatile components in Tianfuhao pork shoulder were analyzed by solid phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). Totally 30 kinds of aroma components were identified in Tianfuhao pork shoulder, including acetylpyrazine, 2-cyclopenten-1-one, 2-hydroxy-3-methyl-1-propanol, 3-(methylthio)-4H- pyran-4-one, 2-ethyl-3-hydroxy-acetic acid, benzaldehyde, and 4-methoxy-tetrahydrothiophen-3-one. On the basis of analysis, the components of meaty aroma, spiced aroma, spicy aroma, fatty and oily aroma and acid aroma were the major contributors to the flavor of Tianfuhao pork shoulder, which will be helpful for designing and simulating the flavor of Tianfuhao pork shoulder. Key words ：Tianfuhao pork shoulder ；flavor ；solid phase micro-extraction (SPME)；gas chromatography-mass spec- trometry (GC-MS)；aroma simulation 中