摘要
采用顶空固相微萃取结合气质联用分析了泡椒凤爪的挥发性香气成分,共检出21种香气成分,其中酚类6种、酸类5种、酯类4种、醛类3种、其他3种。检测到的含量较高的化合物有对丙烯基苯甲醚、乙基麦芽酚、4-乙基-愈创木酚、苯甲醛、4-乙基苯酚,水杨酸甲酯,乙酸,己醛,苯甲酸乙酯。
The volatile compounds of pickled chicken feet were isolated by headspace solid phase microextraction, and then analyzed using GC-MS. A sum of 21 aroma constituents, which include 6 phenols, 5 acids, 4 esters, 3 aldehydes and 3 others, were isolated and identified. The major volatile components were p-propenyl-anisole, 2-ethyl-3-hydroxy-4H-pyran-4-one, 4-ethyl-2-methoxy-phenol, benzaldehyde, 4-ethyl- phenol, benzoic acid, 2-hydroxy-, methyl ester, acetic acid, hexanal and benzoic acid, ethyl ester.
出处
《肉类研究》
2010年第12期59-60,共2页
Meat Research
