摘要
为了研究酶解对鸡肉挥发性风味成分的影响,采用SPME法提取鸡肉及其酶解液中的挥发性风味成分,用气相色谱-质谱联用技术进行分离鉴定。结果显示:鸡肉酶解液共鉴定出63种挥发性风味成分,包括醛类19种、醇类7种、酸类2种、酮类6种、酯类2种、醚类2种、酚类3种、烃类8种、杂环化合物14种。水煮鸡肉的挥发性风味成分共19种,包括醛类11种、醇类3种、酮类1种、酯类1种、烃类2种、杂环化合物1种。两者共同鉴定出的物质有:己醛、辛醛、壬醛、(E)-2-辛烯醛、苯甲醛、苯乙醛、(E,E)-2,4-癸二烯醛、对甲氧基苯甲醛、1-辛烯-3-醇、右旋萜二烯。
To study the effects of enzymatic hydrolysis of chicken volatile flavor components,the volatile flavor components in chicken enzymatic hydrolysate and boiled chicken were extracted by solid-phase micro extraction（SPME）,and identified by gas chromatography-mass spectrometry（GC-MS）.The results show that a total of 63 volatile flavor compounds were identified in chicken enzymatic hydrolysate,including 19 aldehydes,7 alcohols,2 acids,6 ketones,2 esters,2 ethers,3 phenols,8hydrocarbons,and 14 heterocyclic compounds.And 19 volatile flavor compounds were identified in boiled chicken,including 11 aldehydes,3 alcohols,1 ketone,1 ester,2 hydrocarbons,and 1heterocyclic compound.The common identified substances are hexanal,octanal,nonanal,（E）-2-octenal,benzaldehyde,benzeneacetaldehyde,（E,E）-2,4-decadienal,4-methoxy-benzaldehyde,1-octen-3-ol,and D-limonene.
出处
《精细化工》
EI
CAS
CSCD
北大核心
2015年第4期426-433,共8页
Fine Chemicals
基金
“十二五”国家科技支撑计划项目(2014BAD04B06)
云南省科技厅省院省校科技合作项目(2013IB010)
北京市科委项目(Z141100002614011)~~
关键词
鸡肉
酶解液
挥发性风味成分
固相微萃取
气相色谱-质谱联用仪
香料与香精
chicken
enzymatic hydrolysate
volatile flavor compounds
solid phase microextraction
gas chromatography and mass spectrometry
perfumes and essences
