摘要
采用固相微萃取和气相色谱-质谱联用法,分析测定了不同日龄和部位卤鹅肉的挥发性成分,并对其进行了比较分析。分析测定结果表明:70日龄、80日龄和90日龄卤鹅腿肉和胸肉检出的共同物质有30种,主体香气成分是己醛、2,3-辛二酮、顺-十八碳烯酸、壬醛、9,12-十八碳二烯酸、9,12,15-十八碳三烯酸、辛醛、硬脂酸、n-十六酸、肉豆蔻醛、顺-9-十六烯醛。
The solid phase micro- extraction and gas chromatography mass spectrometry were a- dopted, and volatile components in different day old and sites of stewed goose meat was analysed and de- termined, and they were conducted to comparative analysis. The analysis and determination results showed that 30 kinds of common substances were detected in the stewed goose leg meat and breast meat in 70 day old, 80 day old and 90 day old. The main aroma components were cis - octadecenic acid, nonanal, 9,12 - octadecadienoic acid, 9,12,15 - hyde, stearic acid, n- hexadecanoic acid, myristic aldehyde and cis- 9 - hexanal, 2,3 - octadione, calendic acid, octyl alde- hexadecenM.
作者
汪学荣
邹朝文
章杰
邹杰
谢爱英
WANG Xuerong;ZOU Chaowen;ZHANG Jie;ZOU Jie;XIE Aiying
出处
《肉类工业》
2018年第7期41-47,共7页
Meat Industry
基金
重庆市荣昌区科委资助
关键词
卤鹅
挥发性成分
固相微萃取
气质联用
stewed goose
volatile components
solid phase micro -extraction
gas chromatogra-phy mass spectrometry
