| 南京盐水鸭挥发性风味化合物的研究 |
| |
| 引用本文： | 刘源,周光宏,徐幸莲,章建浩.南京盐水鸭挥发性风味化合物的研究[J].食品科学,2006,27(1):166-171. |
| |
| 作者姓名： | 刘源 周光宏 徐幸莲 章建浩 |
| |
| 作者单位： | 南京农业大学,农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095 |
| |
| 基金项目： | 新材料领域项目;江苏省科技攻关项目 |
| |
| 摘 要： | 采用顶空固相微萃取（HS—SPME）和气质联用（GC-MS）分析技术研究了南京盐水鸭的挥发性风味成分，共鉴定出99种风味化合物，包括醛类（23种）、含N、O、S杂环（11种）、酯类（2种）、醇类（10种）、酸类（7种）、烃类（24种）、酮类（8种）、萜类（7种）及其它类化合物（7种），其中在鸭肉中新鉴定出40种挥发性风味成分。所鉴定的化合物主要是脂肪氧化降解产物，醛类物质、含硫含氮化含物以及呋喃类物质可能是构成盐水鸭风味的重要挥发性物质。
|
| 关 键 词： | 盐水鸭 香味 固相微萃取 气质联用 |
| 文章编号： | 1002-6630(2006)01-0166-06 |
| 收稿时间： | 2004-12-03 |
| 修稿时间： | 2004-12-03 |
Study on Volatile Flavor Compounds of Nanjing Water Boiled Salted Duck |
| |
| LIU Yuan,ZHOU Guang-hong,XU Xing-lian,ZHANG Jian-hao.Study on Volatile Flavor Compounds of Nanjing Water Boiled Salted Duck[J].Food Science,2006,27(1):166-171. |
| |
| Authors: | LIU Yuan ZHOU Guang-hong XU Xing-lian ZHANG Jian-hao |
| |
| Affiliation: | Key Opening Laboratory of Agricultural and Animal Products Processing, Agriculture Ministry, Nanjing Agricultural University, Nanjing 210095, China |
| |
| Abstract: | Volatile flavor compounds of traditional Chinese Nanjing water boiled salted duck were analyzed by headspace solid phase microextraction (HS-SPME) combined with GC-MS. Results indicated that total 99 volatile flavor compounds were identified including aldehydes(23 kinds), N-,S-,O- containing compounds(11 kinds), esters(2 kinds), alcohols(10 kinds), acids(7 kinds), hydrocarbons(24 kinds), kentons(8 kinds) and other compounds(7 kinds), whereas forty compounds were firstly identified in duck meat. The major volatiles identified were degradation products of fatty acids. Results showed that the important flavor compounds contributed to water boiled salted duck meat were possibly some aldehydes and N-,S-,O- containing compounds. |
| |
| Keywords: | water boiled salted duck meat volatile flavor compounds SPME GC-MS |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
