| 黑香猪肉挥发性风味成分的提取和分析 |
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| 引用本文： | 邹英子,杨俊杰,潘见.黑香猪肉挥发性风味成分的提取和分析[J].食品科技,2012(7):124-127. |
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| 作者姓名： | 邹英子 杨俊杰 潘见 |
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| 作者单位： | 合肥工业大学生物机电工程研究所 |
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| 摘 要： | 黑香猪为传统良种猪,其猪肉肉质和风味较优。采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC/MS)分析黑香猪肉的挥发性风味物质,并对风味物质提取方法进行优化。结果表明:猪肉风味优化提取条件为萃取温度70℃、萃取时间50min、吸附时间3min。在优化条件下,黑香猪猪肉检测出61种挥发性成分,以醛类化合物为主体,相对含量为69.989%,其次分别为醇类(17.131%)、酮类(5.98%)、杂环化合物(2.742%)、碳氢化合物(2.624%)、酯类(1.031%)和其他(0.503%)。
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| 关 键 词： | 黑香猪 挥发性风味成分 顶空固相微萃取 气相色谱-质谱联用(GC/MS) |
Extraction and analysis of volatile compounds of meat from black small-eared pig |
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| ZOU Ying-zi,YANG Jun-jie,PAN Jian.Extraction and analysis of volatile compounds of meat from black small-eared pig[J].Food Science and Technology,2012(7):124-127. |
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| Authors: | ZOU Ying-zi YANG Jun-jie PAN Jian |
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| Affiliation: | *(Hefei University of Technology,Hefei 230069) |
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| Abstract: | Black Small-eared pig is a kind of traditional and fine breed pig,its quality and flavor are high grade.The volatile flavor compounds of black small-eared pig pork was analysed by headspace solidphase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC/MS),and the extraction method of flavor compounds was optimized.The results show that the optimized extraction conditions were extraction temperature 70 ℃,extraction time 50 min,adsorption time 3 min.Under the optimized conditions,61 kinds of volatile components had detected in the black small-eared pig pork,the main flavor compounds of pork are aldehydes,followed by the alcohols(17.131%),ketones(5.98%),heterocyclic compounds(2.742%),hydrocarbons(2.624%),esters(1.031%) and others(0.503%). |
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| Keywords: | black small-eared pig volatile flavor compounds headspace solid-phase microextraction gas chromatography-mass spectrometry |
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