| 顶空固相微萃取气质联用分析泡椒凤爪的香气成分 |
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| 引用本文： | 熊越,王庭,秦刚,鲜瑶.顶空固相微萃取气质联用分析泡椒凤爪的香气成分[J].肉类研究,2010(12):59-60. |
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| 作者姓名： | 熊越 王庭 秦刚 鲜瑶 |
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| 作者单位： | 西南大学食品科学学院,重庆400715 |
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| 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。
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| 关 键 词： | 泡椒凤爪 固相微萃取 气质联用 挥发性成分 |
Determination of Volatile Compounds of Pickled Chicken Feet Using HS-SPME-GC-MS Analysis |
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| XIONG Yue,WANG Ting,QIN Gang,XIAN Yao.Determination of Volatile Compounds of Pickled Chicken Feet Using HS-SPME-GC-MS Analysis[J].Meat Research,2010(12):59-60. |
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| Authors: | XIONG Yue WANG Ting QIN Gang XIAN Yao |
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| Affiliation: | (College of Food Science, Southwest University, Chongqing 400715) |
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| Abstract: | 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. |
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| Keywords: | pickled chicken feet SPME GC-MS volatile compounds |
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