| 气相色谱-嗅闻技术鉴定清炖猪肉汤中的挥发性香气物质 |
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| 引用本文： | 徐永霞,陈清婵,吴鹏,徐晓云,王可兴,潘思轶. 气相色谱-嗅闻技术鉴定清炖猪肉汤中的挥发性香气物质[J]. 食品科学, 2011, 32(18): 274-277. DOI: 10.7506/spkx1002-6630-201118061 |
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| 作者姓名： | 徐永霞 陈清婵 吴鹏 徐晓云 王可兴 潘思轶 |
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| 作者单位： | 华中农业大学食品科学技术学院 |
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| 基金项目： | 湖北省农业科技创新团队项目(2007620) |
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| 摘 要： | 采用顶空固相微萃取法(HS-SPME)提取清炖猪肉汤的香气成分，并结合气质联用技术(GC-MS)和气相色谱-嗅闻技术(GC-O)进行分析。采用GC-MS分析鉴定得到42种挥发性风味物质，主要包括醛类、酸类、醇类、烃类和呋喃类化合物；通过GC-O分析出19种香气活性成分，根据香气强度的大小，确定己醛、(E,E)-2,4-壬二烯醛、2-十一烯醛、1-辛烯-3-醇、1-辛醇和保留指数值为912的未知化合物为清炖猪肉汤中的关键香味化合物。
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| 关 键 词： | 香味化合物 GC-MS GC-O 清炖肉汤 |
Characterization of Aroma Components in Stewed Pork Broth by GC-O |
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| XU Yong-xia,CHEN Qing-chan,WU Peng,XU Xiao-yun,WANG Ke-xing,PAN Si-yi. Characterization of Aroma Components in Stewed Pork Broth by GC-O[J]. Food Science, 2011, 32(18): 274-277. DOI: 10.7506/spkx1002-6630-201118061 |
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| Authors: | XU Yong-xia CHEN Qing-chan WU Peng XU Xiao-yun WANG Ke-xing PAN Si-yi |
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| Affiliation: | (College of Food Science and Technology, Huazhong Agricultural Unieversity, Wuhan 430070, China) |
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| Abstract: | Headspace solid-phase microextraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O) were used to determine the volatile compounds and aroma compounds in stewed pork broth.A total of 42 volatile compounds including aldehydes,acids,alcohols,hydrocarbons and furans were identified.Meanwhile,19 aroma compounds were identified by GC-O.According to aroma intensity,hexanal,(E,E)-2,4-nonadienal,2-undecenal,1-octen-3-ol,1-octanol and an unknown compound o... |
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| Keywords: | aroma compounds gas chromatography-mass spectrometry(GC-MS) gas chromatography-olfactometry(GC-O) stewed pork broth |
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