| SDE 联合GC-MS 与GC-O 分析鹅肥肝挥发性风味物质 |
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| 引用本文： | 谢章斌,范亚苇,邓泽元,刘蓉,李静,胡蒋宁,杜金平.SDE 联合GC-MS 与GC-O 分析鹅肥肝挥发性风味物质[J].食品科学,2011,32(24):220-223. |
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| 作者姓名： | 谢章斌 范亚苇 邓泽元 刘蓉 李静 胡蒋宁 杜金平 |
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| 作者单位： | 1.南昌大学食品科学与技术国家重点实验室
2.湖北省农业科学院 |
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| 基金项目： | 国家水禽产业技术体系项目(nycytx-45) |
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| 摘 要： | 采用同时蒸馏萃取法(simultaneous distillation extraction，SDE)提取鹅肥肝的挥发性风味物质，结合气质联用技术(gas chromatography-mass spectrometry，GC-MS)和气相色谱-嗅闻技术(gas chromatography-olfactometry，GC-O)对其挥发性风味物质和主体风味物质进行分析。鉴定出41种风味成分，其中烃类8种、醇类4种、酚类2种、醛类7种、酮类5种、酸类1种、酯类7种、其他7种，3种未鉴定出。同时6种物质对鹅肥肝的风味有较大贡献，分别是己醛、2-乙基环己醇、壬醛、6,10,14-三甲基-2-十五烷酮、十四烷醛和邻苯二甲酸二正辛酯。
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| 关 键 词： | 鹅肥肝 同时蒸馏萃取 气质联用 气相色谱-嗅闻 挥发性风味物质 |
Analysis of Volatile Compounds in Foie Gras by SDE,GC-MS and GC-O |
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| XIE Zhang-bin,FAN Ya-wei,DENG Ze-yuan,LIU Rong,LI Jing,HU Jiang-ning,DU Jin-ping.Analysis of Volatile Compounds in Foie Gras by SDE,GC-MS and GC-O[J].Food Science,2011,32(24):220-223. |
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| Authors: | XIE Zhang-bin FAN Ya-wei DENG Ze-yuan LIU Rong LI Jing HU Jiang-ning DU Jin-ping |
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| Affiliation: | (1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
2. Hubei Academy of Agricultural Sciences, Wuhan 430064, China) |
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| Abstract: | The volatile compounds in foie gras was extracted by simultaneous distillation extraction(SDE) and analyzed by gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O).Totally 41 volatile flavor compounds were identified including 8 hydrocarbons,4 alcohols,2 phenols 7 aldehydes,5 ketones,1 acids,7 ester,7 other compounds and 3 unknown compounds.Among these compounds,hexanal,2-ethylcyclohexanol,nonanal,2-pentadecanone,6,10,14-trimethyl-tetradecanal,di-n-octyl phthalate made a gre... |
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| Keywords: | foie gras simultaneous distillation extraction(SED) gas chromatography-mass spectrometry(GC-MS) gas chromatography-olfactometry(GC-O) volatile flavor constituents |
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