盐水鸭香味研究

采用顶空固相微萃取和同时蒸馏萃取2种方法提取了中国传统肉制品盐水鸭的香气成分,并用气质联用进行分析。通过比较质谱以及卡瓦茨保留指数共鉴定出10 1种化合物,包括酯类、醇类、酸类、醛类、烃类、酮类、含N、O、S杂环及其他类化合物。脂肪氧化降解产物可能是构成盐水鸭肉特征风味的重要化合物。固相微萃取方法对低沸点化合物萃取效果较好,而同时蒸馏萃取对高沸点化合物萃取较好。

Study on Aroma of Water Boiled Salted Duck

Aroma compounds of traditional Chinese Nanjing water boiled salted duck were analyzed by headspace solid phase microextraction (HS-SPME), simultaneous distillation extraction (SDE) combined with GC-MS. Results indicated that total 101 volatile flavor compounds were identified including esters, alcohols, acids, aldehydes, hydrocarbons, kentons, N-,S-,O- containing compounds and others. The major volatiles identified were degradation products of fatty acids, which were considered mostly contributing to the typical flavor of duck meat. SPME was ideal for extraction of low boiling compounds while the SDE method was preferable to high boiling point compounds.