| 顶空固相微萃取-气质联用技术分析猪脂控制氧化挥发性成分 |
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| 引用本文： | 徐永霞,陈清婵,赵洪雷,潘思轶.顶空固相微萃取-气质联用技术分析猪脂控制氧化挥发性成分[J].食品工业科技,2010(5). |
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| 作者姓名： | 徐永霞 陈清婵 赵洪雷 潘思轶 |
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| 作者单位： | 华中农业大学食品科技学院,湖北武汉,430070 |
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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对猪脂控制氧化的挥发性成分进行提取,用气相色谱-质谱对挥发性化合物进行分析,结合谱库检索技术和保留指数对化合物进行鉴定,应用峰面积归一化法测定各成分的相对含量,共鉴定出59种挥发性成分,相对总量为69.12%。其中相对含量最高的是(E,E)-2,4-癸二烯醛(39.97%),其次是(E,E)-2,4-庚二烯醛(5.14%),2-十一烯醛(2.80%),3-甲基戊酸(2.11%),(E)-2-庚烯醛(1.53%),2-戊基呋喃(1.38%),(E)-2-辛烯醛(1.33%),己醛(1.15%),壬醛(0.97%)。主要的挥发性成分是羰基化合物(58.54%),它们是参与美拉德反应形成杂环类肉味香气成分的主要前体物质。
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| 关 键 词： | 猪脂 控制氧化 挥发性成分 顶空-固相微萃取 |
Analysis of volatile controlled oxidation components in lard by solid-phase microextraction coupled with gas chromatography-mass spectrometry |
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| XU Yong-xia,CHEN Qing-Chan,ZHAO Hong-lei,PAN Si-yi.Analysis of volatile controlled oxidation components in lard by solid-phase microextraction coupled with gas chromatography-mass spectrometry[J].Science and Technology of Food Industry,2010(5). |
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| Authors: | XU Yong-xia CHEN Qing-Chan ZHAO Hong-lei PAN Si-yi |
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| Affiliation: | XU Yong-xia,CHEN Qing-chan,ZHAO Hong-lei,PAN Si-yi(College of Food Science , Technology,Huazhong Agricultural University,Wuhan 430070,China) |
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| Abstract: | The volatile controlled oxidation components from lard were extracted by solid phase microextraction. The volatile compounds were analyzed by GC-MS and identified by mass spectra and retention indices. There were 59 compounds identified and the percent of the total peak areas was 69.12%. 2,4-Decadienal,(E,E)-is of the highest content 39.97%,followed by 2,4-Heptadienal,(E,E)-5.14%,2-Undecenal 2.80%,Pentanoic acid,3-methyl-2.11%,2-Heptenal,(E)-1.53%,Furan,2-pentyl-1.38%,2-Octenal,(E)-1.33%,Hexanal 1.15%,Nonan... |
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| Keywords: | lard controlled oxidation volatile components HS-SPME |
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