咸蛋黄挥发性成分的顶空固相微萃气质联用分析

摘要：顶空固相微萃取技术是一种新的样品预处理手段，特别适合于微量挥发性成分的富集，方便与色谱仪器联用。通过顶空固相微萃气质联用分析，检测出自制咸鸡蛋黄的挥发性风味成分有43种，以含量的多少依次是醛类、呋喃类、醇类，其中已醛含量为36.5%，2-戊烷基呋喃为11.78%，3-甲基-丁醇7.32%；市售咸鸡蛋蛋黄风味的主要风味成分有11种，依次是酯类、醇类和醛类，其中其中乙酸乙酯为48.82%，乙醇为13.08%，醛类为１６%。腌制方法和时间的不同是导致风味物质不同的最主要原因。而顶空固相微萃技术不适合鲜蛋黄风味物质的检出。

Determination of volatile flavour componets in salt Egg Yolk by Head Space Phase Microextraction coupled to Gas Chromatography-Mass Spectrometry

Abstract Headspace Solid-Phase Microextraction technology is a new means of sample pretreatment, especially suitable for the enrichment of trace amounts of volatile components and convenient for associating with chromatography instruments. This article analyzes volatile flavor compounds of salted egg yolk by Headspace Solid-Phase Microextraction coupled to Gas Chromatography. The detection result shows that homemade salted hen egg yolk are 43 kinds volatile flavor components, The contents order was Aldehyde, Furan, and alcohols , Hexanal was 36.5%, 2- pentyl-furan was 11.78%, 3- methyl - butanol 7.32%; The main volatile flavor components of salted duck egg yolk in market sales are 11 species, The contents order was ester, alcohol and aldehydes, the Ethyl acetate was 48.82%, ethanol was13.08% ,aldehyde is 16%,. Pickling method and time difference is the main cause of flavor compounds in different. .Headspace solid phase micro-extraction technique is not suitable for the detection of the flavor of fresh eggs yellow substance.