| 关于鸡蛋黄、鸭蛋黄、咸鸡蛋黄、咸鸭蛋黄四种蛋黄风味物质的研究 |
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| 引用本文： | 周芹,李文钊.关于鸡蛋黄、鸭蛋黄、咸鸡蛋黄、咸鸭蛋黄四种蛋黄风味物质的研究[J].中国调味品,2012(6):35-39. |
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| 作者姓名： | 周芹 李文钊 |
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| 作者单位： | 天津科技大学 食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 咸蛋因其鲜嫩可口,营养丰富是一直深受国内外消费者喜欢的传统美食.尤其是咸蛋黄不仅可以直接食用,还被用于添加至月饼等糕点中,提高产品的口感与营养.鸡蛋、鸭蛋经腌制后产生了更多宜人的口感和风味.文章运用顶空微萃取技术与气质联用相结合的方法对鸡蛋黄、鸭蛋黄、咸鸡蛋黄和咸鸭蛋黄四种蛋黄进行了挥发性风味物质的研究.
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| 关 键 词： | 鸡蛋黄 鸭蛋黄 挥发性化合物 顶空固相微萃取 气质联用 |
Volatiles compounds in chicken egg yolk,duck egg yolk,salty chicken egg yolk and salty duck egg yolk |
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| ZHOU Qin
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LI Wen-zhao.Volatiles compounds in chicken egg yolk,duck egg yolk,salty chicken egg yolk and salty duck egg yolk[J].China Condiment,2012(6):35-39. |
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| Authors: | ZHOU Qin LI Wen-zhao |
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| Affiliation: | (College of Food Science and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China) |
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| Abstract: | As a kind of traditional food,salty egg which were rich in nutrition had been favored by domestic and foreign consumers.Salty yolk were not only edible directly but also can add to the moon cake and other cakes,improve the products taste and nutrition.Duck egg yolk(DY) and chicken egg yolk(CY) pickled in salt attained more desirable characteristics and special flavour.Volatile compounds in chicken egg yolk(CY),duck egg yolk(DY),salty chicken egg yolk(SCY) and salty duck egg yolk(SDY)were analyzed by headspace solid-phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC/MS). |
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| Keywords: | egg yolk duck yolk volatile compounds headspace solid-phase microextraction chromatography-mass spectrometry |
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