中华鳖肌肉和裙边挥发性风味成分分析

采用同时蒸馏萃取法(simultaneous distillation extraction,SDE)提取中华鳖肌肉和裙边中的挥发性风味物质,采用气相色谱质谱联用法(GC-MS)进行分离鉴定。肌肉和裙边中共鉴定出53种化合物,包括含N、S化合物(23种)、酮类(7种)、醛类(6种)、芳香族化合物(5种)、醇类(4种)、酯类(3种)、烷烃类(3种)、酸类(2种)。对比肉类挥发性风味成分的阈值,对中华鳖肌肉风味贡献较大的主要成分为乙酸乙酯、2,3-丁二酮、2,3-戊二酮和3-羟基-2-丁酮。裙边的主要挥发性风味成分为乙酸乙酯、3-甲基-2-丁醇、壬醛、2,4-癸二烯醛和辛醛。

Reseach on Volatile Flavor Compounds of Chinese Trionyx Sinensis Meat and Callipash

Volatile flavor compounds in Chinese Trionyx sinesis meat and calipash were extracted by Sim- ultaneous Distillation Extraction(SDE)and then analyzed by gas chromatography—mass spectrometry(GC—MS).A total of 53 volatile flavor compounds were identified,including 23 nitrogen or sulphur compounds,7 Ketones,6 Aldehydes,5 aromatic compounds,4 Alcohols,3 Esters,3 Hydrocarbons,2 Acids.Based on the threshold values of volatile flavor compounds,the most important compounds contributed to the flavor of Chinese Trionyx sinensis meat were Ethyl Acetate,2,3—Butanedione,2,3—Pentanedione and 3—hydroxy—2—Butanone.The main volatile flavour compounds of Chinese Trionyx sinensis calipash were Ethyl Ace- tate,3—methyl—2—Butanol,Nonanal,2,4—Decadienal and Octanal.