同时蒸馏萃取法分析鸭肉挥发性风味

Study on the volatile flavor compounds of duck meat using simultaneous distillation extraction coupled GC-MS

分析鸭肉主体香味成分,采用同时蒸馏萃取方法萃取鸭肉香味成分,然后将萃取液按pH值进行分离,再采用气质联用分析挥发性风味成分并进行感官评定。结果显示:中性组分和碱性组分为鸭肉主体特征香味组分;醛类和酮类构成了鸭肉油脂及鸭肉的特征气味,3-羟基-2-丁酮和乙酸乙酯构成了鸭肉萃取液的焦糖香甜气味,二甲基三硫是构成鸭肉肉香的一种重要成分。

To understand the principal aroma compounds of duck meat, simultaneous distillation extraction （SDE） was used to extract the volatile flavor of duck meat. SDE extract was separated by pH value and then were analyzed by gas chromatography-mass spectrometry （GC-MS）, which found the neutural fraction and the basic fraction could be the important component of duck meat aroma. Aldehydes and ketones were constituted the fatty and characteristic odor of duck meat. 3-Hydroxy-2-butanone and ethyl acetate were made up of the caramel＇s sweety flavor of duck meat extracts. Dimethyl trisulfide probably was a important component of duck meat aroma.