乐山甜皮鸭挥发性风味物质分析

Analysis of Volatile Flavor Substances of Leshan Sweet Skin Duck

采用固相微萃取-气相色谱-质谱联用法,结合保留指数定性,对乐山甜皮鸭和水煮鸭不同部位肉(鸭腿肉和鸭胸肉)挥发性成分进行鉴定,分析乐山甜皮鸭挥发性风味物质特点。结果表明:乐山甜皮鸭中共鉴定出挥发性成分50种,其中鸭腿肉中鉴定出44种,鸭胸肉中鉴定出43种,共同成分37种;乐山甜皮鸭鸭腿肉中的挥发性成分主要以烯烃类(41.94%)为主,其次为醛类(30.84%)和醇类(12.95%);乐山甜皮鸭鸭胸肉中的挥发性成分以醛类(66.10%)为主,其次为酮类(19.08%)和烯烃类(8.35%),说明挥发性成分组成及含量差异影响乐山甜皮鸭鸭腿肉和鸭胸肉的风味;与水煮鸭相比,仅在乐山甜皮鸭鸭腿肉中鉴定出的挥发性成分有16种,相对含量为38.91%;仅在乐山甜皮鸭鸭胸肉中鉴定出的挥发性成分有12种,相对含量仅为3.75%,这些增加的挥发性成分赋予乐山甜皮鸭特色风味,且对鸭腿肉风味的贡献大于鸭胸肉。

The volatile components of Leshan sweet skin duck and boiled duck(leg and breast meat)were identified by solid-phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS)based on their retention indices(RI),and the volatile flavor characteristics of Leshan sweet skin duck were analyzed.A total of 50 volatile components were identified in Leshan sweet skin duck,including 44 volatile components in the leg meat and 43 volatile components in the breast meat.Thirty-seven volatile components were common to both.The main volatile components of the leg meat were alkenes(41.94%),followed by aldehydes(30.84%)and alcohols(12.95%).The volatile components of the breast meat were mainly aldehydes(66.10%),followed by ketones(19.08%)and alkenes(8.35%).The results showed that the types and contents volatile components of Leshan sweet skin duck affected the flavor of its leg meat and breast meat.Compared with boiled duck,16 volatile components were unique to the leg meat of Leshan sweet skin duck,accounting for 38.91%of the total amount of volatile compounds;12 volatile components were unique to the breast meat,only accounting for 3.75%of the total amount of volatile compounds.The presence of these volatile components imparted a unique flavor to Leshan sweet skin duck,making more contribution to the flavor of the leg meat than to that of the breast meat.