固相萃取辅助提取-气相色谱-质谱分析烟熏腊猪肉香气成分

Study on Smoked Chinese Bacon Aroma Components by Solid Phase Extraction Carried Out by GC-MS

采用固相萃取辅助提取中国西南地区传统食品-烟熏腊猪肉的香气成分,用气相色谱法以邻二氯苯为内标对提取的烟熏腊猪肉香气成分进行定量分析,用气相色谱-质谱联用法对提取的烟熏腊猪肉香气成分进行定性分析。共鉴定出29个化合物,烟熏腊猪肉的重要香味成分有:2,5-二苯基-3-(2-呋喃甲酰基)吡咯、二苯胺、苯并噻唑、乙酰苯酚酯、对甲苯酚、3-乙基苯酚、4-乙基愈创木酚、对-甲基-2,6-二叔丁基苯酚、硬脂醛、α-异佛尔酮、2-甲基-1-十六醇、2,6-二叔丁基-4-羟基-4-甲基-2,5-环己二烯-1-酮等。

Aroma components of smoked bacon, a traditional food in southwest China,were abstracted by solid phaseextraction(SPE)-assisted extraction. Quantitative analysis of the components was carried out by gas chromatography(GC) with1,2-dichlorobenzene, which was used as the factory standards. Qualitative analysis of the components obtained was carried outby gas chromatography-mass spectrometry (GC-MS). 29 compounds were identified. The important aroma compounds insmoked bacon were 2,5-diphenyl-3-(2-furoyl)pyrrole, diphenylamine, benzothiazole, phenol acetate, p-cresol, 3-ethylphenol,p-ethylguaiacol, 2,6- di(t-butyl)-4-methylphenol, stearaldehyde,α-isophorone, 2-methylhexadecan-1-ol, 2,6-di(t-butyl)-4-hydroxy-4-methyl-2,5-cyclohexadien-1-one, etc.