三黄鸡鸡肉挥发性香气成分的研究

Studies on Cooked SH-Chicken Meat Volatile Components

以三黄鸡鸡腿肉为研究对象,采用同时蒸馏提取法（Simultaneous Distillation Extractor,SDE）提取挥发性香气成分,并用气-质联用法（GC-MS）对香气成分进行鉴定。试验结果表明,三黄鸡鸡腿肉香气成分中包含23种化合物,主要有：烷烃、烯烃、醛类、酮类、酯类、醇类、芳香族、酸类,其中羰基化合物最多,烷烃次之。为确定其主体香气成分、改善和评价鸡肉产品品质奠定了基础。

Extraction of the volatile components in SH-Chicken meat was conducted by Simultaneous Distillation Extractor （SDE）, GC-MS was used to identify the volatile components in chicken meet, and 23 compounds were identified, including alkyl, alkene, aldehyde, ketone, ester, alcohol, aromatic series, and acid, in which the number of carbonyls was the highest, the number of alkyl was second. The foundation for ascertaining its principal volatile components and further improving and evaluate the quality of chicken products was laied by the results.