SDE-GC-MS分析胡同坊北京酱鸡的挥发性风味成分

Analysis of Volatile Compounds in Hutongfang Beijing-style Sauce Chicken by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

采用同时蒸馏萃取法提取酱鸡中的挥发性香气成分,并采用气相色谱质谱联用法对香气成分进行分离鉴定。结果共鉴定出82种风味化合物,分成9类:烃类4种(相对含量0.325%)、醛类19种(相对含量52.262%)、酮类10种(相对含量0.929%)、醚类1种(相对含量0.150%)、醇类12种(相对含量1.995%)、酸类11种(相对含量39.117%)、酯类4种(相对含量0.408%)、酚类5种(相对含量0.345%)、含氮含硫及杂环化合物16种(相对含量4.468%)。其中,醛类和含氮含硫以及杂环化合物对胡同坊北京酱鸡特征香气的形成起重要作用。

The volatile compounds in Hutongfang Beijing-style sauce chicken were extracted by simultaneous distillation extraction（SDE） method and determined using gas chromatography-mass spectrometry（GC-MS）.Totally 84 volatile flavor compounds were identified,including 9 groups： 4 hydrocarbons,19 aldehydes,10 ketones,1 ethers,12 alcohols,11 acids,4 ester,5 phenols and 16 nitrogen-or sulfur-containing or heterocyclic compounds,accounting for 0.325 %,52.262 %,0.929 %,0.150 %,1.995 %,39.117 %,0.408 %,0.345 %,and 4.468 % of the total amount of volatile compounds,respectively.Meanwhile,we also found that aldehydes,nitrogen-or sulfur-containing compounds and heterocyclic compounds were the main flavor compounds of Hutongfang Beijing-style sauce chicken.