SPME或SDE结合GC-MS分析贾永信十香酱牛肉的挥发性风味成分

Analysis of Volatile Compounds in Jiayongxin Spiced Beef by Solid Phase Microextraction or Simultaneous Distillation Extraction Coupled with Gas Chromatography-Mass Spectroscopy

采用固相微萃取(SPME)法或同时蒸馏萃取(SDE)法提取贾永信十香酱牛肉的挥发性风味成分,用气相色谱-质谱联用技术对其进行分析。结果显示:共鉴定出78种挥发性风味成分,包括烃类7种、醛类15种、醇类23种、酮类12种、脂肪酸类2种、酯类3种、醚类2种、杂环化合物14种。两种方法不同之处在于,SPME法提取到较多的醇类(38.92%)和杂环化合物(21.40%),SDE法提取到较多的醇类(42.63%)和醛类(42.61%)。两种方法均检测到的化合物有21种:3-甲基丁醛、己醛、苯甲醛、1-辛烯-3-醇、糠醇、2,3-戊二酮、3-羟基-2-丁酮、茴香脑、2,5-二甲基吡嗪等。

Volatile flavor components in Jiayongxin spiced beef were extracted by simultaneous distillation extraction （SDE） or solid-phase microextraction （SPME） and analyzed by gas chromatography-mass spectrometry （GC-MS）. A total of 78 volatile compounds were identified in Jiayongxin spiced beef, including 7 hydrocarbons, 15 aldehydes, 23 alcohols, 12 ketones, 2 acids, 3 esters, 2 ethers and 14 heterocyclic compounds. Different results were obtained using the different extraction methods. The major compounds in the SPME extract were alcohols （38.92%） and heterocyclic compounds （21.40%）, while the major compounds extracted by SDE were alcohols （42.63%） and aldehydes （42.61%）. Twenty-one compounds were found in both extracts, including 3-methyl-butanal, hexanal, benzaldehyde, 1-Octen-3-ol, 2-furanmethanol, 2,3-pentanedione, 3-hydroxy-2- butanone, anethole and 2,5-dimethyl-pyrazine.