三穗鸭挥发性风味成分研究

Volatile Flavor Components Research of Sansui Duck

以贵州三穗鸭为原料,采用顶空固相微萃取气质联用分析检测水煮三穗鸭腿肉的挥发性风味成分。结果表明:固相微萃取技术有效地吸附了鸭肉中的挥发性成分,经Nist2005和Wiley275质谱数据库检索,共检测到67种化合物。所检出的物质多是一些醇类化合物,其总百分含量高达20.76%,其中以己醇的百分含量最多,为9.36%。其次是一些直链的饱和醛类,如己醛、庚醛、辛醛、壬醛等。

The duck leg meat of Sansui in Guizhou was selected as material and deter mined by Headspace solid phase microextraction combined with gas chromatography mass spectrometry,（HS-SPME-GC-MS）.The results showd that SPME could be effective in volatiles analysis of duck meat,and 67 volatile components were indentified by comparing their mass spectra with those contained in the Nist2005 and Wiley 275 mass spectral datebase,and most of them were alcohols compounds.The relative amounts of these alcohols were 20.76 % of total volatiles,and the relative amounts of 1-Hexanol is the greatest,i.e 9.36 %,next is aldehydes,for example hexanal,heptanal,octanal,nonanal,ect.