同时蒸馏萃取-气相色谱-质谱联用测定皮蛋蛋黄中挥发性风味物质

Analysis of Volatile Compounds in Preserved Egg Yolk by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

采用蒸馏萃取提取皮蛋蛋黄与新鲜鸭蛋蛋黄中的挥发性风味物质,优化蒸馏萃取条件,并用气相色谱-质谱联用对其风味物质进行分析鉴定。结果表明:皮蛋蛋黄中鉴定出74种物质,烃类11种(相对含量13.248%),醇类5种(相对含量7.337%),醚1种(相对含量0.499%),醛5种(相对含量3.951%),酮2种(相对含量1.478%),酸10种(相对含量6.604%),酯20种(相对含量36.273%),苯2种(相对含量8.127%),含硫及杂环等物质9种(相对含量16.602%)及硅化物9种(相对含量5.781%);与新鲜鸭蛋黄相比,醇类、苯类、含硫及杂环等物质的含量显著增加,酮类含量显著减少,相同物质仅占30%,说明鸭蛋黄经过腌制后挥发性风味物质发生了极大变化。

The composition of volatile compounds in preserved duck egg yolk and fresh duck egg yolk was analyzed by simultaneous distillation extraction（SDE） and gas chromatography-mass spectrometry（GC-MS）.SDE conditions were optimized.Totally 74 volatile flavor compounds were identified in preserved duck egg yolk,which included 11 hydrocarbons,5 alcohols,1 ether,5 aldehydes,2 ketones,10 acids,20 esters,2 benzenes,9 sulfurcontaining or heterocyclic compounds and 9 silicides,accounting for 13.248%,7.337%,0.499%,3.882%,1.478%,6.604%,36.273%,8.127%,16.602% and 5.781% of the total amount of volatile compounds,respectively.Compared with fresh duck egg yolk,the contents of alcohols,benzenes,and sulfur-containing or heterocyclic compounds in preserved duck egg yolk revealed a significant increase,but the content of ketones exhibited an obvious reduction.These results indicate that the volatile flavor compounds in preserved egg yolk reveal a significant change during the curing process.