ASE-SAFE和SDE-GC-MS分析贾永信腊牛肉的挥发性香气成分

Analysis and Simulation of Volatile Aroma Constituents of Jiayongxin Preserved Beef by ASE-SAFE and SDE-GC-MS

采用加速溶剂萃取-溶剂辅助蒸发法和同时蒸馏萃取法提取贾永信腊牛肉的挥发性香气成分,结合气相色谱-质谱联用技术对其进行了分析研究。结果表明,共鉴定出82种挥发性香气成分,包括烃类6种、醛类20种、醇类10种、酮类11种、酚类4种、脂肪酸类16种、醚类3种、酯类1种、含硫含氮及杂环化合物11种。两种方法同时检测到的化合物有16种,包括己醛、庚醛、苯甲醛、壬醛、2-糠醇、芳樟醇、α-松油醇、(-)-4-松油烯醇、1-羟基-2-丙酮、乙偶姻、2,3-戊二酮、胡椒酮、丁香酚、桉叶油素、茴香脑和2-甲基四氢呋喃-3-酮。

The volatile aroma constituents of Jiayongxin preserved beef were extracted by accelerated solvent extraction-solvent assisted flavor evaporation （ASE - SAFE ） and simultaneous distillation extraction（ SDE）, and identified by the gas chromatography-mass spectrometry. The results show that a total of 82 compounds were identified and they were 6 hydrocarbons, 20 aldehydes, 10 alcohols, 11 ketones,4 phenols, 16 acids ,3 ethers, 1 ester and 11 sulfur-containing compounds, nitrogen-containing compounds and heterocyclic compounds, respectively. 16 compounds were all identified by two methods, including hexanal, heptanal, benzaldehyde, nonanal, 2-furanmethanol, linalol, ct-terpineol, （-） -terpinen-4-ol, 1 -hydroxy-2-propanone, acetoin, 2,3-pentanedione, piperitone, eugenol, eucalyptol, anethole and dihydro-2-methyl-3 （2H） -furanone.