同时蒸馏萃取-气质联用分析三全梅菜扣肉的挥发性风味成分

Analysis of Volatile Compounds in Sanquan Braised Pork with Preserved Vegetables by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

采用同时蒸馏萃取法提取三全牌梅菜扣肉中的挥发性香气成分,并采用气质联用法对香气成分进行分离鉴定。结果共鉴定出57种风味化合物,其中烃类10种(相对含量3.5117%)、醇类6种(相对含量46.9174%)、醛类19种(相对含量13.5089%)、酮类4种(相对含量0.7795%)、酯类4种(相对含量5.5572%)、醚类1种(相对含量0.1286%)、酸类4种(相对含量0.8347%)、酚类2种(相对含量0.1310%)、含氮含硫及杂环化合物7种(相对含量3.1580%)。其中醛类、醚类、含氮含硫以及杂环化合物是三全牌梅菜扣肉的重要挥发性成分。

The volatile compounds in Sanquan braised pork with preserved vegetables was extracted by simultaneous distillation extraction （SDE） and then analyzed by gas chromatography-mass spectrometry （GC-MS）. Totally 57 volatile flavor compounds were identified including 10 hydrocarbons, 6 alcohols, 19 aldehydes, 4 ketones, 4 esters, 1 ether, 4 acids, 2 phenols and 7 nitrogen- or sulfur-containing or heterocyclic compounds, accounting for 3.5117%, 46.9174%, 13.5089%, 0.7795%, 5.5572%, 0.1286%, 0.8347%, 0.1310% and 3.1580% of the total amount of volatile compounds, respectively. Among these compounds, aldehydes, ethers, nitrogen-and sulfur-containing and heterocyclic compounds were the important flavor compounds in Sanquan braised pork with preserved vegetables.