SPME和SDE-GC-MS分析贾永信腊羊肉挥发性风味成分

Comparison of Simultaneous Distillation Extraction (SDE) and Solid-Phase Microextraction (SPME) for the Analysis of Volatile Flavor Compounds in Jiayongxin Preserved Mutton by GC-MS

采用固相微萃取法和同时蒸馏萃取法提取贾永信腊羊肉的挥发性风味成分,同时用气相色谱-质谱联用技术对其进行分析。结果显示:共鉴定出79中挥发性风味成分,包括烃类16种、醛类13种、醇类22种、酮类11种:脂肪酸类3种、酯类2种、酚类2种、醚类3种、含硫含氮及杂环化合物7种。两种方法不同之处在于,固相微萃取法提取到较多的酯类(28.99%)和醛类(17.09%),同时蒸馏萃取法提取到较多的醛类(45.50%)和醇类(17.27%)。两种方法均检测到的化合物有14种:戊醛、己醛、庚醛、苯甲醛、乙醇、桉叶油素、月桂烯醇、4-松油烯醇、3-羟基-2-丁酮、乙酸乙酯、对甲基苯酚、茴香脑、2-糠醇和2,5-噻吩二甲醛,这些物质可能对腊羊肉风味贡献较大。

Simultaneous distillation extraction（SDE） and solid-phase microextraction（SPME） were compared for their effectiveness in the extraction of volatile flavor compounds from Jiayongxin preserved mutton.A GC-MS method was developed to determine the volatile compounds extracted from Jiayongxin preserved mutton by the two methods.A total of 79 compounds were identified,including 16 hydrocarbons,13 aldehydes,22 alcohols,11 ketones,3 acids,2 esters,2 phenols,3 ethers and 7 sulfur-containing compounds,nitrogen-containing compounds,and heterocyclic compounds.As demonstrated by a comparison between both extraction techniques,a higher level of esters（28.99%） and aldehydes（17.09%） were detected using SPME,while SDE gave rise to a higher level of aldehydes（45.50%） and alcohols（17.27%）.Meanwhile,14 compounds were identified by both techniques,which were pentanal,hexanal,heptanal,benzaldehyde,ethanol,eucalyptol,myrcenol,terpinen4-ol,3-hydroxy-2-butanone,ethyl acetate,p-cresol,anethole,2-furanmethanol,and 2,5-thiophenedicarboxaldehyde.All these compounds may be the important flavor compounds in Jiayongxin preserved mutton.