吹扫捕集-气相色谱-质谱法分离鉴定北京鸭尾脂腺挥发性有机物

Volatile organic compounds of the uropygial gland were separated and identified by Purge and Trap-gas chromatography-mass spectrometry

本实验旨在分离、鉴定北京鸭尾脂腺中挥发性风味物质,为北京鸭的食品加工提供理论参考。利用吹扫捕集-气相色谱-质谱法分离鉴定尾脂腺熟化前后的挥发性物质组成,尾脂腺的熟化条件为:90℃水浴锅中铝箔袋密封煮制30min。结果在未熟化样品中鉴定出61种化合物,其中醛类5种,酮类2种,烃类14种,醇类12种,酸类4种,含硫含氮化合物15种,酯类6种,醚类2种,酸酐1种;熟化之后检测出39种,其中醛类4种,烃类11种,醇类6种,酯类4种,酸类3种,含硫含氮化合物8种,醚类1种,酸酐1种,其他1种。比较分析发现尾脂腺中所有的化合物均在鸭肉的风味研究中有所报道,因此可推断尾脂腺对于鸭肉的整体风味具有一定的强化作用。

Purge and Trap combined with gas chromatography-mass spectrometry（P＆T-GC-MS） was used to separate and identify volatile components from raw, or boiled uropygial gland, in order to theoretically support duck food processing. Boiled condition： Aluminum Foil Bag sealed,90~Cwater bath for 30min. 61 Volatile compounds were identified in raw uropygial gland including aldehydes （5 kinds）, ketones （2 kinds）, hydrocarbons （14 kinds）, alcohols （12 kinds）, acids （4 kinds）, S, N- containing compounds （15 kinds）, esters （6kinds）, ethers （2 kinds）, anhydrides （lkind）; 39 Volatile compounds were identified in boiled uropygial gland including aldehydes （4 kinds）, hydrocarbons （11 kinds）, alcohols （6 kinds）, esters （4 kinds）, acids （3 kinds）, S, N-containing compounds（8 kinds）, ethers （1 kinds）, anhydrides （lkind）, and the other （lkind）; All of flavor compounds detected in this study have ever been reported in other duck meat flavor researches, thus, we can conclude that the uropygial gland enforces entire duck meat flavor.