ASE-SAFE/GC-MS/GC-O法分析德州扒鸡风味化合物

Analysis on Volatile Flavor Compounds in Dezhou Braised Chicken by ASE-SAFE/GC-MS/GC-O

以二氯甲烷为萃取溶剂,采用加速溶剂萃取(ASE)耦合溶剂辅助风味蒸发(SAFE)法提取德州扒鸡挥发性成分,采用气-质联用结合保留指数对其挥发性成分进行双柱(RTX-5柱和DB-Wax柱)定性分析。共鉴定出73种挥发性成分,其中醛类15种、酮类8种、醇类13种、酚类1种、酸类9种、内酯类3种、含硫类5种、含氮类6种、呋喃类2种、吡喃酮类2种、醚类3种、烃类6种。采用嗅闻频率检测法对鸡肉挥发性风味成分进行气相色谱-嗅觉测量(GC-O)法分析,嗅闻频率≥5/10的化合物有2-戊基呋喃、壬醛、苯甲醛、里那醇、草蒿脑、α-松油醇、反,反-2,4-癸二烯醛、麦芽酚和香豆素。

Volatiles in Dezhou Braised Chicken were extracted by accelerated solvent extraction-solvent assisted fla vor evaporation （ASE-SAFE）, determined by GC-MS and retention indices （RI） on non-polar and polar capillary columns （RTX-5 ＆ DB-Wax）. Totally 73 components were identified, which included 15 aldehydes, 8 ketones, 13 al- cohols, 1 phenol, 9 acids, 3 lactones, 5 sulfur-containings, 6 nitrogen-containings, 2 furans, 2 pyrones, 3 ethers and 6 hydrocarbons. Volatile flavor compounds that the sniffing frequency was greater than 5/10 included 2-pentylfuran, nonanal, benzaldehyde, linalol, estragole, a-terpieol, （E,E）-2,d-decadienal, matol and coumarin.