摘要
采用顶空固相微萃取(HS-SPME)和气相色谱-质谱法(GC-MS)检测不同处理组的盐水鸡肉中风味物质,分析不同卤制温度、时间对盐水鸡肉挥发性风味物质含量的影响,确定风味最佳的卤制工艺条件。结果表明同一卤水卤制温度为80℃,总峰面积大小顺序为:50min>30min>10min>40min>20min>0min;卤水卤制时间为30min,总峰面积大小顺序为80℃>85℃>75℃>90℃;相同卤制温度(80℃)和时间(30min),卤水卤制的盐水鸡肉风味物质的种类和总峰面积明显高于清水卤制的;说明盐水鸡肉风味最佳的卤制条件为卤水中卤制温度80℃、卤制时间30min。
To determine the optimal process technology of salted chicken by detecting and analyzing the volatile flavor compounds with GC-MS using headspace solid phase micro extraction and the effects of different marinating temperatures and time on the volatile flavor components of salted chicken are analyzed.The results show that when the salted chicken is marinated in the same temperature of 80 ℃,the order of its total peak area is 50 min〉30 min〉10 min〉40 min〉20 min〉0 min;when the salted chicken is marinated in brine for 30 min,the order of its total peak area is 80 ℃〉85 ℃〉75 ℃〉90 ℃.Under the same marinating temperature （80 ℃）and time （30 min）,the types and the total peak area of flavor components from salted chicken marinated with brine is higher than that with water,which shows that the optimal marinating conditions for salted chicken is marinated in brine at 80 ℃ for 30 min.
出处
《中国调味品》
CAS
北大核心
2015年第7期37-42,共6页
China Condiment
基金
广东省科技专项(2010A020104002
2011A080803011
2012B040500058)
关键词
盐水鸡
气质联用
卤制
风味物质
salted chicken
gas chromatography-mass spectrometry
marinating
flavor components
