腌制时间及金属离子对鹅肉挥发性风味成分的影响

effect of curing time and metal ions on volatile flavor components in goose meat

采用同时蒸馏萃取的方法对鹅肉中的挥发性风味成分进行提取,然后采用气质联用的方法进行测定,研究了腌制时间和金属离子对挥发性风味成分的影响。结果发现:鹅肉中的主要挥发性成分是醛类、酯类等,并且随着腌制时间的延长,醛类、呋喃类和烷烃类物质的相对百分含量逐渐升高,而醇类、酸类和烯烃类物质的相对百分含量逐渐降低,吡嗪类和噻唑类随着腌制时间的延长而逐渐消失。在加入金属离子进行腌制时,不同的金属离子对挥发性成分的影响各不相同,加入Ca^(2+)、Mg^(2+)会显著的降低醛类、酰胺类物质的含量,而酯类和烷烃类物质的含量却显著的升高,Zn^(2+)的加入使酸类、酚类和烯烃类物质的含量显著降低。

The volatile flavor components of goose meat were extracted by simultaneous distillation extraction（ SDE） method and then were detected by gas chromatography- mass spectrometry（ GC-MS）. The effect of curing time and metal ions on the volatile flavor components was studied. The results showed that the main volatile components in the goose were aldehydes,esters,etc.,and with the curing time extension,the relative percentage content of aldehydes,furans and alkanes gradually increased,while the relative percentage content of alcohols,acids and olefins gradually decreased. With the curing time extension,pyrazines and thiazoles gradually disappeared. When metal ions were added to cure,the effect of different metal ions on the volatile components was different. When Ca^2＋ and Mg^2＋ were added,the content of aldehydes and amides would significantly reduce,while the content of esters and alkanes would significantly increase. When Mg^2＋ was added,the content of acids,phenols and olefins would significantly reduce.