猪骨炖煮香气物质的分析鉴定

Characterization of the aroma compounds generated from stewing pig spine

采用同时蒸馏萃取方法提取猪脊骨在炖煮过程中产生的挥发性物质,弱极性柱和极性柱双柱气相色谱-质谱联用分析,鉴定出127种化合物,包括含硫类化合物、含氧杂环、含氮杂环以及脂肪族化合物等,含量高的是脂肪族醛类、酮类和醇类,共占总含量的88.96%。进一步通过稀释法气相色谱-嗅闻分析,检测出46个气味活性物质,稀释因子较高(log2FD≥9)的有糠硫醇、3-(甲硫基)丙醛、二糠基硫醚、2-乙酰基噻唑、2-十五烷酮、(E,E)-2,4-壬二烯醛、(E,E)-2,4-癸二烯醛、(E,E)-2,4-庚二烯醛、(E)-2-壬烯醛、1-辛烯-3-醇等21种,这些物质应对炖煮猪骨时的香气贡献较大。

The volatiles generated from stewing pig spine were extracted by simultaneous distillation and solvent ex- traction. Total of 127 compounds were identified by gas chromatography and mass spectrometry, including sulfur com- pounds, nitrogen-containing heterocyclic compounds, oxygen-containing heterocyclic compounds and aliphatic com- pounds, among which the aliphatic aldehydes, ketones and alcohols in sum of 88.96% of the total peak areas. Study al- so found 46 olfactory substances by gas chromatography-olfactometry （GC-O） with aroma extract dilution analysis （AE- DA）. The compounds of high flavor dilution values （log2FD〉9） were considered as the key aroma compounds, which includes furfuryl mercaptan, 3- （methyhhio） -propanal, furfuryl sulfide, 2-acetyhhiazole, 2-pentadecanone, （ E, E） -2, 4-nonadienal, （E,E） -2,4-decadienal, （E,E） -2,4-heptadienal, （E） -2-nonenal, 1-octen-3-ol, etc.