龙眼木烟熏液的精制及其挥发性风味物质成分分析

Purification and volatile flavor components analysis of longan wood smoke liquid

为探究传统龙眼木熏制肉制品的食品安全性以及促进产业转型升级提供技术依据,以岭南特色果木-龙眼木为材料,采用干馏法制备龙眼木烟熏液并经低温净化处理,得到烟熏味浓郁的褐红色精制龙眼木烟熏液。采用气相色谱-质谱联用仪(GC-MS)分析测定了精制龙眼木烟熏液的挥发性风味成分,共鉴定出24种化合物,占烟熏液化合物的相对含量为95.66%,其中相对含量较高的有愈创木酚(31.79%)、4-甲氧基-3-甲基苯酚(11.29%)、4-乙基-2-甲氧基苯酚(8.01%)等酚类化合物以及糠醛(7.06%)等其他化合物,酚类化合物相对含量占比达到73.41%。精制烟熏液及挥发性成分中未检出苯并芘类化合物。

To investigate the food safety of traditional longan wood smoked meat products and to provide technical basis for industrial transformation and upgrading,the longan wood smoked liquid was prepared by dry distillation method and purified by low temperature treatment to obtain the brown and red refined longan wood smoke liquid. 24 compounds were identified by gas chromatography-mass spectrometry（GC-MS）,which accounted for 95.66% of the smoked liquid compounds＇ relative amount,and in which with comparatively higher relative amount are Guaiacol（31.79%）,4-methoxy-3-methylphenol（11.29%）,4-ethyl-2-methoxyphenol（8.01%）and other phenolic compounds and furfural（7.06 %）,the relative amount of phenolic compounds accounted for 73.41%. No benzopyrene compounds were found in refined smoked liquid and volatile components.