猪肝猪腰挥发性成分比较及产生风味差异的原因

Compare the Volatile Compounds of Porcine Liver and Porcine Kidney and the Reasons for the Difference in Flavor

采用同时蒸馏萃取(SDE)和气相色谱-质谱联用(GC-MS)技术,研究猪肝、猪腰挥发性成分的差异,并探究风味物质产生差异的原因。猪肝中共鉴定出29种挥发性成分,挥发性成分总量为179 354μg/kg;猪肝的风味挥发性成分有13种,含量为135 626μg/kg;猪腰中共鉴定出31种挥发性成分,挥发性成分总量为179 215μg/kg;猪腰的风味挥发性成分有11种,含量为119 083μg/kg。猪肝和猪腰的风味是由多种风味轮廓构成的复合风味,是烷烃、醛类、酸类、酯类共同作用的结果。

The difference of volatile compounds in porcine liver and porcine kidney was studied by simultaneous distillationextraction（SDE） and gas chromatography-mass spectrometry（GC-MS）,and the reasons for the differences in flavor volatile compounds were investigated.Porcine liver was identified total of 29 kinds of volatile compounds,the total amount of volatile compounds was 179 354 μg/kg;Flavor volatile compounds had 13 species,and the content was 135 626 μg/kg.Porcine kidney was identified total of 31 kinds of volatile compounds,the total amount of volatile compounds was 179 215 μg/kg;Flavor volatile compounds had 11 species,and the content was 119 083 μg/kg.The flavors of porcine liver and porcine kidney are complex flavors composed of various flavor profiles and are the result of the synergistic effect of alkanes,aldehydes,acids and esters.