摘要
为比较扬州不同品种市售盐水鹅的营养品质和挥发性风味物质,优选4种扬州市售盐水鹅,测定其水分、脂肪、蛋白质、能量并进行显著性分析,采用顶空固相微萃取-气相色谱-质谱联用技术对4种盐水鹅挥发性风味物质进行分析。结果表明:盐水鹅c的水分含量最高,为66.53%;盐水鹅d的脂肪含量和能量最高,分别为25.87%和308.33%;盐水鹅b的蛋白质含量最高,为20.10%,更具有高蛋白、低脂肪的特点,符合现代人们对食品的营养要求;盐水鹅a的挥发性风味物质种类最多,含量最高,风味最好。
In order to compare the nutritional quality and volatile flavor compound of different brands of salted goose in Yangzhou,four kinds of salted goose are selected and the water,fat,protein and energy are measured and analyzed.The volatile flavor compounds of four kinds of salted goose are analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry（GC-MS）.The results show that the water content of salted goose c is the highest of 66.53%,the fat content and energy of salted goose d are the highest of 25.87%and 308.33%respectively,the protein content of salted goose b is the highest of 20.10%,and it is characterized by high protein and low fat,meeting the nutrition requirement of modern people for food.The variety of volatile flavor compounds of salted goose a is the most,the content is the highest,the flavor is the best.
作者
钱祥羽
于海
葛庆丰
吴满刚
周晓燕
QIAN Xiang-yu;YU Hai;GE Qing-feng;WU Man-gang;ZHOU Xiao-yan(College of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China;College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;Huaiyang Cuisine Industrialization Engineering Center in Jiangsu Province, Yangzhou 225127, China)
出处
《中国调味品》
CAS
北大核心
2018年第7期126-130,共5页
China Condiment
基金
"十三五"国家重点研发计划重点专项(2016YFD0401501)
江苏省农业科技自主创新项目(CX(16)1007)
扬州市科技计划项目(YZ2016057)
扬州市科技计划项目(YZ2016047)
国家自然基金项目(31371792)
扬州大学中青年学术带头人资助项目
关键词
盐水鹅
营养品质
挥发性风味物质
salted goose
nutritional quality
volatile flavor compound
