SPME-GC-MS结合GC-O分析糖醋排骨风味香精挥发性风味成分

Analysis of Volatile Flavor Compounds of Sweet and Sour Spareribs Flavoring by SPME-GC-MS and GC-O

采用固相微萃取法提取糖醋排骨风味香精中挥发性成分,并结合气相色谱-质谱联用技术和气相色谱-嗅闻技术对萃取成分进行鉴定。结果显示,糖醋排骨风味香精共鉴定出挥发性成分55种,其中烃类11种(16.45%)、醚类3种(13.41%)、醇类10种(12.38%)、其他化合物5种(12.03%)、酮类4种(5.45%)、酯类3种(3.82%)、醛类8种(3.54%)、酸类6种(3.46%)、酚类5种(1.74%)。经气相色谱-嗅闻确定糖醋排骨风味香精中的12种关键性风味成分为β-蒎烯、乙酸、糠醛、2,3,5,6-四甲基吡嗪、苯甲醛、芳樟醇、3-甲基丁酸、反-2-癸烯醛、反-2,4-癸二烯醛、4-羟基-2,5-二甲基-3(2H)呋喃酮、大茴香醛、丁香酚。

The volatile flavor components of sweet and sour spareribs flavoring were extracted by solid phase microextraction(SPME)and then were determined by gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O).The results showed that a total of55volatile compounds were identified in the flavoring,including11hydrocarbon(16.45%),3ethers(13.41%),10alcohols(12.38%),5nitrogen-containing compounds or heterocyclic compounds(12.03%),4ketone(5.45%),3esters(3.82%),8aldehydes(3.54%),6acids(3.46%),and5phenols(1.74%).A total of12key aroma compounds were identified by GC-O,includingβ-pinene,acetic acid,furfural,2,3,5,6-tetramethylpyrazine,benzaldehyde,linalool,3-methyl-butanoic acid,trans-2-decenal,(E,E)-2,4-decadien-1-al,4-hydroxy-2,5-dimethyl-3(2H)furanone,anisaldehyde,and eugenol.