摘要
为了比较盐水鹅新、老卤水的差异,对卤水的基本理化指标及营养成分含量进行了测定,同时运用固相顶空微萃取-气质联用技术对卤水的主体挥发性成分进行了分析。结果表明,老卤的pH及蛋白质含量显著高于新卤,脂肪和氯化钠含量差异不显著。在2种卤水中共检测出84种挥发性风味物质,其中新卤中检测出50种风味物质,主要是烃类、醛类和醇类化合物;老卤中检测出58种风味物质,主要是醛类、芳香族和烃类化合物。
In order to compare the differences between new and old brines of salted goose,the basic physical and chemical indexes and nutritional components of brine are determined,and the main volatile substances of brine are analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry.The results show that the pH and protein content of old brine are significantly higher than that of new brine,but the difference of fat and sodium chloride content is not significant.A total of 84 volatile flavor substances are detected in the two brines,of which 50 flavor substances are found in the new brine,mainly are hydrocarbons,aldehydes and alcohols,58 flavor substances are found in the old brine,mainly are aldehydes,aromatics and hydrocarbons.
作者
李波
邵俊锋
史莹莹
LI Bo;SHAO Jun-feng;SHI Ying-ying(College of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China)
出处
《中国调味品》
CAS
北大核心
2019年第4期27-30,共4页
China Condiment
关键词
卤水
顶空固相微萃取-气质联用
营养成分
挥发性风味成分
brine
headspace solid-phase microextraction-gas chromatography-mass spectrometry
nutritional components
volatile flavor substances
