摘要
采用微波辅助萃取耦合溶剂辅助风味蒸发法对道口烧鸡的挥发性成分进行提取。采用气相色谱-质谱结合保留指数定性分析道口烧鸡挥发性成分,共鉴定出98种化合物,包括11种醇、17种醛、9种酮、11种含氮、含硫及杂环化合物、3种酸、5种酯、4种醚、36种烃和2种酚。可能对道口烧鸡特征香气的形成起关键作用的有4-萜烯醇、糠醇、肉桂醇、己醛、苯甲醛、反-2-癸烯醛、2,4-癸二烯醛、大茴香醛、肉桂醛、丁香酚、茴香脑、肉豆蔻醚、2,3-二氢-3,5-二羟基-6-甲基-4H-4-吡喃酮等。
Volatile components in Daokou roasted chicken were extracted by microwave-assisted extraction dual solventassisted flavor evaporation(MAE-SAFE) and identified by gas chromatography-mass spectrometry(GC-MS) based on their retention indices. A total of 98 volatile components were identified, including 11 alcohols, 17 aldehydes, 9 ketones, 11 nitrogenous compounds, sulfur compounds and heterocyclic compounds, 3 acids, 5 esters, 4 ethers, 36 hydrocarbons and 2 phenols. The possible major flavor components in Daokou roasted chicken were terpinen-4-ol, 2-furanmethanol, cinnamyl alcohol, hexanal, benzaldehyde,(E)-2-decenal, 2,4-decadienal, anisic aldehyde, cinnamaldehyde, eugenol, cis-anethol, myristicin, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第22期130-134,共5页
Food Science
基金
国家自然科学基金面上项目(31171646)
关键词
道口烧鸡
微波辅助萃取耦合溶剂辅助风味蒸发
气相色谱-质谱联用
保留指数
挥发性成分
Daokou roasted chicken
microwave-assisted extraction dual solvent assisted flavor evaporation(MAE-SAFE)
gas chromatography-mass spectrometry(GC-MS)
retention indices
volatile components
