SPME-GC-MS和SDE-GC-MS分析无锡酱排骨的挥发性风味成分

Analysis of Volatile Flavor Constituents of Wuxi Sauce Sparerib by SPME-GC-MS and SDE-GC-MS

摘要:

采用固相微萃取（SPME）法和同时蒸馏萃取（SDE）法与气相色谱-质谱联用（GC-MS）技术提取分析无锡酱排骨的挥发性风味成分。共鉴定出76种挥发性风味化合物，其中烃类6种、醛类19种、酮类7种、醇类9种、酚类4种、醚类2种、酸类4种、酯类7种、杂环类化合物18种。两种提取方法共同检测到的化合物有23种，包括D-柠檬烯、己醛、壬醛、糠醛、苯甲醛、苯乙醛、十六醛、2-庚酮、羟基丙酮、2-壬酮、芳樟醇、糠醇、邻甲氧基苯酚、苯乙醇、丁香酚、对烯丙基茴香醚、茴香脑、2-戊基呋喃、甲基吡嗪、2,5-二甲基吡嗪、2,6-二甲基吡嗪、5-甲基呋喃醛、2-乙酰基吡咯。

Abstract:

The volatile flavor constituents of Wuxi sauce sparerib were extracted by solid phase microextraction (SPME) and simultaneous distillation extraction (SDE), and identified by the gas chromatography-mass spectrometry (GC-MS). A total of 76 compounds were identified and they were 6 hydrocarbons, 19 aldehydes, 7 ketones, 9 alcohols, 4 phenols, 2 ethers, 4 acids, 7 ester and 18 sulfur-containing compounds, nitrogen-containing compounds and heterocyclic compounds. 23 compounds were all identified by the two extraction methods, including D-limonene, hexanal, nonanal, furfural, benzaldehyde, benzeneacetaldehyde, hexadecanal, 2-heptanone, 1-hydroxy-2-propanone, 2-nonanone, linalool, 2-furanmethanol, 2-methoxy-phenol, phenylethyl alcohol, eugenol, estragole, anethole, 2-pentyl-furan, methyl-pyrazine, 2,5-dimethyl-pyrazine, 2,6-dimethyl-pyrazine, 2-furancarboxaldehyde and 1-(1h-pyrrol-2-yl)-ethanone.