新疆馕包肉挥发性风味成分的分离与鉴定

Analysis of Volatile Flavor Compounds in Sinkiang Naan package of meat by GC-MS

摘要:

为了研究新疆馕包肉中的挥发性风味成分，采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取新疆馕包肉中的挥发性风味成分，用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果显示：共鉴定出69种挥发性风味成分，包括烃类15 种、醛类18种、醇类9种、酮类5种、酸类4 种、酯类7种、杂环及其他化合物11种。用不同的提取方法得到的结果有所不同，SDE 法提取到较多的烃类(19.68%)和醛类(23.7%)，SPME 法提取到了较多的烃类(14.48%)和醇类(11.34%)。

Abstract:

Volatile flavor components in Sinkiang Naan package of meat were extracted by simultaneous distillation extraction (SDE)or solid-phase micro extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 69 volatile compounds were identified in Sinkiang Naan package of meat, including 15 hydrocarbons, 18 aldehydes, 9 alcohols, 5 ketones, 4 acids, 7 esters, 11 heterocyclic and other compounds. Different results were obtained using the different extraction methods.The major compounds in the SDE extract were hydrocarbons (19.68%) and aldehydes (23.7%), while the major compounds extracted by SPME were alkanes (14.48%) and alcohols (11.34%).