鱼香肉丝挥发性风味成分的分离与鉴定

Analysis of Volatile Flavor Compounds in Yu-Shiang Shredded Pork

摘要:

采用顶空固相微萃取（SPME）法和同时蒸馏萃取（SDE）法提取鱼香肉丝中的挥发性风味成分，利用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果表明，经过GC-MS分析，共鉴定出93种挥发性成分，包括烃类20种、醛类20种、酮类7种、酸类2种、酯类9种、醇类16种、醚类2种、酚类5种、含硫含氮及其他杂环化合物12种。其中，醛类、酯类和含硫含氮及其他杂环化合物可能对“鱼香”风味的形成有着重要的影响。

Abstract:

The volatile flavor components in Yu-Shiang Shredded Pork were extracted by solid-phase micro extraction (SPME) or simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 93 volatile compounds were identified in Yu-Shiang Shredded Pork, Including 20 hydrocarbons, 20 aldehydes, 7 ketones, 2 acids, 9 esters, 16 alcohols, 2 ethers, 5 phenols, 12 sulfur-containing compounds or nitrogen-containing compounds or heterocyclic compounds. Aldehydes, esters, sulfur-containing compounds，nitrogen-containing compounds，and heterocyclic compounds may have an important influence on the formation of fish flavor.