SPME-GC-MS结合GC-O分析猪肉香精挥发性风味成分

Analysis of Volatile Flavor Compounds of pork flavoring by SPME-GC-MS and GC-O

摘要:

采用固相微萃取法分别提取常压和加压制备的猪肉香精中挥发性成分，并结合气相色谱-质谱联用技术和气相色谱-嗅闻技术对萃取成分进行鉴定，结果显示：常压香精中共鉴定出46种挥发性成分，包括烃类5种（6.58%），醛类16种（21.2%），醇类10种（6.07%），酯类和酸类共计9种（4.98%），杂环及其它化合物6种（37.19%）。加压香精中共鉴定出38种挥发性成分，包括烃类3种（1.49%），醛类14种（9.65%），醇类6种（1.96%），酯类、酮类和酸类共计5种（2.09%），杂环及其它化合物10种（47.73%）。从两者中共同鉴定出的化合物有22种，包括α-蒎烯、壬醛、苯甲醛、反-2-壬烯醛、枯茗醛、反,反-2,4-癸二烯醛、蘑菇醇、4-萜烯醇、4-甲基-5-羟乙基噻唑、2-戊基呋喃、草蒿脑、茴香脑等。

Abstract:

Volatile flavor components in thermal reaction of ordinary pressure and pressure pork flavoring were extracted by solid-phase micro extraction，and identified by gas chromatography-mass and gas chromatography-olfactometry spectrometry. The results showed that, a total of 46 volatile compounds were identified in the ordinary pressure pork flavoring, including 5 hydrocarbons（6.58%）, 16 aldehydes（21.2%）, 10 alcohols（6.07%）, 9 esters and acids（4.98%）, 6 heterocyclic compounds and others（37.19%）. Total of 38 volatile compounds were identified in the pressure pork flavoring, including 3 hydrocarbons（1.49%）, 14 aldehydes（9.65%）, 6 alcohols（1.96%）, 5 esters, ketones and acids（2.09%）,10 heterocyclic compounds and others（47.73%）. The common identified substances are Copaene、Nonanal、Benzaldehyde、(E)-2-Nonenal、4-(1-methylethyl)-Benzaldehyde、(E,E)-2,4-Decadienal、1-Octen-3-ol、Terpinen-4-ol、4-methyl-5-Thiazoleethanol 、2-pentyl-Furan、Estragole、Anethole et al.