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为探明南京盐水鸭挥发性风味物质,以不同品牌和不同产品执行标准的6种市售盐水鸭为研究对象,采用固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)、电子鼻和全自动氨基酸分析仪三种技术,对不同品牌盐水鸭的气味和滋味从微观及宏观角度进行分析。SPME-GC-MS结果表明:从6种盐水鸭中共鉴定出65种挥发性化合物,其中醛类16种、烃类19种、酯类4种、酮类5种、醇类6种、酸类4种与其它11种。6种样品共有化合物为10种(醛类7种、烃类2种与醇类1种)。采用“OAV值”法确定盐水鸭关键风味化合物主要为醛类。由于各样品间挥发性化合物成分不完全相同,导致各品牌盐水鸭整体香气存在差异,该试验结果与电子鼻分析结果一致。氨基酸分析结果显示,盐水鸭样品氨基酸总含量在700~1400 ng/20μL之间,氨基酸种类和含量无明显差异(p>0.05),市售盐水鸭在滋味上差异不大。
In order to find out the volatile flavor compounds of salted duck in Nanjing, six commercial salted duck ducks of different brands and different products were selected as the research objects. The solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) , Electronic nose and automatic amino acid analyzer three technologies, different brands of salted duck smell and taste from the micro and macro perspective. The results of SPME-GC-MS showed that 65 kinds of volatile compounds were identified from 6 salted ducks, among which aldehydes 16, aldehydes 19, esters 4, ketones 5, alcohols 6, 4 species and 11 other species. There were 10 compounds (6 aldehydes, 2 hydrocarbons and 1 alcohol) in 6 samples. The “OAV value” method was used to determine the key flavor compounds of salted duck mainly aldehydes. Due to the different composition of volatile compounds among samples, the overall aroma of each brand of salted duck is different. The result of the test is consistent with that of electronic nose analysis. Amino acid analysis showed that the total amino acid content of salted duck samples ranged from 700 to 1400 ng / 20 μL with no significant difference in the types and contents of amino acids (p> 0.05).