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采用同时蒸馏萃取(SDE)和气-质联用(GC-MS)技术,对3种排骨样品的挥发性风味成分进行提取、定性和定量分析。将其结果通过计算机联机检索,结合保留指数,确定化合物的种类。采用面积归一化法确定相对含量,采用内标法确定挥发性成分在样品中的含量。结果表明,共鉴定出32种化合物,从排骨样品A中检测出29种挥发性成分,从排骨样品B检测出20种挥发性成分,从排骨样品C中检测出29种挥发性成分。3种样品共有的挥发性成分有17种,排骨肉样品与肉骨混合样品共有的挥发性成分有27种,排骨骨样品与肉骨混合样品共有的挥发性成分有19种。醛类化合物的含量最高,其中,含量最高的为(E,E)-2,4-癸二烯醛(A:12.133%,0.119μg/g;B:12.757%,0.183μg/g;C:12.003%,0.088μg/g)和十六醛(A:15.913%,0.156μg/g;B:8.224%,0.118μg/g;C:9.384%,0.069μg/g)。
The volatile flavor components of three kinds of pork ribs samples were extracted, qualitatively and quantitatively analyzed by simultaneous distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). The results of computer online search, combined with retention index, to determine the type of compound. The area normalization method was used to determine the relative content, and the internal standard method was used to determine the content of volatile components in the sample. The results showed that 32 compounds were identified, 29 volatile components were detected from the rib sample A, 20 volatile components were detected from the rib sample B, and 29 volatile components were detected from the rib sample C. There were 17 kinds of volatile components shared among the three samples, 27 kinds of volatile components shared between pork ribs and meat-bone mixed samples, and 19 kinds of volatile components shared between pork ribs and meat-bone mixed samples. (E: E) -2,4-decadienal (A: 12.133%, 0.119μg / g; B: 12.757%, 0.183μg / g; C: (A: 15.913%, 0.156 μg / g; B: 8.224%, 0.118 μg / g; C: 9.384%, 0.069 μg / g) according to the manufacturer’s instructions.