摘要
采用顶空固相微萃取(HS-SPME)法提取淘汰蛋鸡及AA肉鸡胸肉中的挥发性风味成分,用气相色谱-质谱(GC-MS)联用技术进行分离鉴定。结果显示:淘汰蛋鸡肉的挥发性风味成分共39种,包括醛类2种,烃类26种,醇类3种,酮类1种,酯类5种,醚类1种,含氮化合物1种。AA肉鸡肉中共检测到33种化合物,其中醛类7种,烃类11种,醇类4种,酮类2种,酯类7种,醚类1种,含氮化合物1种。两者均鉴定出的物质有15种,包括:己醛、壬醛、2,3-辛二酮、2,6,10-三甲基十二烷、2,6,10,14-四甲基十五烷、十四烷、十五烷、十六烷、十九烷、邻苯二甲酸二甲酯、磷酸三丁酯、邻苯二甲酸二乙酯、邻苯二甲酸二异丁酯、邻苯二甲酸二异辛酯、癸醚。
The volatile flavor components of breast muscle of rejected chicken and AA broiler were extracted by head space solid-phase micro-extraction（HS-SPME）,and identified by gas chromatography-mass spectrometry（GC-MS）. The results show that a total of 39 volatile compounds were identified in eliminated chicken,including 2 aldeh-ydes,26 hydrocarbons,3 alcohols,1 ketones,5 esters,1 ethers,1 nitrogenous compounds. And 33 volatile compounds were detected in AA broiler,including 7 aldehydes,11 hydrocarbons,4 alcohols,2 ketones,7 esters,1 ethers,1 nitrogenous compounds. There are 15 substances identified in both,including hexanal,nonanal,2,3-octadione,2,6,10-trimethyldodecane,2,6,10,14-tetramethylpentadecane, tetradecane, pentadecane,hexadecane, nonadecane, dimethyl phthalate, tributyl phosphate, diethyl phthalate, diisobutyl phthalate, diisooctyl phthalate, and decyl ether.
出处
《中国食品添加剂》
CAS
北大核心
2016年第7期72-79,共8页
China Food Additives
基金
2014年国家农业科技成果转化资金
宁夏大学研究生创新项目(编号:GIP2015028)
