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采用同时蒸馏萃取法(simultaneous distillation and extraction,SDE)提取柴沟堡“郭玺”熏肉的挥发性风味成分,结合气相色谱-质谱联用技术(gas chromatogrophymass spectrometry,GC-MS)对其进行分析鉴定。结果共鉴定出82种挥发性成分,其中,烃类17种(相对质量分数8.728 3%),醛类23种(相对质量分数57.723 3%),醇类12种(相对质量分数4.042%),酮类10种(相对质量分数2.719 2%),酯类3种(相对质量分数1.947%),酚类9种(相对质量分数6.237 2%),醚类1种(相对质量分数2.406 4%),杂环化合物7种(相对质量分数2.814 1%)。其中,醛类、酚类、含硫含氮及杂环化合物对熏肉的风味可能有较为显著的影响。
The volatile components of Chaigubao “Guo Xi ” bacon were extracted by simultaneous distillation and extraction (SDE), and their components were analyzed by gas chromatography-mass spectrometry (GC-MS) For analysis and identification. Results A total of 82 volatile components were identified, of which 17 were hydrocarbons (relative mass fraction 8.728 3%), aldehydes 23 (relative mass fraction 57.723 3%), alcohols 12 (relative mass fraction 4.042%), 10 kinds of ketones (relative mass fraction 2.719 2%), 3 kinds of esters (relative mass fraction 1.947%), 9 kinds of phenols (relative mass fraction 6.237 2%), ethers 1 (relative mass fraction 2.406 4%), , 7 kinds of heterocyclic compounds (relative mass fraction 2.814 1%). Among them, aldehydes, phenols, sulfur-containing nitrogen and heterocyclic compounds may have a more significant impact on the flavor of bacon.