| 顶空固相微萃取气质联用检测鸭肉挥发性风味成分 |
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| 引用本文： | 刘源,周光宏,徐幸莲,刘扬岷,王利平,袁身淑. 顶空固相微萃取气质联用检测鸭肉挥发性风味成分[J]. 江苏农业学报, 2005, 21(2): 131-136 |
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| 作者姓名： | 刘源 周光宏 徐幸莲 刘扬岷 王利平 袁身淑 |
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| 作者单位： | 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095;江南大学分析测试中心,江苏,无锡,214036 |
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| 基金项目： | 国家“863”计划(2002AA248031)，江苏省“十五”攻关项目(BE2001400) |
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| 摘 要： | 采用顶空固相微萃取气质联用(Headspacesolidphasemicroextractioncombinedwithgaschromatgraphymassspectrometry,HS-SPME-GC-MS)分析检测了生鸭肉、烘烤鸭肉、水煮鸭脯肉和鸭腿肉的挥发性香气成分。共检测到55种风味化合物,其中烃类10种、酮类8种、醇类8种、醛类12种、酸类5种、酯类2种、含硫含氮及杂环化合物10种。
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| 关 键 词： | 顶空固相微萃取气质联用 鸭肉 挥发性风味成分 |
| 文章编号： | 1000-4440(2005)02-0131-06 |
| 修稿时间： | 2004-10-11 |
Determination of Flavour Compounds in Duck Meat by HS-SPME-GC-MS |
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| LIU Yuan,ZHOU Guang-hong,XU Xing-lian,LIU Yang-min,WANG Li-ping,YUAN Shen-shu. Determination of Flavour Compounds in Duck Meat by HS-SPME-GC-MS[J]. Jiangsu Journal of Agricultural Sciences, 2005, 21(2): 131-136 |
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| Authors: | LIU Yuan ZHOU Guang-hong XU Xing-lian LIU Yang-min WANG Li-ping YUAN Shen-shu |
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| Affiliation: | LIU Yuan~1,ZHOU Guang-hong~1,XU Xing-lian~1,LIU Yang-min~2,WANG Li-ping~2,YUAN Shen-shu~2 |
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| Abstract: | Headspace solid phase microextraction combined with gas chromatgraphy-mass spectrometry (HS-SPME-GC-MS) was used to identify the volatile flavour compounds of raw duck meat, roasted duck meat, cooked duck breast and leg meat. Fifty-five compounds were identified which include ten kinds of hydrocarbons, eight kinds of ketones, eight kinds of alcohols, twelve kinds of aldehydes, five kinds of acids, two kinds of esters, ten kinds of sulfur- and nitrogen-containing compounds and heterocyclic compounds. |
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| Keywords: | HS-SPME-GC-MS duck meat volatile flavour compound |
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