基于HS-SPME-GC-MS法比较瓢鸡和盐津乌骨鸡不同部位挥发性风味成分

为了研究优质地方鸡种瓢鸡和盐津乌骨鸡不同部位的主体风味成分,以300日龄瓢鸡和盐津乌骨鸡的胸肌和腿肌作为试验对象,利用顶空固相微萃取(HS-SPME)技术提取,采用气相色谱质谱联用(GC-MS)技术分离和鉴定鸡肉中的挥发性物质,结合相对活度值(ROAV)确定主体风味活性物质。结果表明,鸡肉样品中共检出76种挥发性化合物,主要包括醛类、醇类、酮类、酯类、酸类、烃类化合物,不同品种不同部位之间挥发性风味物质的组分和含量存在差异。瓢鸡主体风味物质由2-甲基丁醛、戊醛、己醛、庚醛、辛醛、反-2-辛烯醛、壬醛、1-辛烯-3-醇、辛烷构成;盐津乌骨鸡主体风味物质主要由2-甲基丁醛、己醛、壬醛、1-辛烯-3-醇构成。主体风味物质对不同部位不同品种鸡肉样品的贡献程度不同,其中醛类化合物对鸡肉的整体风味贡献最大。本研究结果为瓢鸡和盐津乌骨鸡的风味特性研究和开发利用提供了理论依据。

HS-SPME-GC-MS-based Volatile Flavor in Breast and Leg Muscle of Piao Chicken and Yanjin Silky Fowl

To investigate the main flavor components from different parts of two high-quality local chicken species, Piao chicken and Yanjin silky fowl, the breast and leg muscles of these two breeds with the age of 300 days were used. Volatile flavor compounds of chicken were extracted by headspace solid-phase microextraction (HS-SPME), separated and identified by gas chromatography-mass spectrometry (GC-MS). Relative odor activity value (ROAV) was used to analyze the main flavor components in chicken. The results showed that a total of 76 volatile compounds were identified from chicken samples including aldehydes, alcohols, ketones, esters, acids and hydrocarbons, and there were differences in the compositions and contents of volatile flavor in different muscle parts of Piao chicken and Yanjin silky fowl. 2-methyl-butyraldehyde, valeraldehyde, hexanal, heptaldehyde, octanal, (E)-2-octenal, furfural, 1-octene-3-ol and octane were determined as the main flavor components of Piao chicken. 2-methyl-butyraldehyde, hexanal, furfural and 1-octene-3-ol were determined as the main flavor components of Yanjin silky fowl. The main flavor components contributed differently in different muscle parts of Piao chicken and Yanjin silky fowl, and aldehydes contributed the most to the overall flavor of the investigated chicken. The results of this study can provide a experimental basis for the research, development and utilization of flavor characteristics of Piao chicken and Yanjin silky fowl.