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| 鸡肉挥发性风味化合物分析 | |
| 引用本文： | 袁华根,高峰,徐骏,周光宏.鸡肉挥发性风味化合物分析[J].江西农业学报,2006,18(5):139-141. |
| 作者姓名： | 袁华根 高峰 徐骏 周光宏 |
| 作者单位： | 1. 南京农业大学,动物科技学院,江苏,南京,210095;南京农业大学,食品科技学院,江苏,南京,210095 2. 南京农业大学,动物科技学院,江苏,南京,210095 3. 南京农业大学,食品科技学院,江苏,南京,210095 |
| 基金项目： | 国家科技攻关计划项目(2001BA501A29) |
| 摘 要： | 以42日龄AA肉鸡的胸肉为样品,采用固相微萃取气质联用法分析了AA肉鸡的挥发性香气成分。结果表明:匹配度超过800的挥发性风味化合物共49种,包括醛、醇、烃、酮、酸、酯以及含N、O、S的杂环化合物等七类,其中以醛、酮等羰基化合物为主,醇、烃次之,可见脂肪是鸡肉的重要风味前体物质,脂肪氧化是鸡肉香味产生的重要途径。 |
| 关 键 词： | AA肉鸡 挥发性风味 固相微萃取 化合物 分析 |
| 文章编号： | 1001-8581（2006）05-0139-03 |
| 收稿时间： | 2006-06-29 |
| 修稿时间： | 2006年6月29日 |
Identification of Volatile Flavour Compounds of Chicken Meat |
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| YUAN Hua-gen,GAO Feng,XU Jun,ZHOU Guang-hong.Identification of Volatile Flavour Compounds of Chicken Meat[J].Acta Agriculturae Jiangxi,2006,18(5):139-141. | |
| Authors: | YUAN Hua-gen GAO Feng XU Jun ZHOU Guang-hong |
| Institution: | 1. College of Animal Science and Technology, Nanjing Agricultural University, Jiangsu Province, Nanjing 210095, China; 2. College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, Nanjing 210095, China |
| Abstract: | Volatile flavour compounds in the breast meat of 42-day-old AA chicken were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC/MS method.The result indicated that total 49 volatile flavour compounds of matching degree more than 800 were identified,including aldehydes,alcohols,hydrocarbons,kntons,acids,esters,and loop compounds containing N,S,O atoms.The major volatile compounds are aldehydes and kntons.It is clear that lipid is the important flavour precursor and lipid oxidation is the important flavour producing way. |
| Keywords: | AA chicken Volitale compounds HS-SPME Compound Analysis |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |