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投稿时间：2019-01-15
投稿时间：2019-01-15
中文摘要: 采用固相微萃取-气相色谱-质谱联用技术检测卤鹅微波杀菌前后皮脂、肌肉中挥发性风味化合物的种类和含量，并计算各挥发性风味化合物的相对气味活度值。结果表明：卤鹅皮脂中共检测出46 种挥发性风味化合物，其中相对含量较高的是烃类（35.35%）、酮类（23.38%）和酚类（24.14%）。卤鹅肌肉中共检测出49 种挥发性风味化合物，其中相对含量较高的是醛类（75.62%）和酮类（18.19%）。微波杀菌后卤鹅皮脂中共检测出46 种挥发性风味化合物，其中相对含量较高的是烃类（46.38%）和酚类（32%）。微波杀菌后卤鹅肌肉中共检测出46 种挥发性风味化合物，其中相对含量较高的是醛类（74.48%）和酮类（16.12%）。微波杀菌对卤鹅皮脂中酮类化合物风味有影响，微波杀菌对肌肉中挥发性风味化合物没有显著影响。
中文关键词: 挥发性风味化合物 固相微萃取-气相色谱-质谱 微波杀菌 卤鹅
Abstract:Solid phase micro-extraction-gas chromatography-mass spectrometry（SPME-GC-MS）was used to assessment the influence of microwave sterilization on species and contents of volatile flavor compounds，then the relative odor activity value of each volatile flavor compounds were calculated.The results showed that 46 volatile flavor compounds were detected in halogen goose sebum，hydrocarbons（35.35%），ketones（23.38%）and phenol （24.14%）were relatively high.A total of 49 volatile flavor compounds were detected in the muscle of halogen geese，among which aldehydes（75.62%）and ketones（18.19%）were the most abundant.After microwave sterilization，46 volatile flavor compounds were detected in halogen goose sebum，among which hydrocarbons（46.38%）and phenol（32%）were the most abundant.A total of 46 volatile flavor compounds were detected in the muscle of halogen geese after microwave sterilization，among which aldehydes（74.48%）and ketones（16.12%）were the most abundant.Microwave sterilization had effect on the content of Ketones in halogen goose sebum，which had no significant effects on species and contents of volatile flavor compounds in muscle of halogen geese.
keywords: volatile flavor compounds solid phase micro-extraction combined with gas chromatography-mass spectrometry microwave sterilization spiced goose meat
文章编号：202001008 中图分类号： 文献标志码：
基金项目:重庆市基本科研业务费项目（16442）
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