| 蓝孔雀蛋挥发性风味物质的检测分析 |
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| 引用本文： | 王雪燕,杨富民,杨振.蓝孔雀蛋挥发性风味物质的检测分析[J].甘肃农业大学学报,2010,45(1). |
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| 作者姓名： | 王雪燕 杨富民 杨振 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070 |
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| 摘 要： | 采用固相微萃取法,结合气相色谱-质谱(GC-MS)技术对蓝孔雀蛋的挥发性风味物质进行了分析检测,并与京白鸡蛋进行了对比研究.结果表明:在检出的60种蓝孔雀蛋挥发性风味物质中,有贡献的主要挥发性物质为L-丙氨酸乙酯、己醛、丙酮、乙醇、壬醛、庚醛、1-辛烯-3-醇、苯甲醛、正二十烷等;而检出的41种京白鸡蛋挥发性风味物质中,有贡献的主要挥发性物质为L-丙氨酸乙酯、苯甲醛、1-辛烯-3-醇、己醛、吡啶、甲苯等;蓝孔雀蛋与京白鸡蛋相比,在挥发性风味物质组成及其相对含量上均存在着明显差异.
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| 关 键 词： | 挥发性物质 蓝孔雀蛋 京白鸡蛋 |
Volatile compounds of eggs from blue peafowl (Pavo cristatus) |
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| WANG Xue-yan,YANG Fu-min,YANG Zhen.Volatile compounds of eggs from blue peafowl (Pavo cristatus)[J].Journal of Gansu Agricultural University,2010,45(1). |
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| Authors: | WANG Xue-yan YANG Fu-min YANG Zhen |
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| Institution: | College of Food Science and Engineering;Gansu Agricultural University;Lanzhou 730070;China |
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| Abstract: | The volatile components of blue peafowl eggs were determined by solid phase micro extraction(SPME)and gas chromatography-mass spectrum(GC-MS),with chicken eggs(Beijing White)as the control.The results showed that main volatile components contributed to flavor of blue peafowl eggs were as L-alanine ethyl ester,hexanal,propanone,alcohol,nonanal,heptaldehyde,1-octene-3-ol,benzaldehyde and eicosane among identified sixty components.Main volatile components contributed to flavor of chicken eggs were as L-alanine... |
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| Keywords: | volatile compounds blue peafowl egg chicken egg |
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