| 不同烹饪方式对传统湘西腊肉挥发性成分的影响 |
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| 引用本文： | 黄群,傅凌韵,郑宝东,宋洪波,张龙涛,许正金.不同烹饪方式对传统湘西腊肉挥发性成分的影响[J].福建农林大学学报(自然科学版),2017,46(4). |
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| 作者姓名： | 黄群 傅凌韵 郑宝东 宋洪波 张龙涛 许正金 |
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| 作者单位： | 1. 福建农林大学食品科学学院,福建 福州350002;福建正大食品有限公司,福建 龙岩364000;2. 福建正大食品有限公司,福建 龙岩,364000;3. 福建农林大学食品科学学院,福建 福州,350002 |
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| 基金项目： | 福建农林大学高水平大学建设项目 |
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| 摘 要： | 传统湘西腊肉经蒸煮、油炸和微波3种烹饪方式处理后,采用固相微萃取结合气相色谱—质谱联用(GC-MS)技术对其挥发性成分进行对比分析.结果表明,腊肉共鉴定出117种挥发性成分,主体成分为酸类化合物(7种)、酯类化合物(15种)、羰基类化合物(29种)、酚类化合物(38种)、醇类化合物(10种)和碳氢化合物(18种).微波加热形成的风味化合物种类最多,达60种,且醇类、酸类和酯类化合物最多;蒸煮次之,为49种;油炸最少,仅42种.
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| 关 键 词： | 湘西腊肉 挥发性成分 烹饪方式 气相色谱—质谱联用 |
Effect of different cooking methods on volatile components of traditional Xiangxi bacon |
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| HUANG Qun,FU Lingyun,ZHENG Baodong,SONG Hongbo,ZHANG Longtao,XU Zhengjin.Effect of different cooking methods on volatile components of traditional Xiangxi bacon[J].Journal of Fujian Agricultural and Forestry University,2017,46(4). |
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| Authors: | HUANG Qun FU Lingyun ZHENG Baodong SONG Hongbo ZHANG Longtao XU Zhengjin |
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| Abstract: | Traditional Xiangxi bacon was cooked in 3 methods, and was extracted with head space solid phase microextraction (SPME) technique and analyzed by gas chromatography-mass spectrometry (GC-MS). A totally of 117 volatile compounds were identified, including 7 acids, 15 esters, 29 carbonyls, 38 phenols, 10 alcohols and 18 hydrocarbons. The results showed that micro-wave heating produced 60 flavour compounds, followed by 49 types from steaming and 42 types from frying. |
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| Keywords: | Xiangxi bacon volatile component cooking method gas chromatography-mass spectrometry |
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