SPME-GC-MS联用检测东坡肘子中挥发性风味成分

Study on analyzing volatile flavor compounds of Dongpo Shank by SPME- GC- MS

摘要: 采用固相微萃取-气质联用（SPME-GC-MS）的方法,对王家渡、惠通、蜀州、梅林及楼外楼5种东坡肘子中的挥发性风味成分进行分离鉴定。共鉴定出118种挥发性风味化合物,其中烃类41种,醛类16种,酮类9种,醚类2种,醇类18种,酯类4种,酸类2种,酚类7种,呋喃及含N、S类19种。其中烃类、醛类、醇类和呋喃及含N、S类物质对东坡肘子的风味可能有着较为显著的影响。

Abstract: The volatile flavor compounds of five kinds of dongpo shanks were analyzed by SPME- GC- MS such as Wangjiadu,Huizhou,Shuzhou,Meilin and Louwailou.118 kinds of volatile flavor compounds were found from the five kinds of dongpo shanks,they were 41 kinds of hydrocarbons,16 kinds of aldehydes,9 kinds of ketones,2 kinds of ethers,18 kinds of alcohols,4 kinds of esters,2 kinds of acids,7 kinds of phenols,2 kinds of furans and 17 kinds of other compounds with N and S.In all hydrocarbons,aldehydes,alcohols,furans and the compounds with N and S obviously affected the flavor of dongpo shanks.