| MAE-SAFE-GC-MS法分析道口烧鸡挥发性成分 |
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| 引用本文： | 张逸君,郑福平,张玉玉,陈海涛,黄明泉,谢建春,刘南南,范婷婷,孙宝国.MAE-SAFE-GC-MS法分析道口烧鸡挥发性成分[J].食品科学,2014,35(22):130-134. |
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| 作者姓名： | 张逸君 郑福平 张玉玉 陈海涛 黄明泉 谢建春 刘南南 范婷婷 孙宝国 |
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| 作者单位： | 1.北京工商大学 北京市食品风味化学重点实验室，北京 100048；2.北京工商大学 食品质量安全北京实验室，北京 100048 |
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| 基金项目： | 国家自然科学基金面上项目 |
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| 摘 要： | 采用微波辅助萃取耦合溶剂辅助风味蒸发法对道口烧鸡的挥发性成分进行提取。采用气相色谱-质谱结合保留指数定性分析道口烧鸡挥发性成分，共鉴定出98 种化合物，包括11 种醇、17 种醛、9 种酮、11 种含氮、含硫及杂环化合物、3 种酸、5 种酯、4 种醚、36 种烃和2 种酚。可能对道口烧鸡特征香气的形成起关键作用的有4-萜烯醇、糠醇、肉桂醇、己醛、苯甲醛、反-2-癸烯醛、2,4-癸二烯醛、大茴香醛、肉桂醛、丁香酚、茴香脑、肉豆蔻醚、2,3-二氢-3,5-二羟基-6-甲基-4H-4-吡喃酮等。
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| 关 键 词： | 道口烧鸡 微波辅助萃取耦合溶剂辅助风味蒸发 气相色谱-质谱联用 保留指数 挥发性成分 |
Analysis of Volatile Components in Daokou Roasted Chicken by MAE-SAFE-GC-MS |
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| ZHANG Yi-jun,ZHENG Fu-ping,ZHANG Yu-yu,CHEN Hai-tao,HUANG Ming-quan,XIE Jian-chun,LIU Nan-nan,FAN Ting-ting,SUN Bao-guo.Analysis of Volatile Components in Daokou Roasted Chicken by MAE-SAFE-GC-MS[J].Food Science,2014,35(22):130-134. |
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| Authors: | ZHANG Yi-jun ZHENG Fu-ping ZHANG Yu-yu CHEN Hai-tao HUANG Ming-quan XIE Jian-chun LIU Nan-nan FAN Ting-ting SUN Bao-guo |
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| Affiliation: | 1. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;
2. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China |
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| Abstract: | Volatile components in Daokou roasted chicken were extracted by microwave-assisted extraction dual solventassisted
flavor evaporation (MAE-SAFE) and identified by gas chromatography-mass spectrometry (GC-MS) based on
their retention indices. A total of 98 volatile components were identified, including 11 alcohols, 17 aldehydes, 9 ketones, 11
nitrogenous compounds, sulfur compounds and heterocyclic compounds, 3 acids, 5 esters, 4 ethers, 36 hydrocarbons and 2
phenols. The possible major flavor components in Daokou roasted chicken were terpinen-4-ol, 2-furanmethanol, cinnamyl
alcohol, hexanal, benzaldehyde, (E)-2-decenal, 2,4-decadienal, anisic aldehyde, cinnamaldehyde, eugenol, cis-anethol,
myristicin, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one. |
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| Keywords: | Daokou roasted chicken microwave-assisted extraction dual solvent assisted flavor evaporation (MAE-SAFE) gas chromatography-mass spectrometry (GC-MS) retention indices volatile components |
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