SDE-GC-MS分析肯德基吮指原味鸡挥发性风味成分.PDFVIP

268 2011, Vol. 32, No. 22 食品科学 ※分析检测 张 宁，陈海涛 * ，綦艳梅，孙宝国，黄明泉 (北京工商大学食品学院，北京 100048) 采用同时蒸馏萃取(simultaneous distillation and extraction ，SDE)，结合气质联用(gas chromatogrophymass spectrometry ，GC-MS) ，对肯德基吮指原味鸡的挥发性风味成分进行分析，并讨论各物质对整体风味的影响。共 鉴定出 66 种化合物，其中烃类 14 种，醛类 23 种，醇类 4 种，酮类 7 种，酚类 4 种，脂肪酸类 3 种，酯类 2 种， 内酯类2 种，杂环化合物 7 种。烃类(17.44%) 、醛类(45.41%)和脂肪酸类(13.26%) 的相对含量较多，其次为酮类 (3.65%) 、杂环化合物(2.79%) 。 肯德基吮指原味鸡；挥发性成分；同时蒸馏萃取(SDE) ；气质联用(GC-MS) Analysis of Volatile Compounds of KFC Original Recipe Fried Chicken by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry ZHANG Ning ，CHEN Hai-tao* ，QI Yan-mei ，SUN Bao-guo，HUANG Ming-quan (School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China) Abstract ：The volatile compounds in KFC original recipe fried chicken were analyzed by simultaneous distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). The effect of each compound on the overall flavor was discussed. A total of 66 compounds were identified including 14 hydrocarbons, 23 aldehydes, 4 alcohols, 7 ketones, 4 phenols, 3 acids, 2 esters, 2 lactones and 7 heterocyclic compounds. The prominent compounds were hydrocarbons, aldehydes, acids, ketones and heterocyclic compounds, accounted for 17.44%, 45.41%, 13.26%, 3.65% and 2.79%, respectively. Key words ：KFC original recipe fried chicken ；volatile compounds ；simultaneous distillation extraction (SDE)；gas chromatography-mass spectrometry (GC-MS) 中图分类号：TS207.3 文献标识码：A 文章编号：1002-6630(2011)22-0268-05 鸡肉的风味物质可分为滋味化合物和香气化合物， 为一，对微量成分的提取效率高。本实验采用同时蒸馏 即味感物质和嗅感物质[ 1 ] 。味感物质主要存在于生肉 萃取法(simult