鸭汤熟制过程中营养与风味特性的变化分析

摘要

以高邮鸭为原料，研究熟制条件对鸭汤营养与风味特性的影响。使用氨基酸自动分析法、GC-MS法序时检测鸭汤在熟制过程中游离氨基酸、游离脂肪酸、挥发性风味物指标的变化。结果显示：鸭汤中游离氨基酸、游离脂肪酸的总量均呈先增加后减少的趋势，检测出挥发性风味化合物61种，表明熟制时间对三类指标的变化均有显著性影响（P＜0．05）。结论：鸭汤中游离氨基酸、游离脂肪酸增加了其营养价值，其风味并不是由一种至数种挥发物简单叠加所致，而是由醇类、醛类、烷类、烷酸类、醚类、酯类、烯类、酮类等多类挥发性风味物质的协同作用形成，具有综合性特征。%Take Gaoyou duck as the raw material,the effect of cooking conditions on the nutrition and flavor characteristics of duck soup is researched.The changes of free amino acids,free fatty acids and volatile flavor compounds are detected by using amino acid auto analysis method and GC-MS method. The results show that the free total amino acids,free fatty acids in duck soup increase firstly and then decrease,the volatile flavor compounds detected are 61 species,which indicates that the cooking time has significant effect on the three kinds of indexes (P<0.05).Conclusion:The free amino acids,free fatty acids have increased the nutritional value of duck soup,its flavor is not the simple superposition from one to several kinds of volatile matter,but by the synergistic effect of alcohols,aldehydes, alkanes, alkyl acids, ethers, esters, alkene, ketone, etc., which has the comprehensive characteristics.