以贵州三穗鸭为原料,采用(手动)顶空固相微萃取-气质联用法对三穗血浆鸭各加工环节中挥发性风味成分进行检测分析.结果表明:固相微萃取技术有效地吸附了鸭肉中的挥发性成分;从生鸭肉、预煮后、腌制后、油炸后以及成品样品中分别检测出59,57,56,58,78种挥发性风味成分,主要是醛类、烃类、萜类化合物.醛类化合物在整个加工工艺中含量先上升后下降,在预煮中含量达到最大;烷烃和烯烃类化合物在生鸭肉中含量较高,在预煮、腌制、油炸等工艺中含量不高且种类差异大;萜类化合物在生鸭肉、预煮、腌制和油炸工艺中均未检测出,但在成品中含量很高,这主要来源于调味品;醇、酮、含硫、含氮及其它化合物含量和种类相对较少,但风味贡献较大.%The volatile flavor compounds in the duck meat of Guizhou Sansui in different processing stages were identified and classified by gas chromatography mass spectrometry combined with headspace solid phase microextraction (HS-SPME-GC-MS).The results showed that SPME could be an effective tool of volatiles' absorption of them and 59,57,56,58,and 78 compounds were identified from the meat of the raw,pre-cooking,pickling,and fried ducks,and the finished products respectively,most of which were aldehydes,hydrocarbons and terpenoids.The content change of aldehydes was increased and then decreased,and reaching the maximum in precooking step.The contents of alkanes and olefins in the raw duck meat were higher,whereas they were lower in the pre-boiled,marinated,deep-fried and other processes,and the kinds of alkanes and olefins had a significant difference.Terpenoids were not detected in the raw,pre-cooked,pickled and fried duck meat,but it was found highly in the finished products,mainly from the seasonings.The contents of alcohols,ketones,sulfur,nitrogen and other compounds and types were relatively few,but had a significant contribution to its flavor.
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