SPME-GC-MS结合GC-O分析糖醋排骨风味香精挥发性风味成分

摘要

采用固相微萃取法提取糖醋排骨风味香精中挥发性成分,并结合气相色谱-质谱联用技术和气相色谱-嗅闻技术对萃取成分进行鉴定.结果显示,糖醋排骨风味香精共鉴定出挥发性成分55种,其中烃类11种(16.45％)、醚类3种(13.41％)、醇类10种(12.38％)、其他化合物5种(12.03％)、酮类4种(5.45％)、酯类3种(3.82％)、醛类8种(3.54％)、酸类6种(3.46％)、酚类5种(1.74％).经气相色谱-嗅闻确定糖醋排骨风味香精中的12种关键性风味成分为β-蒎烯、乙酸、糠醛、2,3,5,6-四甲基吡嗪、苯甲醛、芳樟醇、3-甲基丁酸、反-2-癸烯醛、反-2,4-癸二烯醛、4-羟基-2,5-二甲基-3(2H)呋喃酮、大茴香醛、丁香酚.%The volatile flavor components of sweet and sour spareribs flavoring were extracted by solid phase microextraction (SPME) and then were determined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O).The results showed that a total of 55 volatile compounds were identified in the flavoring,including 11 hydrocarbon (16.45％),3 ethers (13.41％),10 alcohols (12.38％),5 nitrogen-containing compounds or heterocyclic compounds (12.03％),4 ketone (5.45％),3 esters (3.82％),8 aldehydes (3.54％),6 acids (3.46％),and 5 phenols (1.74％).A total of 12 key aroma compounds were identified by GC-O,including β-pinene,acetic acid,furfural,2,3,5,6-tetramethylpyrazine,benzaldehyde,linalool,3-methyl-butanoic acid,trans-2-decenal,(E,E)-2,4-decadien-l-al,4-hydroxy-2,5-dimethyl-3(2H) furanone,anisaldehyde,and eugenol.