传统烹饪与软包装无锡酱排骨的挥发性风味成分对比

• 作 者: 郭贝贝 陈怡颖 陈海涛 孙宝国 张玉玉 郑福平
• 机 构: 北京工商大学北京市食品风味化学重点实验室,北京工商大学食品质量与安全北京实验室,
• 出 处: 精细化工
• 发表日期: 2015年05期
• 关键词: 酱排骨 无锡 烹饪 杂环类化合物 SPME 同时蒸馏萃取 香辛料 香精 挥发性风味成分 茴香脑

采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法与气相色谱-质谱联用(GC-MS)技术,提取分析传统烹饪无锡酱排骨的挥发性风味成分。与软包装无锡酱排骨进行比较,前者共鉴定出71种化合物,后者共鉴定出76种,共同检测到的物质有31种。两者在醛类及含氮、含硫及其杂环类化合物上的差异较为显著,是两种排骨样品风味差异的主要原因,而茴香等香辛料使用量的差异可能是导致传统烹饪与软包装无锡酱排骨风味差异的另一原因。

The volatile flavor components of traditional cooked Wuxi pork ribs were extracted and analyzed by SPME, SDE and GC-MS. Compared with the flexible pork rib dressing, the former identified a total of 71 compounds, the latter identified a total of 76 species, 31 species were detected together. The difference between the two in aldehydes and nitrogenous, sulfurous and heterocyclic compounds is significant, which is the main reason for the difference in flavor between the two kinds of pork ribs samples. However, the differences in the use of spices such as fennel may lead to the differences between conventional cooking and flexible packaging Wuxi Another reason for the difference in flavor of pork ribs.