HS-SPME分析酱卤鸭脖卤汤挥发性成分
Analysis on Volatile Components of Sauced Marinade of Duck Neck by HS-SPME
丁安子 1乔宇 1汪兰 1吴文锦 1廖李 1王俊 1施红2
作者信息
- 1. 湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心,武汉 430064
- 2. 荆楚理工学院化工与药学院,湖北 荆门 448000
- 折叠
摘要
对酱卤鸭脖卤汤的顶空固相微萃取(HS-SPME)分析方法进行优化,得到最佳萃取条件为30 mL顶空瓶中放入1.0 g卤汤,选用DVB/CAR/PDMS萃取头于50℃萃取40 min.最佳条件下,鉴定出35种化合物,烯烃类、醚类、醇类和酯类是构成酱卤鸭脖卤汤挥发性成分的主体成分.其中源于香辛料的挥发性成分依次为茴香脑(17.98%)、芳樟醇(8.49%)、乙酸芳樟酯(6.29%)、D-柠檬烯(5.76%)、β-石竹烯(5.55%)等.
Abstract
Optimi zation analysis method by headspace solid-phase microextraction (HS-SPME) for sauced marinade of duck neck. Optimum adsorption was achieved using DVB/CAR/PDMS fiber for adsorption at 50℃ for 40 min,in the 30 mL bottle contained 1.0 g marinade. 35 volatile components from marinade were determined using the optimized conditions. Olefin, ethers, alcohols and esters are the main volatile components of sauced marinade of duck neck. Which derived from the volatile components of spices were anethole (17.98%)、Linalool (8.49%)、Linalyl acetate (6.29%)、D-limonene (5.76%)、β-Caryophyllene(5.55%),etc.
关键词
酱卤鸭脖卤汤/顶空固相微萃取/挥发性成分Key words
sauced marinade of duck neck/headspace solid-phase microextraction/volatile components引用本文复制引用
基金项目
湖北省农业科学院青年科学基金(2015NKYJJ21)
湖北省农业科技创新中心项目(2016-620-000-001-034)
湖北省科技支撑计划项目(2014BBB012)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据