新疆大盘鸡挥发性风味成分的GC-MS分析

Volatile flavor compounds analysis of the dapanji by GC- MS

摘要: 为了研究新疆大盘鸡中的特征风味成分,本文采用固相微萃取（SPME）法和同时蒸馏萃取（SDE）法提取大盘鸡的挥发性风味成分,用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果显示:共鉴定出85种挥发性风味成分,包括烃类23种、醛类20种、醇类15种、酮类4种、酸类3种、酯类8种、杂环及其他化合物12种。其中,醛类和杂环类化合物对大盘鸡特征香气的形成起重要作用。

Abstract: Volatile flavor components in dapanji ( large- plate fried chicken and potato) were extracted by simultaneous distillation extraction ( SDE) and solid- phase micro extraction ( SPME) , and identified by gas chromatography- mass spectrometry ( GC- MS) . The results showed that: a total of 85 volatile flavor compounds were identified, including 23 hydrocarbons, 20 aldehydes, 15 alcohols, 4 ketones, 3 acids, 8 esters, 12 heterocyclic compounds and others.The aldehydes and heterocyclic compounds played an important role in the formation of characteristic aroma of dapanji.