食品科学2012，Vol.33Issue(14)：228-234,7.
SPME-GC-MS法检测油炸藕夹挥发性风味物质
Detection of Volatile Flavor Components in Fried Lotus Root Stuffed with Meat by SPME-GC-MS
张文君 1何慧 1杨尔宁 2满媛 1马芝丽1
作者信息
- 1. 华中农业大学食品科学技术学院,湖北武汉430070
- 2. 华中农业大学农业微生物学国家重点实验室,湖北武汉430070
- 折叠
摘要
Abstract
Solid phase micro-extraction （SPME） coupled with gas chromatography-mass spectrometry （GC-MS） was used to analyze the volatile flavor components of fried lotus root stuffed with meat. The optimal SPME extraction condition was determined by orthogonal array design method as follows： a 14.00 g sample was put into a 40 mL vial and extracted with a CAR/PDMS fiber at 90℃ for 70 min. Totally 53 kinds of compounds including aldehydes, sulfur-containing compounds, esters, ketone and furan compounds were detected. Small molecules like aldehydes mainly stemmed from oil oxidation. Sulfur-containing heterocy- clic compounds and part of aldehydes, ketones and ester compounds mainly stemmed from Maillard reaction and Strecker degradation of meat. Pyran and pymzine resulted from Caramelization reaction and Strecker degradation of coating batter at high temperature. From these results, it can be concluded that SPME coupled with GC-MS is applicable for the analysis of volatile flavor components in fried lotus root stuffed with meat. Meanwhile, we also found that stuffed meat, condiments, coating batter and lotus root made great contribution to the pleasant flavor of this product.关键词
固相微萃取/气-质联用/藕夹/挥发性香气成分Key words
solid phase micro-extraction (SPME)/gas chromatography-mass spectrometry (GC-MS)/fried lotus rootstuffed with meat/volatile compounds分类
轻工纺织引用本文复制引用
张文君,何慧,杨尔宁,满媛,马芝丽..SPME-GC-MS法检测油炸藕夹挥发性风味物质[J].食品科学,2012,33(14):228-234,7.
