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采用加速溶剂萃取耦合溶剂辅助风味蒸发法,提取不同蒸制时间下鸡胸肉挥发性成分,利用气相色谱-质谱法结合保留指数定性分析,共鉴定出90种化合物。其中,在鸡胸肉蒸5、15 min和25 min后分别检出51、70种和53种挥发性成分。醛类、含氮、含硫及杂环类、酸类、醇类和烃类化合物的相对含量占绝对优势。鸡胸肉蒸15 min得到的挥发性成分在种类及数量上明显高于蒸5 min和25 min。
Accelerated solvent extraction coupled solvent-assisted flavor evaporation method was used to extract the volatile components of chicken breast under different steaming time. A total of 90 compounds were identified by gas chromatography-mass spectrometry and retention index qualitative analysis. Among them, 51,70 and 53 volatile components were detected after 5, 15 min and 25 min of steamed chicken breast. Aldehydes, nitrogen, sulfur and heterocyclic, acid, alcohol and hydrocarbon relative content of absolute advantage. The volatile components obtained from steamed chicken breast meat for 15 min were obviously higher than that of steamed meat for 5 min and 25 min.