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采用固相微萃取结合气相色谱/质谱联用技术检测了绿头野鸭鲜鸭、绿头野板鸭以及市售腊鸭的挥发性风味物质的种类及其相对含量。结果显示,板鸭84种挥发性风味物质分别为烃类17种、酮类9种、酸类7种、酯类7种、醚类2种、醛类13种、醇类17种、芳香族化合物10种、呋喃类1种、含硫化合物1种。通过与鲜鸭以及市售腊鸭的对比分析,初步判定绿头野板鸭的特征风味物质为香桧烯、(-)-柠檬烯、己醛、异戊醛、戊醛、壬醛、辛醛、2,3-辛二酮、己酸、戊酸、1-辛烯-3-醇等。为改进其加工工艺及产品品质提供理论依据。
The species and relative content of volatile flavor substances in the green mallard duck, the green wild duck and the commercially available duck were detected by solid phase microextraction combined with gas chromatography / mass spectrometry. The results showed that 84 kinds of volatile flavor substances in Panax were 17 kinds of hydrocarbons, 9 kinds of ketones, 7 kinds of acids, 7 kinds of acids, 7 kinds of esters, 2 kinds of ethers, 13 kinds of aldehydes, 17 kinds of alcohols, 10 kinds, 1 kinds of furans, 1 kinds of sulfur compounds. Through the comparison with the fresh duck and the commercial duck, the characteristic flavor substances of the green head duck were preliminarily determined as flavonene, (-) - limonene, hexanal, isovaleraldehyde, pentanal, nonanal, Octanedione, hexanoic acid, pentanoic acid, 1-octen-3-ol and the like. To improve its processing technology and product quality to provide a theoretical basis.