作　　者： ;

机构地区： 华中农业大学食品科学技术学院

出　　处： 《华中农业大学学报》 1989年第2期168-175,共8页

摘　　要： 本实验采用Likeos—Nickerson水蒸汽蒸馏溶剂同步萃取装置,首次从无铅松花皮蛋中提取挥发性风味成份。运用气相色谱质谱联用技术对其进行分离分析,并借助计算机检索、文献对照和图谱解析等手段共鉴定出59种化合物(包括吡嗪类、含硫化合物类,芳香烃类、羰基化合物、羧酸、醇、酯和其它化合物类)。其中只有19种化合物为禽蛋或蛋类制品原有风味物质。 Volatile components of Chinese preserved duck eqqs (pidan) were isolated by simulia neous stearn distillation/extraction using a Likens-Nckens apparatus, and concentrated by a Kuderna-Danish evaporator. The isolate was analyzed by gas chromatography (GC) and gas chromatography-mass specirometry (GC/MS). A lotal of 59 compounds, including pyrazines, sulfurcontaining compounds, benzenes, carboriyls, acids, alcohois, esters and some miscellaneous compounds, were identified. Only 19 of them were previously reported as aromas of eggs or egg producis.

关 键 词： 松花皮蛋 皮蛋风味 色质联用法

领　　域： [轻工技术与工程—农产品加工及贮藏工程] [轻工技术与工程—食品科学与工程]