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采用微波辅助萃取耦合溶剂辅助风味蒸发法对道口烧鸡的挥发性成分进行提取。采用气相色谱-质谱结合保留指数定性分析道口烧鸡挥发性成分,共鉴定出98种化合物,包括11种醇、17种醛、9种酮、11种含氮、含硫及杂环化合物、3种酸、5种酯、4种醚、36种烃和2种酚。可能对道口烧鸡特征香气的形成起关键作用的有4-萜烯醇、糠醇、肉桂醇、己醛、苯甲醛、反-2-癸烯醛、2,4-癸二烯醛、大茴香醛、肉桂醛、丁香酚、茴香脑、肉豆蔻醚、2,3-二氢-3,5-二羟基-6-甲基-4H-4-吡喃酮等。
A microwave assisted extraction coupled solvent-assisted flavor evaporation method was used to extract the volatile constituents from crossing broilers. A total of 98 compounds were identified, including 11 kinds of alcohols, 17 kinds of aldehydes, 9 kinds of ketones, 11 kinds of nitrogenous, sulfurous and heterocyclic compounds, and 3 kinds of heterocyclic compounds, which were identified by gas chromatography-mass spectrometry and retention index 5 kinds of esters, 4 kinds of ethers, 36 kinds of hydrocarbons and 2 kinds of phenols. There may be 4-terpene alcohol, furfuryl alcohol, cinnamyl alcohol, hexanal, benzaldehyde, trans-2-decen aldehyde, 2,4-decadienal, fennel Aldehydes, cinnamaldehyde, eugenol, anethole, myristyl ether, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-4-pyrone and the like.