%0 Journal Article %T SPME-GC-MS法分析德州扒鸡挥发性风味成分的条件优化及成分分析 %A 王学敬 %A %A 李聪 %A 王玉峰 %A 王？S %A 张万刚 %A 徐宝才 %J 南京农业大学学报 %D 2016 %R 10.7685/jnau.201509034 %X [目的] 本试验旨在研究德州扒鸡的主要挥发性风味成分。[方法] 以德州扒鸡为试验材料,用固相微萃取(SPME)技术结合GC-MS分析德州扒鸡的挥发性风味成分,对萃取头、样品量、萃取温度和萃取时间等因素进行优化,并分别用非极性柱TR-5MS和极性柱DB-WAX进行双柱定性分析,确定挥发性风味成分的种类。加0.01 mL 2-辛醇(质量浓度为82.5 μg？mL-1)作为内标,准确定量其风味成分。根据定性和定量分析结果,通过风味强度计算,确定其对德州扒鸡整体风味的贡献大小。[结果] SPME法分析德州扒鸡风味成分的最佳条件为75 μm CAR/PDMS萃取头、样品量3 g、萃取温度60℃、萃取时间45 min。共检测出57种风味成分,包括12种烷烃、11种芳香烃、11种醇类、9种醛类、2种酸类、3种酚类、3种酮类、5种杂环类,2种色谱柱均可检测出的成分仅占15种。TR-5MS柱检出德州扒鸡挥发性风味成分中主要风味成分有糠醇、蘑菇醇、芳樟醇、己醛、辛醛、壬醛、癸醛、丁香酚和2-戊基呋喃;DB-WAX柱分析结果中,主要风味成分有柠檬烯、茴香脑、糠醇、蘑菇醇、芳樟醇、辛醛、苯甲醛、壬醛、癸醛、庚醛、丁香酚、2-戊基呋喃和2,6-二甲基吡嗪。[结论] 确定了8种德州扒鸡的主要挥发性风味成分。</br>[Objectives] The aim of this study was to explore the main flavor compounds of Dezhou braised chicken.[Methods] The research was based on the experiment in which Dezhou braised chicken was used as material, and solid phase micro-extraction(SPME)was used to extract volatile flavor components in Dezhou braised chicken. The extraction head, loading sample volume, extraction temperature and extraction time were optimized in order to achieve the optimal extraction effect. The TR-5MS on-limit extraction head and DB-WAX polar extracts were used to analyze the volatile flavor compounds in Dezhou braised chicken and 2-octanol(0.01 mL, 82.5 μg？mL-1) was added into sample as internal standard substance. Finally, odor activity value(OAV)was used to analyze the concentrations of the flavor compound to flavor.[Results] Through the analysis of single-factor experiment, 75 μm CAR/PDMS extraction head, samples 3 g, temperature 60℃, time 45 min were the best condition to extract the flavor compounds of Dezhou braised chicken. Under the optimized condition, 57 kinds of flavor components were found by analyzing the TR-5MS non-limit extraction head and DB-WAX polar extracts, including 12 kinds of alkane, 11 kinds of aromatic hydrocarbon, 11 kinds of alcohol, 9 kinds of aldehydes, 2 kinds of acids, 3 kinds of phenols, 3 kinds of ketone and 5 kinds of heterocycilc. 15 kinds of flavor compounds were found on both TR-5MS and DB-WAX. The main flavor compounds on TR-5MS were as follows:2-furanmethanol, 1-octen-3-ol, 3, 7-dimethyl-1, 6-octadien-3-ol, hexanal, octanal, nonanal, decanal, eugenol, 2-pentyl-furan;on DB-WAX were limonene, anethole, 2-furanmethanol, 1-octen-3-ol, 3, 7-dimethyl-1, 6-octadien-3-ol, octanal, benzaldehyde, nonanal, decanal, heptana, eugenoll, 2-pentyl-furan, 2, 6-dimethyl-pyrazine.[Conclusions] Eight compounds were determined as the main flavor compounds %K 固相微萃取(SPME) %K 挥发性风味物质 %K 德州扒鸡 %K 气相色谱-质谱法(GC-MS) %K 风味强度(OAV)< %K /br> %K solid phase micro-extraction(SPME) %K volatile flavor substances %K Dezhou braised chicken %K gas chromatography-mass spectrometry(GC-MS) %K odor activity value(OAV) %U http://nauxb.njau.edu.cn/oa/darticle.aspx?type=view&id=201603022