摘要
目的:本文采用气相-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)分析不同炖煮次数鸡汤挥发性风味物质浓度和种类的变化。方法:取168只鸡,反复炖煮20次,分别取炖煮第1、3、5、7、10、15、20次的鸡汤样品进行GC-IMS分析。结果:反复炖煮5次后,汤中风味物质以醛类和醇类物质为主,醛类、酮类、醇类挥发性物质缓慢增加;随着反复炖煮次数的增加,除醛类物质外,醇类、烃类、含氮化合物和酮类物质大量增加,醇类和酮类物质含量高。总的来说,在反复炖煮15次后,风味物质基本保持稳定。结论:GC-IMS可用于炖煮过程中挥发性风味物质的可视化表征,研究结果对揭示鸡汤风味形成具有一定的理论指导和实际应用价值。
Objective:in this paper,gas chromatography-ion mobility spectroscopy(GC-IMS)was used to analyze the concentration and type changes of volatile compounds in chicken broth with different stewing times.Method:168 chickens were stewed for 20 times.The chicken broth samples of the 1st,3rd,5th,7th,10th,15th and 20th strewing times were determined by GC-IMS.Results:After stewing for five times,the main flavor substances in the soup were aldehydes and alcohols,and the volatile compounds of aldehydes,ketones and alcohols increased slightly.With the increase of stewing times,the types of alcohols,hydrocarbons,nitrogen compounds and ketones increased greatly,and the contents of alcohols and ketones were higher.In general,after 15 times of stewing,the flavor substances remained stable.Conclusion:GC-IMS can be used for visual characterization of volatile compounds.This study have the theoretical guidance and practical application value for revealing the flavor formation of chicken broth.
作者
杜超
戚军
蔡莹暄
张浩
张庆永
刘登勇
DU Chao;QI Jun;CAI Ying-xuan;ZHANG Hao;ZHANG Qing-yong;LIU Deng-yong(National and Iocal Joint Engineering Research Center for Fresh Agricultural Products Storage,Processing and Safety Control Technology,School of Food Science and Engineering,Bohai University,Jinzhou 121013,China;School of Tea and Food Science snd Technology,Anhui Agricultural University,Hefei 230036,China;School of Chemistry and Chemical Engineering,Bohai University,Jinzhou 121013,China;Jinan Hanon Scientific Instrument Co.,Ltd.,Jinan 250000,China;Dezhou,Shandong Province Grilled Chicken Co.,Ltd.,Dezhou 253000,China;Jiangsu Meat Production and Processing Quality and Safety Control Collaborative Innovation Center,Nanjing 210095,China)
出处
《食品工业科技》
CAS
北大核心
2020年第21期246-252,共7页
Science and Technology of Food Industry
基金
辽宁省自然科学基金面上项目(2019-MS-006)
辽宁省“兴辽英才计划”项目(XLYC1807100)。
