摘要
以广西海鸭蛋为原料,采用顶空固相微萃取-气相色谱-质谱联用技术对广西海鸭蛋的挥发性化合物进行测定和分析。结果表明,从广西海鸭蛋的蛋清、蛋黄中分别检测出37种,29种挥发性化合物,鉴定到的挥发性物质主要包括烷烃类、烯烃类、醇类、酮类、醛类、醚类、酸类、酯类、含硫化合物、杂环类及硅化物等。研究结果为海鸭蛋的品质和风味提供了重要信息,也为海鸭蛋的生产加工方式提供一定的参考。
To study the volatile flavor compounds in Guangxi sea duck eggs,SPME-GC-MS technology was used to analyze and compare in egg yolk and egg white.The results showed that 37 kinds and 29 kinds of flavor substances were detected in the egg white and egg yolk of Guangxi sea duck egg,respectively,which included hydrocarbons,alcohols,ketones,aldehydes,ether,acid,esters,sulfurcontaining or heterocyclic compounds and silicides.The study could be provided scientific basis for the quality,the flavor and processing methods of sea duck eggs.
作者
刘佳凡
邸维
李欣
邹琴
陈海彬
张小辉
黄百祺
LIU Jiafan;DI Wei;LI Xin;ZOU Qin;CHEN Haibin;ZHANG Xiaohui;HUANG Baiqi(School of Food Science and Biological Engineering,Guangdong Polytechnic of Science and Trade,Guangzhou,Guangdong 510430,China;Modern Lingnan Food Heritage&Innovation Center,Guangzhou,Guangdong 510430,China)
出处
《农产品加工》
2021年第13期72-74,共3页
Farm Products Processing
