摘要
香气是评价燕窝风味的重要因素之一,经炖煮的燕窝具有一种类蛋清香气味。研究即食燕窝的香气特征对进一步分析燕窝品质具有十分重要意义。试验以印尼产燕条为材料,以固相微萃取吸附结合气相色谱质谱联用仪对即食燕窝中的香气成分进行测定。研究不同加工时间、不同加工温度和不同糖度对即食燕窝中香气成分的影响。结果表明,当炖煮温度达115℃,感官上可见明显燕窝风味,当燕窝的糖含量为6%,在122℃条件下炖煮30 min,以75μm碳分子筛/聚二甲基硅氧烷(Carboxen/PDMS)吸附分析,此时香气最佳。
Aroma was one of the important factors to evaluate the flavor of edible bird’s nest.The stewed bird’s nest had a kind of egg fragrance.To investigate the composition and content the aroma in edible bird’s nest was important to analyze the edible bird’s nest quality.The aroma compounds in edible bird’s nest were extracted by solid phase micro-extraction(SPME)and identified by gas chromatography mass spectroscopy(GC-MS) with SH-stabilwax column(30 m×0.25 mm,0.25 μm).The efects of processing time,temperature and sugar on the aroma of edible bird’s nest were analyzed.Results showed that the edible bird’s nest with 8% sugar treated at 120 ℃ for 30 min were rich in aroma detected by SPME-GC-MS,fused-silica fiber with 75 μm carboxen/polydimethylsiloxane(Carboxen/PDMS).
作者
张小江
白伟娟
黄玉容
柳训才
张晓婷
范群艳
ZHANG Xiaojiang;BAI Weijuan;HUANG Yurong;LIU Xuncai;ZHANG Xiaoting;FANQunyan(Yan Palace Seelong Food Co.,Ltd.,Nest Research Institute,Xiamen 361100)
出处
《食品工业》
CAS
2022年第10期265-270,共6页
The Food Industry
基金
海关总署项目(2021HK198)。
