| SPME-GC-MS分析皖西白鹅蛋挥发性成分 |
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| 作者姓名： | 刘佳凡 陈海彬 黄百祺 吴巨贤 邹琴 |
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| 作者单位： | 广东科贸职业学院食品与生物工程学院;现代岭南饮食传承创新研发广东省普通高校工程技术中心 |
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| 摘 要： | 以皖西白鹅蛋的熟蛋清和熟蛋黄为研究对象,采用顶空固相微萃取-气相色谱-质谱联用技术对皖西白鹅蛋的挥发性化合物进行测定和分析。结果表明,从皖西白鹅蛋的熟蛋清、熟蛋黄中分别检测出48种、24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、酯类、含硫化合物、杂环类及硅化物等。研究结果为鹅蛋的品质和风味提供了重要的信息,也为鹅蛋的生产加工方式提供一定的参考。
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| 关 键 词： | 皖西白鹅 鹅蛋 挥发性成分 固相微萃取-气相色谱-质谱联用 |
Analysis of Volatile Components in Wanxi White Goose Eggs by SPME-GC-MS |
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| Authors: | LIU Jiafan CHEN Haibin HUANG Baiqi WU Juxian ZOU Qin |
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| Institution: | (School of Food Science and Biological Engineering Guangdong Polytechnic of Science and Trade,Guangzhou 510430,China;Modern Lingnan Food Heritage&Innovation Center,Guangzhou 510430,China) |
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| Abstract: | To study the volatile flavor compounds in Wanxi white goose eggs,SPME-GC-MS technology was used to analyze and compare in heated egg yolk and egg white.The results showed that 48 kinds and 24 kinds of flavor substances were detected in the heated egg white and heated egg yolk of Wanxi white geese eggs,respectively,which included hydrocarbons,alcohols,ether,aldehydes,ketones,esters,sulfurcontaining or heterocyclic compounds and silicides.The study could be provided scientific basis for the quality,the flavor and processing methods of goose eggs. |
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| Keywords: | Wanxi white goose goose eggs volatile compounds SPME-GS-MS |
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