Position: Home > Articles > Effect of different cooking methods on volatile components of traditional Xiangxi bacon
Journal of Fujian Agriculture and Forestry University(Natural Science Edition)
2017
(4)
474-480
不同烹饪方式对传统湘西腊肉挥发性成分的影响
作 者：
黄群;傅凌韵;郑宝东;宋洪波;张龙涛;许正金
单 位：
福建农林大学食品科学学院;福建正大食品有限公司
关键词：
湘西腊肉;挥发性成分;烹饪方式;气相色谱—质谱联用
摘 要：
传统湘西腊肉经蒸煮、油炸和微波3种烹饪方式处理后,采用固相微萃取结合气相色谱—质谱联用(GC-MS)技术对其挥发性成分进行对比分析.结果表明,腊肉共鉴定出117种挥发性成分,主体成分为酸类化合物(7种)、酯类化合物(15种)、羰基类化合物(29种)、酚类化合物(38种)、醇类化合物(10种)和碳氢化合物(18种).微波加热形成的风味化合物种类最多,达60种,且醇类、酸类和酯类化合物最多;蒸煮次之,为49种;油炸最少,仅42种.
译 名：
Effect of different cooking methods on volatile components of traditional Xiangxi bacon
作 者：
HUANG Qun;FU Lingyun;ZHENG Baodong;SONG Hongbo;ZHANG Longtao;XU Zhengjin;College of Food Science,Fujian Agriculture and Forestry University;Fujian Zhengda Food Company Limited;
关键词：
Xiangxi bacon;;volatile component;;cooking method;;gas chromatography-mass spectrometry
摘 要：
Traditional Xiangxi bacon was cooked in 3 methods,and was extracted with head space solid phase microextraction(SPME) technique and analyzed by gas chromatography-mass spectrometry(GC-MS). A totally of 117 volatile compounds were identified,including 7 acids,15 esters,29 carbonyls,38 phenols,10 alcohols and 18 hydrocarbons. The results showed that microwave heating produced 60 flavour compounds,followed by 49 types from steaming and 42 types from frying.
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