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为探究新疆椒麻鸡的特征挥发性成分,采用气相色谱-质谱联用(GC-MS)技术对石河子不同餐馆的8个椒麻鸡样本的挥发性成分分离鉴定,并结合聚类分析(HCA)、主成分分析法(PCA)构建8组椒麻鸡汤料的挥发性物质相关性模型,得出不同样本间关键性差异物质。研究显示:已检测出的74种挥发性风味成分,分成8类,包括烃类(30种),醇类(10种),醛类(10种),酯类(6种),酮类(8种),杂环类化合物(5种),硫醚类化合物(3种)及醚类(2种)。其中烃类(17.27%~74.22%)和醇类(14.77%~56.75%)含量较高,其次为酯类(0.50%~22.31%)和杂环类(0.55%~11.36%)。含量较高的化合物有芳樟醇(3.03%~37.31%),D-柠檬烯(5.60%~25.72%)。确定芳樟醇、D-柠檬烯和2,4-癸二烯醛等化合物在椒麻鸡特征风味形成中起关键作用。
In order to explore the characteristic volatile components of Xinjiang pepper mahogany, the volatile components of eight pepper mahjong samples from different restaurants in Shihezi were isolated and identified by gas chromatography-mass spectrometry (GC-MS) combined with cluster analysis (HCA ), Principal component analysis (PCA) to build eight groups of pepper chicken soup volatile material correlation model, obtained the key samples of different substances. The results showed that the 74 volatile flavor components detected were classified into 8 categories including hydrocarbons (30 species), alcohols (10 species), aldehydes (10 species), esters (6 species), ketones 8 kinds), heterocyclic compounds (5 kinds), thioether compounds (3 kinds) and ethers (2 kinds). Among them, the contents of hydrocarbons (17.27% -74.22%) and alcohols (14.77% -56.75%) were higher, followed by esters (0.50% -22.31%) and heterocycles (0.55% -11.36%). Linalool (3.03% -37.31%) and D-limonene (5.60% -25.72%) were the most abundant compounds. It was confirmed that the compounds such as linalool, D-limonene and 2,4-decadienal played key roles in the characteristic flavor formation of pepper chicken.