天福号酱香鸡挥发性香成分的提取与分析

摘要

In order to explore the volatile aroma composition of Tianfuhao-branded Sauce fragrant chicken, volatile aroma components were isolated and identified by simultaneous distillation extraction-gas chromatography-mass spectrometry （SDE- GC-MS）. 84 and 72 volatile aromatic compounds were identified from the ethyl ether and dichloromethane extracts from Tianfuhao- branded Sauce fragrant chicken, respectively. Altogether, 85 flavor compounds were found in both extracts, including 10 hydrocarbons, 24 aldehydes, 12 ketones, 2 ethers, 2 phenols, 19 alcohols, 4 acids, 4 ester and 8 nitrogen-containing or sulfur- containing or heterocyclic compounds. The major volatile aroma components with relatively higher peak area （〉 1%） were hexanal, 1- methoxy-4-（1-propenyl）-benzene, hexadecanal, nonanal, eucalyptol, heptanal, 2-pentyl-furan, （E,E）-2,4-decadienal, octanal, 1-octen- 3-ol, （E）-2-octenal, （E）-2-decenal, 3,7-dimethyl-1,6-octadien-3-ol, （S）-alpha, a/pha-4-trimethyl-3-cyclohexene-1-methanol and 2,3- octanedione. Among these aroma components, aldehydes, ethers and nitrogen-containing and sulfur-containing and heterocyclic compounds were considered as the major flavor components in Tianfuhao Sauce fragrant chicken.%为探究北京传统肉制品——天福号酱香鸡的挥发性风味成分,采用同时蒸馏萃取法对酱香鸡的香成分进行提取,并采用气相色谱-质谱联用法对香成分进行分离鉴定。结果表明：以乙醚作溶剂共鉴定出84种风味化合物,以二氯甲烷作溶剂共鉴定出72种风味化合物,两者共计鉴定出85种风味化合物,可分为9类,即烃类10种、醛类24种、酮类12种、醚类2种、酚类2种、醇类19种、酸类4种、酯类4种、含氮含硫及杂环化合物8种;含量较高（峰面积大于1%）的化合物有己醛、茴香脑、棕榈醛、壬醛、桉叶油醇、庚醛、2-正戊基呋喃、（反,反）-2,4-癸二烯醛、正辛醛、1-辛烯-3-醇、反-2-辛烯醛、α-松油醇、芳樟醇、反-2-癸烯醛、2,3-辛二酮等。其中醛类、醚类和含氮含硫以及杂环化合物对胡同坊北京酱鸡特征香气的形成起关键作用。