沟帮子烧鸡加工过程中的滋味及风味物质变化-食品科学.PDF

中国肉类食品综合研究中心 肉类研究 2018, Vol. 32, No. 9 23 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 分析检测 沟帮子烧鸡加工过程中的滋味及风味物质变化 张风雪，贾 娜，刘登勇* （渤海大学食品科学与工程学院，辽宁省食品安全重点实验室， 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁 锦州 121013 ） 摘  要：为探究沟帮子烧鸡加工过程中主要呈味物质及主体风味物质的变化规律，采用高效液相色谱、氨基酸 分析仪以及顶空固相微萃取-气相色谱-质谱联用技术检测沟帮子烧鸡油炸及煮制过程中滋味及风味物质的含量 5 - ’ 变化。结果表明：沟帮子烧鸡加工过程中的主要滋味来源为游离氨基酸中的谷氨酸和风味核苷酸 肌苷酸；主 体风味物质为正己醛、庚醛、癸醛、壬醛和苯甲醛；煮制工艺是形成烧鸡风味的主要过程。 关键词：沟帮子烧鸡；滋味；风味 Changes in Taste and Flavor Substances during the Processing of Goubangzi Roast Chicken * ZHANG Fengxue, JIA Na, LIU Dengyong (National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Laboratory of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China) Abstract: In order to explore the changes in the main taste and flavor substances during the processing of Goubangzi roast chicken, high performance liquid chromatography, an amino acid analyzer and solid-phase microextraction combined with gas chromatography-mass spectrometry were used to quantify the taste and flavor substances of Gongbangzi roast chicken