基于气质联用分析花椒芽炒鸡蛋挥发性风味物质-《中国调味品》

文章信息/Info

Title:: Analysis of the Volatile Flavor Substances of Scrambled Eggs with Zanthoxylum Bungeanum Bud Based on Gas Chromatography-mass Spectrometry

摘要:: 基于固相微萃取-气相色谱/质谱联用（SPME-GC-MS）研究花椒芽炒鸡蛋挥发性风味物质及花椒芽对炒鸡蛋风味物质的影响。结果表明花椒芽能赋予炒鸡蛋特殊风味，当花椒芽与鸡蛋质量比为1：2时，花椒芽鸡蛋感官评分最高，与传统香椿芽鸡蛋相比，可接受度并无显著差异。SPME-GC/MS分析表明，花椒芽对花椒芽炒鸡蛋风味贡献较大，对其风味物质的组成及比例均有影响，两者的主要挥发性化合物都是乙酸芳樟酯、d-柠檬烯、芳樟醇和月桂烯，而炒鸡蛋的主要风味物质是2-甲基丁醛、正己醛和1-戊烯-3-醇。研究为花椒芽的食用开发提供了数据基础。

Abstract:: Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC/MS) were used to analyze the volatile flavor compounds of scrambled Eggs with Zanthoxylum bungeanum bud and the effects of Zanthoxylum bungeanum bud on scrambled eggs in volatile compounds. The sensory evaluation suggested that Zanthoxylum bungeanum bud could improve the sensory quality of scrambled-egg and the 1:2 of ratio was best, and was no significant difference in the acceptability of Toona chinensis egg. SPME-GC/MS analysis showed that Zanthoxylum bungeanum bud contributed significantly to the flavor of scrambled Eggs with Zanthoxylum Bungeanum bud，and had an effect on the composition and proportions of volatile compounds. The main volatile compounds of both were linalyl acetate, d-Limonene, linalool and myrcene. The main flavor substances of scrambled eggs were 2-methyl-butyraldehyde, n-hexanal and 1-pentene-3-alcohol.The study provided a data base for the edible development of Zanthoxylum bungeanum bud.