扬州市盐水鹅风味图谱的建立-《中国调味品》

文章信息/Info

摘要:: 本试验采用顶空固相微萃取提取扬州盐水鹅鹅肉及卤水的挥发性风味成分，运用气相色谱-质谱（GC-MS）联用技术定性定量分析其化学成分，并通过化学计量法分析色谱数据，从而建立扬州盐水鹅的风味指纹图谱，为扬州盐水鹅的挥发性风味成分研究和产品的质量控制及开发提供理论依据。由于扬州盐水鹅卤水分老卤和新卤之分，且老卤和新卤的风味成分含量差别较大，所以在预实验中不同批次的扬州盐水鹅卤水色谱图重现性较差，无法达到指纹图谱的检测要求，故试验无法得到扬州盐水鹅卤水的指纹图谱。本实验所指的扬州盐水鹅风味指纹图谱皆指扬州盐水鹅鹅肉的风味指纹图谱。

Abstract:: In this experiment, the volatile flavor components of Yangzhou salted goose and brine were extracted by headspace solid phase microextraction. The chemical constituents were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry (GC-MS) and analyzed by stoichiometry. The data, thus establishing the flavor fingerprint of Yangzhou salted goose, provides a theoretical basis for the research of volatile flavor components and quality control and development of Yangzhou salted goose. Due to the difference between the old brine and the new halogen of Yangzhou salted goose brine, and the content of flavor components of old brine and new brine are different, the chromatograms of different batches of Yangzhou saltwater goose brine are poorly reproducible in the preliminary experiment. The fingerprinting requirements of the fingerprints were met, so the fingerprint of the Yangzhou salted goose brine could not be obtained. The flavor fingerprints of Yangzhou saltwater goose referred to in this experiment refer to the flavor fingerprint of Yangzhou salted goose