食品与发酵工业 >

2018 , Vol. 44 >Issue 3: 235

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.014403

顶空气相色谱法测定兔肉中挥发性风味物质己醛和己酸

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  • 1(西南大学食品科学学院，重庆,400715) 2(重庆市特色食品工程技术研究中心，重庆， 400715)
硕士研究生

网络出版日期: 2018-03-26

基金资助

国家自然科学基金项目“兔肉中腥味物质己酸的分离鉴定及其产生机理的研究”(31671787)；国家兔产业技术体系肉加工与综合利用专项(CARS-44-D-1)；重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

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Determination of volatile compounds hexanal and hexanoic acid in rabbit meat by headspace gas chromatography

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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)

Online published: 2018-03-26

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摘要

为测定兔肉中挥发性风味物质己醛和己酸的含量，建立了基于顶空气相色谱法的兔肉中挥发性风味物质己酸和己醛的检测方法。品在静态顶空70 ℃条件下平衡20 min进样，用Rtx-Wax色谱柱升温分离，FID 检测，以保留时间定性，外标法定量。结果表明，己酸和己醛在5～100 μg/kg内均线性关系良好，相关系数分别为0.999 3和0.999 5。该方法下己酸和己醛的检出限分别为1.49 μg/kg和2.57 μg/kg，定量限分别为4.5 μg/kg和7.78 μg/kg。加标回收试验表明，己醛的加标回收率为89%～98%，相对标准偏差为3.81%；己酸的加标回收率为90%～96%，相对标准偏差为2.41%。兔肉中挥发性风味物质己醛检出量为49.62～67.73 μg/kg ；己酸检出量为10.32～14.92 μg/kg。OAV分析表明己酸和己醛对兔肉腥味有直接影响。

关键词： ; font-family:SimSun; color:#000000; font-size:16px; font-weight:normal; ">顶空气相色谱法; 己酸; 己醛; 测定

本文引用格式

邓大川 , 贺稚非 , 张东 , 等 . 顶空气相色谱法测定兔肉中挥发性风味物质己醛和己酸[J]. 食品与发酵工业, 2018 , 44(3) : 235 . DOI: 10.13995/j.cnki.11-1802/ts.014403

Abstract

In order to determine flavors (hexanal and hexanoic acid) in rabbit meat, gas chromatography coupled with headspace sampling technique was developed. Hexanal and hexanoic acid in samples were extracted by static headspace sampler, then separated with Rtx-Wax capillary column and detected by FID. Retention time of the peaks was used for qualitative analysis, and external standard method was used for quantitative analysis. The results showed that the HS-GC-FID method had a good linearity over the concentration range of 5-100 μg/kg for hexanoic acid and hexanal with correlation coefficients of 0.999 3 and 0.999 5, respectively. The limits of detection (LOD) for hexanal and hexanoic were 1.49 μg/kg and 2.57 μg/kg, respectively, and the limits of quantification (LOQ) were 4.5 μg/kg and 7.78 μg/kg, respectively. The recoveries were in the range of 89%-98% for hexanal, and 90%-96% for hexanoic acid; the relative standard deviations (RSD) were 3.81% for hexanal and 2.41% for hexanoic acid. Hexanal detected in rabbit meat was in the range of 49.62-67.73 μg/kg; Hexanoic acid detected in rabbit meat was in the range of 10.32-14.92 μg/kg. OAV analysis showed that hexanoic acid and hexanal have a direct effect on rabbit meat odor.

Key words： ; font-family:SimSun; color:#000000; font-size:16px; font-weight:normal; ">headspace gas chromatography(HS-GC); hexanoic acid; hexanal; determination

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