对鸡味脂肪香精的制备、香气成分以及抗氧化性进行了初步研究,确定了氧化鸡脂-热反应制备鸡味脂肪香精的较优配方和工艺条件为:取鸡脂20g,氧化使其过氧化值达到20meq/kg以上,再加入木糖0.7g、葡萄糖0.3g、VB10.5g、L-Cys0.5g以及L-Ala0.7g、Gly0.8g,于120℃反应3h。制备得到的脂肪香精香气较佳,采用GC-MS分析其香气成分,鉴定出了2-甲基-四氢呋喃-3-酮、α-呋喃甲醇、2-乙酰呋喃、乙酰苄基二硫、二氢-2-甲基-3(2H)-噻吩酮、2-乙酰吡咯、3-巯基丙酸甲酯、4-甲基-5-噻唑乙醇、2,2-二甲基-1-辛醇等关键性香味物质。抗氧化研究表明脂肪香精香气成分与抗氧化性之间并无显著关联。

The preparation,aromatic component analysis and antioxidation activity of chicken fat flavor(CFF) were studied.The optimal formula and technology for preparing CFF were determined as follows:chicken fat of 20 g was heated and oxidized to peroxide value over 20 meq/kg,then reacted with 0.7 g xylose,0.3 g glucose,0.5 g VB1,0.5 g L-Cys,0.7 g L-Ala,0.8 g Gly at 120℃ for 3 h.The CFF smelt good and the key aromatic components were identified by GC-MS.The key components included 2-methyltetrahy-drofuran-3-ketone,2-furan carbinol,2-acetyl furan,acetyl benzyl disulfide,dihydro-2-methyl-3(2H)-thiophenone,2-pyrrolyl methyl ketone,3-mercaptopropanoic acid methyl ester,4-methyl-5-thiazoleethanol and 2,2-dimethyl-1-octanol.There was no significant relationship between aromatic components and antioxidation activity of fat flavor.