1. 2 PEN3 Portable Electronic Nose 3

Transcript

1 * % 0. 05% 0. 1% 0. 2% 0. 3% EN HS-SPME GC-MS GC-MS % 0. 3% ~ 170g / AA PEN3 Portable Electronic Nose 3 Airsense Trance MS - Perkin Elmer TurboMatrixTD Finnigan SPME Car /PDMS Carboxen /polydimethylsioxane 75μm Supelco 样品制备 0% 0. 05% 0. 1% 0. 2% 0. 3% 2 3% 3% 5 ~ 8 mm 5 ~ 8 mm 10 min com * CARS J /s 178 J 3-40 EN 2 mm Vol. 39 No. 6 Total 306

2 2. 5 g 15 ml min 1 GC-MS 2 PC1 mm 5. 3 g 15 ml % SPME % min % 0. 2% GC-MS min GC-MS 实验条件 1 s s 50 s DB-WAX Agilent Technologies GC 30 m mm μm 40 3 min 5 /min /min min He EI 70 ev GC MS ~500amu 350 V 数据处理 WinMuster 35 ~ 37 s principle component analysis PCA GC-MS GC-MS WIL- LEY REPLIB MAINLIB NISTDEMO 4 SI RSI PC % 4 4 SPME-GC-MS GC-MS Fig. 1 1 PCA PCA plot of chicken samples in different groups 2 a. 0% b % c. 0. 1% d. 0. 2% e. 0. 3% Fig. 2 Total ion chromatograms of volatile flavor compounds in different groups

3 % L % % % 0. 2% % 80 Table 1 1 Analysis results of volatile flavor compounds of chicken in different groups / min /% 0% 0. 05% 0. 1% 0. 2% 0. 3% aldehydes pentanal hexanal heptanal octanal nonanal E -2-octenal decanal benzaldehyde E -2-nonenal undecanal dodecanal hydrocinnamaldehyde tridecanal tetradecanal cinnamaldehyde hexadecanal methoxycinnamic aldehyde alcohols butanol penten-3-ol cineole pentanol hexanol octen-3-ol heptanol ethylhexanol L-linalool L octanol E -2-octen-1-ol butoxybutan-1-ol borneol Vol. 39 No. 6 Total 306

4 1 / min /% 0% 0. 05% 0. 1% 0. 2% 0. 3% benzyl alcohol dodecanol oxybis-ethanol triethylene glycol ketones butanone pentanedione methyl-2-heptanone acetol octanedione methyl-5-hepten-2-one acetol acetate geranylacetone Esters butyl acetate linalyl acetate butyrolactone γ cinnamyl acetate isobutyl phthalate coumarin ethers butyl ether ethoxyethoxy ethanol anethole ethoxyexthoxy ethoxy ethanol Aromatic compounds pentamethylheptane toluene ethylbenzene dimethylbenzene p-cymene phenol azunol terpenes cycloheptatriene camphene sabinene α-pinene α β-pinene β limonene α-copaene α guaiene cyclosativen ylangene sativen aromadendrene isosativene β-elemene β germacrene caryophyllene humulene ledene isoledene

5 1 / min Vol. 39 No. 6 Total 306 /% 0% 0. 05% 0. 1% 0. 2% 0. 3% muurolene delta-cadinene cadina-1 4-diene calamenene calacorene others methoxy- 1 benzothieno 2 3-c quinolin-6 5H -one 2 3c ethynyl-4-methyl-1 5-hexadiene-3-ol pentylfuran dimethyltrisulfide nitrophthalamide dimethyl sulfoxide benzoyloxy - 2H-pyran-3-one methoxyphenyl -1- methoxypropane dimethyl sulfone benzyl cyanide % > 50% > 25% mg /kg 6 Strecker 7 3 ~ ~ ~ mg /kg 0. 05% 0. 1% 0. 2% % L

6 % % % 0. 1% 0. 2% % 0. 05% % 0. 2% % % β- α γ- γ % 0. 3% β mg /kg Strecker mg / 1% 0. 3% kg NH 2 -O % %

7 M % GC-MS J M Buscailhon S Berdague J L Monin G. Time-related 1. M. changes in volatile compounds of lean tissue during processing of French dry-cured ham J. Journal of the Sci- 2. ence of Food and Agriculture l J Shahidi F Rubin L J D' Souza L A. Meat flavor volatiles A review of the composition techniques of analy- 3. sis and sensory evaluations J. CRC Critical Reviews of J Food Science and Nutrition Maarse H. Volatile compounds in foods and beverages J M. New York Marcel Dekker Inc Sanchez-Pena C M Luna G Garcia-Gonzalez D L et a1. Characterization of French and Spanish dry-cured hams influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC J. Meat Science Elmore J S Motterm D S Enser M et al. Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles J. Food Chemistry Forss D A. Odor and flavor compounds from lipids J. Progress in the chemistry of fats and other lipids M. 15. M J Mottram D S. Flavour formation in meat and meat products a review J. Food Chemistry Farmer L J. Poultry Meat Science M. New York CAB International Ruiz J Ventanas J. New device for direct extraction of volatiles in solid samples using SPME J. Food Chemistry Effects of cinnamon additions on volatile flavor compounds of stewed chicken LIU Xin ZHAO Gai-ming TIAN Wei LIU Yan-xia SUN Ling-xia LIU Yong-an Henan Key Lab of Meat Quality and Safety Control Henan Agricultural University Zhengzhou China ABSTRACT To compare the effects of cinnamon additions on volatile flavor compounds of stewed chicken and provide references for cinnamon application in traditional sauced meat processing. Electronic nose and HS-SPME-GC-MS were used to detect the stewed chicken samples with different cinnamon concentrations 0% 0. 05% 0. 1% 0. 2% and 0. 3%. Results The electronic nose signals of different samples showed a strong cluster property. With the increase of cinnamon addition and 80 volatile flavor compounds were identified successively. Compared with the contrast group 40 new flavor compounds cinnamaldehyde cineole geranylacetone coumarin p-cymene caryophyllene etc were found in the cinnamon groups. Terpenes content increased the most in 0. 3% cinnamon group. The newly-added volatile flavor compounds in chicken samples with cinnamon were mainly contributed by the addition of cinnamon. When the addition amount of cinnamon reached to 0. 3% terpenes in chicken samples sharply increased and volatile flavour components changed greatly. Key words cinnamon chicken volatile flavor compounds electronic nose HS-SPME-GC-MS Vol. 39 No. 6 Total 306