CAJ | 학술논문

本试验以氯仿-甲醇溶液为提取液，利用索氏提取法选择性地去掉鸭胸肉中的脂质及脂溶性化合物，制成去脂肉，并利用Folch法提取皮下脂肪、腹脂和尾脂（含尾脂腺体）中的脂质。采用顶空固相微萃取气质联用法（HS-SPME-GC-MS）分离鉴定去脂肉中添加不同比例提取脂质后的挥发性风味化合物。结果表明：（1）共鉴定出91种挥发性化合物，包括18种醛类、13种醇类、41种烃类、10种酸类、1种呋喃类、2种酮类和6种酯类；（2）脂质的来源及比例对鸭肉的风味化合物的生成具有较大的影响，其中鸭尾部脂质中的挥发性支链脂肪酸可对鸭肉的整体风味产生较大的负面影响。
본시험이록방-갑순용액위제취액，이용색씨제취법선택성지거도압흉육중적지질급지용성화합물，제성거지육，병이용Folch법제취피하지방、복지화미지（함미지선체）중적지질。채용정공고상미췌취기질련용법（HS-SPME-GC-MS）분리감정거지육중첨가불동비례제취지질후적휘발성풍미화합물。결과표명：（1）공감정출91충휘발성화합물，포괄18충철류、13충순류、41충경류、10충산류、1충부남류、2충동류화6충지류；（2）지질적래원급비례대압육적풍미화합물적생성구유교대적영향，기중압미부지질중적휘발성지련지방산가대압육적정체풍미산생교대적부면영향。
In this experiment,lipid and soluble compounds in duck breast muscle was selectively removed by ex-tracting with chloroform-methanol (constant boiling,87% chloroform)in a Soxhlet apparatus to make the muscle defatted. Similarly,lipids from sebum,abdominal fat,or tail fat(including uropygial gland)were extracted by Folch extraction method as well.Volatile flavor compounds of residues added different sources or different proportions of lipids were separated and identified by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS).The results showed that:(1)91 kinds of volatile compounds were identified,including aldehydes (18 kinds),al-cohols(13 kinds),hydrocarbons(41 kinds),acids(10 kinds),furans(1kind),ketones(2 kinds)and esters(6 kinds);(2)the sources or proportions of lipids could severely affect the production of duck meat flavor compounds ,and especially volatile branched fatty acids from duck tail fat had a negative effect on the whole duck meat flavor.