周芹,李文钊

• 1:天津科技大学食品工程与生物技术学院

摘要(Abstract)：

咸蛋因其鲜嫩可口,营养丰富是一直深受国内外消费者喜欢的传统美食。尤其是咸蛋黄不仅可以直接食用,还被用于添加至月饼等糕点中,提高产品的口感与营养。鸡蛋、鸭蛋经腌制后产生了更多宜人的口感和风味。文章运用顶空微萃取技术与气质联用相结合的方法对鸡蛋黄、鸭蛋黄、咸鸡蛋黄和咸鸭蛋黄四种蛋黄进行了挥发性风味物质的研究。

关键词(KeyWords)： 鸡蛋黄;鸭蛋黄;挥发性化合物;顶空固相微萃取;气质联用

Abstract:

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基金项目(Foundation):

作者(Author): 周芹,李文钊

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