盐水鹅卤水中营养成分及挥发性特征风味物质分析Analysis of Nutritional Components and Volatile Characteristic Flavor Substances in Salted Goose Brine
李波,邵俊锋,史莹莹
摘要(Abstract)：
为了比较盐水鹅新、老卤水的差异,对卤水的基本理化指标及营养成分含量进行了测定,同时运用固相顶空微萃取-气质联用技术对卤水的主体挥发性成分进行了分析。结果表明,老卤的pH及蛋白质含量显著高于新卤,脂肪和氯化钠含量差异不显著。在2种卤水中共检测出84种挥发性风味物质,其中新卤中检测出50种风味物质,主要是烃类、醛类和醇类化合物;老卤中检测出58种风味物质,主要是醛类、芳香族和烃类化合物。
关键词(KeyWords)： 卤水;顶空固相微萃取-气质联用;营养成分;挥发性风味成分
基金项目(Foundation):
作者(Author): 李波,邵俊锋,史莹莹
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