不同三穗鸭蛋的挥发性风味成分比较分析

Comparative Analysis of Volatile Flavor Components of Different Sansui Duck Eggs

摘要:

为研究两种养殖方式及品种对贵州三穗鸭蛋挥发性风味成分的影响。采用固相微萃取－气相色谱－质谱（SPME-GC-MS）联用技术分析比较三种鸭蛋（农户散养的三穗麻鸭蛋、企业规模养殖的三穗麻鸭蛋、企业规模养殖的纯白鸭鸭蛋）的风味物质组成及差异，并结合相对气味活度值（ROAV）方法分析不同风味物质对整体风味的贡献程度。结果表明：三种鸭蛋中分别检出33种、29种、24种风味物质。三穗麻鸭蛋（农户散养）与纯白鸭鸭蛋（企业规模养殖）的烷烃类物质相对含量最高，三穗麻鸭蛋（企业规模养殖）的酮类物质相对含量最高。乙醇、3-甲基丁醛、戊醛、己醛、庚醛、苯甲醛、辛醛、壬醛、癸醛乙醚、丁醚、2-戊酮、2-庚酮、2-壬酮、苯乙烯、十二烷、十三烷、1-辛烯、甲基环戊烷为三种鸭蛋共有的风味物质。结合ROAV分析得到：对三种鸭蛋的整体风味贡献程度较大的风味物质均为壬醛、3-甲基丁醛、戊醛、己醛、庚醛、辛醛、癸醛、2-壬酮。以农户散养的方式养殖的三穗麻鸭蛋的风味成分最丰富，风味品质要好于三穗麻鸭蛋（企业规模养殖），其脂香味和蛋腥味较突出。两种品种相同的三穗麻鸭蛋的整体风味好于纯白鸭鸭蛋（企业规模养殖）。

Abstract:

To study the effects of two breeding methods and varieties on the volatile flavor components of Guizhou Sansui duck eggs, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) technology was used to analyze and compare three kinds of duck eggs (farmers free-raising Sansui Ma duck eggs, enterprise-scale breeding Sansui Ma duck eggs, enterprise-scale breeding pure white duckegges). The composition and difference of flavor substances of duck and duck eggs, and the relative odor activity value (ROAV) method were applied to analyze the contribution of different flavor substances to the overall flavor. The results showed that 33 kinds, 29 kinds and 24 kinds of flavor substances were detected in the three kinds of duck eggs, respectively. The relative content of alkanes is the highest in Sansui Ma duck eggs (farmer-raised) and pure white duck eggs (corporate-scale breeding), and the relative content of ketones in Sansui Ma duck eggs (business-scale breeding) is the highest. Ethanol, 3-methylbutanal, valeraldehyde, hexanal, heptanal, benzaldehyde, octyl aldehyde, nonanal,decanal ether, butyl ether, 2-pentanone, 2-heptanone, 2-nonanone, benzene Ethylene, dodecane, tridecane, 1-octene, and methylcyclopentane are the flavor substances shared by the three duck eggs. Combined with ROAV analysis, it is obtained that the flavor substances that have a greater degree of contribution to the overall flavor of the three duck eggs are nonanal, 3-methylbutanal, valeraldehyde, hexanal, heptanal, octanal, decanal, and 2-nonanone. Sansui Ma duck eggs raised by farmers in a free-range manner have the richest flavor components, and their flavor quality is better than Sansui Ma duck eggs (corporate-scale breeding), and their fat flavor and egg smell are more prominent. The overall flavor of the two species of the same Sansui Ma duck eggs is better than the pure white duck eggs (corporate-scale breeding).