以鸡蛋全液和山药浆为原料制作复合山药鸡蛋干,研究其不同山药浆添加量对风味的影响和不同(温度、压力、 时间、 山药添加量)对复合山药鸡蛋干胆固醇含量的影响.采用顶空固相萃取(head space solid-phase micro-extraction,HS-SPME)与气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用方法对不同复合山药鸡蛋中挥发性成分进行提取与分析,添加量为5％时挥发性风味成分最多.共鉴定出46种成分,其中:醛类11种(38.242％)、含N、S化合物8种(34.079％)、醇类6种(11.254％)、烷烃类15种(16.777％)、酚类及杂环化合物6种(5.242％).鉴定出含量较高(相对质量分数大于2.5％)的物质有:2,5-二甲基吡嗪、3-甲基丁醛、反,反-2,4-癸二烯醛、辛醛、3,7-二甲基-1,6-辛二烯、1-辛烯-3-醇等.复合山药鸡蛋干的蒸煮时间和蒸煮压力对胆固醇含量的影响较大,当蒸煮时间和压力分别为110 min、0.30 MPa时,胆固醇含量最低,分别下降了24.8％和30.2％.随着蒸煮温度的升高,复合山药鸡蛋干胆固醇的含量降低,在110℃时下降28.2％.复合山药鸡蛋干胆固醇比纯鸡蛋干下降15.5％左右,但添加量超过5％后变化不大.%Egg and Yam pulp were used as raw materials to make compound yam-egg curd. The effects of different yam addition on flavor and different process conditions on cholesterol content of compound yam-egg curd were studied. The volatile components were extracted and analyzed by head space solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The volatile flavor components were the most abundant with the yam additiont of 5 ％. A total of 46 volatile compounds were identified in 5 ％ yam-egg curd, including 11 aldehydes (38.242 ％), 8 nitrogen-and sulfur-containing heterocyclic compounds (34.079 ％), 6 alcohols (11.254 ％), 15 alkanes (16.777 ％), 6 phenols and heterocyclic compounds (5.242％).The main volatiles (relative content was above 2.5％) were as follows:2,5-Dimethylpyrazine,3-methylbutanal, trans,trans-2,4-Decadienal, octyl aldehyde, 3,7-dimethyl-1,6-octadie, 1-octylene-3-alcohol and so on. The steaming time and steaming pressure had significant impacts on the cholesterol content of compound yam-egg curd. When the steaming time and pressure were110 min and 0.30 MPa, the cholesterol content of yam-egg curd was the lowest, which decreased by 24.8％and 30.2％, respectively. With the increasing of steaming temperature, the content of cholesterol in the compound yam-egg curd decreased, and it declined by 28.2％at 110℃. The cholesterol content of yam-egg curd decreased by 15.5％compared to the pure egg curd. However it did not change much when the yam addition exceeded 5％.
展开▼
