Study On Principal Components Of Spices Analysis And Compositional Change During The Stewed Process Of Duck Neck

The spiced food of poultry is the traditional products,which is popular and have billions of annual output value in Hubei Province.The additional amount of spices were studied on the spiced food by most researchers,but the research of principal components of spices were rare.The thesis determined whether high performance liquid chromatography?HPLC?could be used to analyze principal components of spices and the compositional change in brine and spiced duck neck during the stewed process,hoping to provide research data about standardized manufacture.The major results are shown as follows.Fourteen principal components of fifteen spices,such as hot pepper?capsaicin and dihydro capsaicin?,pepper??-sanshool?,cinnamon?cinnamal?,dried tangerine peel?hesperidin?,angelica dahurica?imperatorin?,sand ginger?kaempferol?,clove,nutmeg?eugenol?,perilla?perillaldehyde?,blackpepper?piperine?andcumin?trans-anethole?,were Qualitatively analyzed by HPLC.Angelica sinensis?ferulic acid?,geraniol and grass fruit?eucalyptus?were not detected in spices extraction for lower concentration than the limit of detection,and shikimic acid were not separated in anise extraction.Other eleven principal components could be detected by HPLC.Concentration of four principal components were detected in traditional brine,which are capsaicin,?-sanshool,piperine and hesperidin.Seven principal components could be quantitative analyzed in brine and stewed duck neck during the single spices extraction and mixed spices extraction during the stewed process which are capsaicin,dihydro capsaicin,?-sanshool,cinnamal,hesperidin,piperine and eugenol.The results showed that the adsorption efficiency of hesperidin,cinnamon aldehyde and eugenol were faster in the first 15 minutes of the stewed process and the adsorption efficiency of kaempferol were faster in the last 15 minutes.Additionally,the adsorption efficiency of capsaicin,dihydro capsaicin and piperine were stable during the stewed process.The variation tendency of the seven principal components concentration were similar during the stewed process between the single spice extraction and the mixed spice extraction.Four principal components were compared with three traditional spiced duck neck from continuous bittern.The results showed that the adsorption of capsaicin gradually decreased,the adsorption of hesperidin was stable,and?-sanshool and piperine were not stable.A composite brine based on the principal components was formulated by stewed experiment of single spice extraction and check of four main components in traditional brine.The concentration of composite were brineare capsaicin 0.061 mg/mL,?-sanshool0.056mg/mL,cinnamal 0.003mg/mL,hesperidin 0.37mg/mL,perillaldehyde 2×10^-5mg/mL,piperine 0.072mg/mL,kaempferol 2×10^-4mg/mL,eugenol 0.005mg/mL,trans-anethole0.060mg/mL,anaphylaxin 0.002mg/mL.Compared spiced duck neck from composite brine with traditional brine by sensory evaluation and E-tongue.Sensory evaluation test showed that taste and flavor evaluation score were significantly difference,and the pleasant flavor was insufficient.But E-tongue test showed that the index were consistent except sourness.