|
|
|
| Effect of Shikimic Acid from Star Anise on the Flavor Quality of Braised Duck Legs |
| GUO Danjun, HE Wenjie, XU Wei, WANG Hongxun, WU Binbin, YI Yang, HOU Wenfu |
| 1. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China |
|
|
|
|
Abstract In order to study the effect of shikimic acid from star anise on the flavor quality of braised duck legs, the volatile flavor compounds were analyzed by gas chromatography-mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC) and the inhibitory effect of shikimic acid from star anise on lipid oxidation was measured together its radical scavenging capacity. Our results showed that the content of shikimic acid in the 60% ethanol extract from star anise was 0.114 1 mg/mL. When the mass ratio of star anise extract and duck leg was 2:25, hydrocarbons, aldehydes, acids, ketones, esters and amines accounted for 59.14%, 2.34%, 7.99%, 3.20%, 16.47% and 0.71% of the total amount of flavor compounds in braised duck legs stewed for 45 min, respectively. Anethole accounted for the highest proportion (19.90%) of the total amount of flavor compounds in braised duck legs stewed for 22 min. Shikimic acid could promote the combination of flavor substances with duck leg meat and inhibit the development of undesirable flavors, thereby improving the flavor quality of braised duck legs.
|
|
|
|
|
|
|
|
|
|
|
2021, Vol. 35 
