文中以过氧化值(POV)、酸值(AV)、茴香胺值(P-AV)表征猪脂氧化状态,并确定生产优质猪肉味香精的脂肪控制氧化条件为:温度130℃,时间4h,此时油脂的过氧化值为341 meq/kg、酸值为1.4 mgKOH/g、茴香胺值为580。通过固相微萃取法(SPME)萃取油脂挥发性成分,气-质联用(GC-MS)分析猪脂控制氧化前后的产物,试验共检测出85种呈味物质,其中醛类物质20种,含量占香气成分总量的53.34%,(E,E)-2,4-癸二烯醛含量最高达到27.03%。此外还检测到酮类、醇类、烃类、呋喃、吡喃、吡啶类、δ-戊丁基内酯、γ-十二内酯等多种呈味物质。

Peroxide value(POV),acid value(AV) and p-anisidine value(P-AV)are the indexes of oxidation state of lard.The optimal conditions for controlling oxidation are oxidized at 130 ℃ for 4 h.The results shows that the peroxide value is 341 meq/kg,the acid value is 1.40 mgKOH/g and p-anisidine value is 580.The volatile compounds are extracted by solid-phase micro-extraction(SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS).Eighty five sapid compounds are detected,including 20 aldehydes which account for 53.34% of total aroma compounds.(E,E)-2,4-Decadienal was 27.03%,the highest content of the whole components.In addition,ketones,alcohols,olefin,furan,pyran,pyridine,δ-Nonalactone,γ-Dodecalactone,and other sapid substances are detected as well.