食品与发酵工业 >

2021 , Vol. 47 >Issue 2: 247 - 253

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025351

分析与检测

顶空固相微萃取-气质联用分析不同烹制时间红烧肉挥发性风味成分

  • 朱文政 ,
  • 严顺阳 ,
  • 徐艳 ,
  • 王秋玉 ,
  • 张慢 ,
  • 张慧敏 ,
  • 周晓燕 ,
  • 杨章平
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  • 1(扬州大学 旅游烹饪学院,江苏 扬州,225127)
    2(江苏省淮扬菜产业化工程中心,江苏 扬州,225127)
    3(扬州大学 动物科学与技术学院,江苏 扬州,225009)
博士研究生,讲师(周晓燕教授和杨章平教授为共同通讯作者,E-mail:yzuxyz@163.com;yzp@yzu.edu.cn)

收稿日期: 2020-08-12

  修回日期: 2020-10-27

  网络出版日期: 2021-02-07

基金资助

国家自然科学基金项目(32001820;31702142);烹饪科学四川省高等学校重点实验室开放基金项目(PRKX2020Z06);四川省哲学社会科学重点研究基地:川菜发展研究中心课题(CC20G03)

收起

Analysis of volatile flavor components of braised pork with different cooking time by SPME-GC-MS

  • ZHU Wenzheng ,
  • YAN Shunyang ,
  • XU Yan ,
  • WANG Qiuyu ,
  • ZHANG Man ,
  • ZHANG Huimin ,
  • ZHOU Xiaoyan ,
  • YANG Zhangping
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  • 1(Tourism and Culinary Institute,Yangzhou University,Yangzhou 225127,China)
    2(Huaiyang Cuisine Industrization Engineering Center of Jiangsu Province,Yangzhou 225127,China)
    3(Animal science and technology,Yangzhou University,Yangzhou 225009,China)

Received date: 2020-08-12

  Revised date: 2020-10-27

  Online published: 2021-02-07

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摘要

应用固相微萃取(solid phase microextraction,SPME)结合气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术对红烧肉挥发性风味物质进行分离鉴定,通过添加内标物计算其主体风味成分含量,并结合气味活度值(odor activity value,OAV)探讨了红烧肉在烹制过程中的关键风味物质。研究表明,红烧肉在烹制过程中共鉴定出93种挥发性风味物质;烹制时间对红烧肉挥发性风味化合物有显著影响,己醛、壬醛等风味化合物是红烧肉烹制90、120和150 min最主要的风味物质;烹制120 min时,醛类物质、脂肪烃类、醇类物质对红烧肉风味组成贡献较大。烹制150 min时,己醛含量达到22.75 mg/kg,壬醛含量达到12.17 mg/kg,2-戊基呋喃含量为7.60 mg/kg。红烧肉OAV值≥1的有9种,按照风味贡献程度次为壬醛、己酸甲酯、己醛、反-2-庚烯醛、1-辛烯-3-醇、2-戊基呋喃、2-庚酮、2-戊酮、3-羟基-2-丁酮。该研究为红烧肉的产品研发与控制提供一定的理论依据。

关键词： 固相微萃取; 气相色谱-质谱法; 烹制时间; 红烧肉; 挥发性风味

本文引用格式

朱文政 , 严顺阳 , 徐艳 , 王秋玉 , 张慢 , 张慧敏 , 周晓燕 , 杨章平 . 顶空固相微萃取-气质联用分析不同烹制时间红烧肉挥发性风味成分[J]. 食品与发酵工业, 2021 , 47(2) : 247 -253 . DOI: 10.13995/j.cnki.11-1802/ts.025351

Abstract

This article explored the effect of cooking time on the volatile flavors of braised pork,and solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was applied to volatilize.Sexual flavor substances were separated and identified.The main flavor components were calculated by adding internal standard substances,and combined with odor activity value (OAV),the key flavor substances of braised pork in the cooking process were discussed.Studies have shown that 93 kinds of volatile flavor compounds have been identified in braised pork during the cooking process and cooking time had a significant effect on the volatile flavor compounds of braised pork.Flavor compounds such as hexanal and nonanal were cooked in braised pork for 90,120 and 150 min were the most important flavor substances.When cooking for 120 minutes,aldehydes,aliphatic hydrocarbons,and alcohols were contributed significantly to the flavor composition of braised pork.Furthermore,if cooked for 150 minutes,the content of hexanal reached 22.75 mg/kg,the content of nonanal reached 12.17 mg/kg,and the content of 2-pentylfuran was 7.60 mg/kg respectively.There were 9 kinds of braised pork with OAV value ≥1.According to the degree of flavor contribution,they were nonanal,methyl caproate,hexanal,2-heptenal,1-octen-3-ol,2-pentylfuran,trans-2-heptanone,2-pentanone,3-hydroxy-2-butanone.This research provides a certain theoretical basis for product development and control of braised pork.

Key words： solid phase microextraction (SPME); gas chromatography-mass spectrometry (GC-MS); cooking time; braised pork; volatile flavor

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