食品与发酵工业 >

2024 , Vol. 50 >Issue 3: 283 - 289

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033994

分析与检测

两段式腌制过程中三穗咸蛋黄挥发性风味物质的变化研究

  • 包欢欢 ,
  • 王修俊 ,
  • 于沛 ,
  • 何春霞 ,
  • 李佳敏 ,
  • 许九红 ,
  • 冯廷萃 ,
  • 吴拥军
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  • 1(贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
    2(贵州省发酵工程与生物制药重点实验室,贵州 贵阳,550025)
    3(贵州大学 辣椒产业技术研究院,贵州 贵阳,550025)
    4(镇远县名城食品厂,贵州 镇远,557700)
第一作者:硕士研究生(王修俊教授为通信作者,E-mail:775298123@qq.com)

收稿日期: 2022-10-18

  修回日期: 2022-11-21

  网络出版日期: 2024-03-15

基金资助

贵州省科技计划项目(黔科合支撑[2017] 2555);贵州省生态特色肉制品科技创新人才团队(黔科合平台人才[2020]5004);贵州省科技计划重点项目(黔科合支撑[2022] 重点010 号);贵州省朝天椒产业集群建设项目(黔农函[2020] 43号);中央引导地方科技发展专项(黔科中引地[2018] 4020);贵州省平台人才项目(贵州省平台人才[2020] 2102)

收起

Study on change of volatile flavor components of Sansui salted duck egg yolk during two-stage curing

  • BAO Huanhuan ,
  • WANG Xiujun ,
  • YU Pei ,
  • HE Chunxia ,
  • LI Jiamin ,
  • XU Jiuhong ,
  • FENG Tingcui ,
  • WU Yongjun
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  • 1(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, China)
    3(Industrial Technology Institute of Pepper, Guizhou University, Guiyang 550025, China)
    4(Mingcheng Food Factory of Zhenyuan County, Zhenyuan 557700, China)

Received date: 2022-10-18

  Revised date: 2022-11-21

  Online published: 2024-03-15

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摘要

为研究两段式腌制的三穗特色咸鸭蛋蛋黄挥发性风味物质的组成及变化规律,采用GC-MS对腌制过程中蛋黄挥发性风味成分进行定性和定量分析。利用正交偏最小二乘法对不同阶段的咸蛋黄进行风味差异性分析和潜在差异物质的筛选。GC-MS分别从腌制过程中的蛋黄鉴定出31种(0 d)、36种(7 d)、36种(14 d)、37种(21 d)和42种(28 d)挥发性风味物质,分为醛(11~14种)、醇(3~6种)、酮(2~4种)、烷烯烃(5~7种)、酯(1~2种)、芳香族(2~4种)、醚(1~2种)和其他(3~4种)等8类物质。正交偏最小二乘判别分析结果表明腌制前后的蛋黄在挥发性成分上存在显著差异,腌制7 d与14 d的鸭蛋黄风味组成的差异较小,腌制14 d到28 d的蛋黄风味组成差异较大。利用投影变量重要性因子(variable importance in projection, VIP) 筛选了26种VIP值>1的物质,是造成蛋黄风味差异的重要物质,其中3-辛酮、反-2-辛烯醛、(E)-2-庚烯醛、己醛和2,5-二甲基吡嗪等物质VIP值较大,说明对咸蛋黄的香味贡献度较大;对二甲苯、乙苯、甲基肼、正十七烷、3-丁烯基异硫氰酸、磺酰基二甲烷、(Z)-2-庚烯醛和丙酸丁酯等物质在鲜蛋黄中含量较高,而在腌制过程中相对含量较低,说明对蛋黄的腥味贡献度较大。

关键词： 咸蛋黄; 风味特性; 挥发性成分; 气相色谱-质谱; 正交偏最小二乘法判别分析

本文引用格式

包欢欢 , 王修俊 , 于沛 , 何春霞 , 李佳敏 , 许九红 , 冯廷萃 , 吴拥军 . 两段式腌制过程中三穗咸蛋黄挥发性风味物质的变化研究[J]. 食品与发酵工业, 2024 , 50(3) : 283 -289 . DOI: 10.13995/j.cnki.11-1802/ts.033994

Abstract

To investigate the composition and change pattern of volatile flavor substances in the yolks of two-stage cured Sansui special salted duck eggs, GC-MS was used to qualitatively and quantitatively analyze the volatile flavor components of the yolk during the curing process. The orthogonal partial least squares method was used to analyze the flavor variability of salted egg yolks at different stages and to screen the potentially different substances. Results showed that GC-MS identified 32 (0 day), 36 (7 days), 36 (14 days), 37 (21 days), and 42 (28 days) kinds of volatile flavor substances from egg yolks during the curing process, which were classified into 8 types of substances, including aldehydes (11-14 species), alcohols (3-6 species), ketones (2-4 species), alkylenes (5-7 species), esters (1-2 species), aromatics (2-4 species), ethers (1-2 species), and others (3-4 species). The results of the orthogonal partial least squares discriminant analysis showed that there were significant differences in the volatile components of the yolks before and after curing, with smaller differences in the flavor composition of duck egg yolks cured for 7 days versus 14 days and larger differences in the flavor composition of yolks cured for 14 days to 28 days. Using the variable importance in projection (VIP), 26 substances with a value greater than 1 were screened as important substances causing flavor differences in egg yolks, 3-octanone, trans-2-octenal, trans-2-heptenal, (Z)-1-butenal, hexanal, and 2,5-dimethylpyrazine had larger VIP values, indicating that the flavor contribution to salted egg yolks. The substances, such as p-xylene, ethylbenzene, methylhydrazine, n-heptadecane, 3-buten-1-yl isothiocyanate, dimethyl sulphone, (Z)-2-heptenal, and butyl propionate were higher in the fresh egg yolk and lower in relative content during the curing process, indicating a greater contribution to the fishy flavor of the yolk.

Key words： salted egg yolk; flavor properties; volatile components; gas chromatography-mass spectrometry; orthogonal partial least squares discriminant analysis

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