食品与发酵工业 >

2026 , Vol. 52 >Issue 4: 344 - 352

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043719

分析与检测

基于顶空-固相微萃取-气相色谱-质谱联合电子感官分析冷藏预制薄荷炸排骨的风味变化

  • 王佳丽 ,
  • 张枭 ,
  • 雷萌萌 ,
  • 白杨 ,
  • 付赛雅 ,
  • 岳凤丽 ,
  • 黄忠民 ,
  • 潘治利
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  • 1(河南农业大学 食品科学技术学院,河南 郑州,450002)
    2(农业农村部大宗粮食加工重点实验室,河南 郑州,450002)
    3(河南禾胜合食品有限公司,河南 新乡,453500)
    4(国家速冻米面制品加工技术专业研发中心,河南 郑州,450002)
    5(思念食品(河南)有限公司,河南 郑州,450011)
第一作者:硕士研究生(潘治利教授和黄忠民教授为共同通信作者,E-mail:zl_pan@126.com;zmhuang2000@163.com)

收稿日期: 2025-06-27

  修回日期: 2025-08-25

  网络出版日期: 2026-03-17

基金资助

河南省重大科技专项(231100110400)

收起

Flavor changes of refrigerated prefabricated mint fried pork ribs were analyzed based on headspace-solid-phase microextraction-gas chromatography-mass spectrometry combined with electron sensory

  • WANG Jiali ,
  • ZHANG Xiao ,
  • LEI Mengmeng ,
  • BAI Yang ,
  • FU Saiya ,
  • YUE Fengli ,
  • HUANG Zhongmin ,
  • PAN Zhili
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  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China)
    3(Henan Heshenghe Food Co., Ltd., Xinxiang 453500, China)
    4(Nation R&D Center for Frozen Rice& Wheat Produces Processing Technology, Zhengzhou 450002, China)
    5(Synear Food (Henan) Co., Ltd, Zhengzhou 450011, China)

Received date: 2025-06-27

  Revised date: 2025-08-25

  Online published: 2026-03-17

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摘要

为探究薄荷炸排骨预制菜肴冷藏期间品质和风味的变化,该研究对薄荷炸排骨预制菜肴冷藏4 ℃过程中(0、2、4、6、8 d)定期进行色差、pH、离心损失率、菌落总数、硫代巴比妥酸值、酸价和过氧化值等指标进行测定,并采用电子鼻、电子舌和固相微萃取-气相色谱-质谱法对菜肴的挥发性风味物质进行分析。通过相对气味活度值(relative odor activity value,ROAV)筛选关键风味物质,并结合正交偏最小二乘-判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA),构建了多维度香气品质评价模型,对菜肴风味进行综合解析。结果显示,随着冷藏时间的延长,菜肴的感官特性及品质方面均下降,从第6天感官上不可接受,排骨的水分损失及脂肪氧化程度均加剧。电子鼻与电子舌技术能够有效识别不同冷藏时间下菜肴的风味与滋味差异;通过GC-MS分析,共鉴定出64种挥发性物质,其中冷藏0、2、4、6、8 d的菜肴中分别检出35、36、39、32、37种挥发性物质,烃类、醇类和醛类是薄荷炸排骨菜肴中主要挥发性风味物质,且2 d和4 d菜肴的烃类、醇类和醛类含量最高。通过OPLS-DA、变量重要性投影及ROAV共筛选出14种关键风味物质:左旋香芹酮、L-香芹酮、反式石竹烯、β-椰脂烯、桧烯、(E)-3,7-二甲基-2,6-辛二烯醛、(+)-柠檬烯、桉叶油醇、莰烯、α-蒎烯、β-波旁烯、3-蒈烯、(Z)-二氢香芹酮、2-epi-trans-β-石竹烯,对菜肴风味起到积极的贡献作用。该研究可为相关预制菜肴产品的研发提供一定的理论指导。

关键词： 薄荷炸排骨; 冷藏; 电子鼻; 电子舌; 挥发性风味物质; 相对气味活度值

本文引用格式

王佳丽 , 张枭 , 雷萌萌 , 白杨 , 付赛雅 , 岳凤丽 , 黄忠民 , 潘治利 . 基于顶空-固相微萃取-气相色谱-质谱联合电子感官分析冷藏预制薄荷炸排骨的风味变化[J]. 食品与发酵工业, 2026 , 52(4) : 344 -352 . DOI: 10.13995/j.cnki.11-1802/ts.043719

Abstract

In order to investigate the changes in quality and flavor of mint fried pork ribs during refrigeration, color difference, pH, centrifugal loss rate, total colony count, thiobarbituric acid value (TBA), acid value (AV), and peroxide value (POV) were systematically measured at 4 ℃ over 0, 2, 4, 6, and 8 days.Additionally, volatile flavor compounds were analyzed using an electronic nose, electronic tongue, and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS).A multidimensional aroma quality evaluation model was established to identify key flavor substances based on their relative odor activity values (ROAV), and orthogonal partial least squares-discriminant analysis (OPLS-DA) was employed for comprehensive flavor profiling.The results indicated that sensory attributes and overall quality declined with prolonged refrigeration time, with noticeable sensory deterioration starting from day 6.Water loss and lipid oxidation increased significantly during storage.Both electronic nose and electronic tongue technologies effectively distinguished flavor and taste differences across different storage periods.GC-MS analysis identified a total of 64 volatile compounds, with 35, 36, 39, 32, and 37 detected at 0, 2, 4, 6, and 8 days, respectively.Hydrocarbons, alcohols, and aldehydes were the dominant volatile components, showing peak concentrations on days 2 and 4.Through OPLS-DA, variable importance in projection analysis, and ROAV screening, 14 key flavor compounds were identified, L-carvone, DL-carvone, trans-caryophyllene, β-cocone, junine, (E)-3,7-dimethyl-2,6-octadienal, (+)-limonene, eucalyptol, camphene, α-pinene, β-paraponene, 3-carene, (Z)-dihydrocarvone, and 2-epi-trans-β-caryophyllene, all of which contribute positively to the flavor profile.This study provides valuable theoretical support for the development of related ready-to-eat or prefabricated food products.

Key words： mint fried pork ribs; refrigeration; electronic nose; electronic tongue; volatile flavor compounds; relative odor activity values

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