食品与发酵工业 >

2026 , Vol. 52 >Issue 12: 383 - 391

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044384

分析与检测

基于顶空-固相微萃取-气相色谱-质谱结合相对气味活度值分析贮藏预制薄荷炸排骨的风味变化

  • 王佳丽 ,
  • 黄忠民 ,
  • 雷萌萌 ,
  • 岳凤丽 ,
  • 付赛雅 ,
  • 崔旭东 ,
  • 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(国家速冻米面制品加工技术专业研发中心,河南 郑州,450002)
    4(联勤保障部队工程大学 军需采购系,重庆,401331)
第一作者:硕士研究生(崔旭东助教和潘治利教授为共同通信作者,E-mail:2530337161@qq.com;zl_pan@126.com)

收稿日期: 2025-09-02

  修回日期: 2025-12-12

  网络出版日期: 2026-07-17

基金资助

河南省重大科技专项(231100110400)

收起

Flavor changes of prefabricated mint fried pork ribs were analyzed based on headspace-solid-phase microextraction-gas chromatography-mass spectrometry combined with relative odor activity values

  • WANG Jiali ,
  • HUANG Zhongmin ,
  • LEI Mengmeng ,
  • YUE Fengli ,
  • FU Saiya ,
  • CUI Xudong ,
  • 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((Nation R&D Center for Frozen Rice& Wheat Produces Processing Technology, Zhengzhou 450002, China)
    4(Engineering University of the Joint Logistics Support Force, Department of Military Supplies Procurement, Chongqing 401331, China)

Received date: 2025-09-02

  Revised date: 2025-12-12

  Online published: 2026-07-17

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摘要

为探究薄荷炸排骨预制菜肴在贮藏期间的品质和风味变化,该研究测定了薄荷炸排骨在－18 ℃贮藏过程中(0、20、40、60、80、100 d)的色差、pH、水分含量、菌落总数、硫代巴比妥酸值、酸价、过氧化值和水分迁移及分布,并采用固相微萃取-气相色谱-质谱法对其挥发性风味物质进行分析。另外,还通过相对气味活度值(relative odor activity value,ROAV)筛选出关键风味物质,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,对其风味进行综合解析。结果表明,随着贮藏时间的延长,薄荷炸排骨的L*值和b*值升高,a*值下降,pH值呈先下降后上升趋势,菌落总数、硫代巴比妥酸值、酸价、过氧化值均呈上升趋势;同时,其自由水含量显著增加,表明贮藏过程中其氧化程度加剧且不易流动水向自由水方向迁移;通过GC-MS分析,其共鉴定出60种挥发性物质,烃类最多为30种,其次是醇类为14种,贮藏0、20、40、60、80、100 d后分别检出36、37、46、44、45、37种挥发性物质,且80 d烃类相对含量最高,100 d时甲酰胺类相对含量最高、正己醛相对含量达到最大值为1.15%;通过OPLS-DA、变量重要性投影及ROAV共筛选出16种关键风味物质:β-蒎烯、α-蒎烯、β-水芹烯、莰烯、反式石竹烯、芳樟醇、水芹烯、3-蒈烯、萜品油烯、α-松油醇、正己醛、正壬醛、桉叶油醇、(+)-柠檬烯、苯甲醛、二甲基丁醛,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和品质控制提供一定的理论指导和数据支撑。

关键词： 薄荷炸排骨; 贮藏; 低场核磁; 挥发性风味物质; 相对气味活度值

本文引用格式

王佳丽 , 黄忠民 , 雷萌萌 , 岳凤丽 , 付赛雅 , 崔旭东 , 潘治利 . 基于顶空-固相微萃取-气相色谱-质谱结合相对气味活度值分析贮藏预制薄荷炸排骨的风味变化[J]. 食品与发酵工业, 2026 , 52(12) : 383 -391 . DOI: 10.13995/j.cnki.11-1802/ts.044384

Abstract

To investigate the quality and flavor evolution of mint-fried pork ribs during storage, this study evaluated samples stored at -18 ℃ for 0, 20, 40, 60, 80, and 100 days by measuring color parameters (L*, a*, b*), pH, moisture content, total viable count, thiobarbituric acid value (TBA), acid value (AV), peroxide value (POV), as well as water migration and distribution.Volatile compounds were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry.Key aroma compounds were identified based on relative odor activity value (ROAV), and an orthogonal partial least squares-discriminant analysis (OPLS-DA) model was established for multidimensional flavor profiling.The results indicated that as storage time increased, the L* and b* values of the samples significantly increased, while the a* value decreased.The pH exhibited an initial decline followed by a rise.Total plate count, TBA, AV, and POV showed increasing trends throughout storage.Additionally, a marked increase in free water content suggested enhanced lipid oxidation and migration of bound water to free water.GC-MS analysis identified 60 volatile compounds in total, with hydrocarbons being the most abundant (30), followed by alcohols (14).The number of volatiles detected across storage intervals (0, 20, 40, 60, 80, and 100 days) was 36, 37, 46, 44, 45, and 37, respectively.The relative content of hydrocarbons peaked at 80 days, while the relative content of formamide reached its maximum at 100 days.Additionally, the relative content of n-hexanal attained its highest value of 1.15% at this time point.Using OPLS-DA, variable importance in projection, and ROAV, 16 key flavor compounds were identified:β-pinene, α-pinene, β-phellandrene, camphene, trans-caryophyllene, linalool, phellandrene, 3-carene, terpinene, α-terpineol, hexanal, nonanal, cineole, (+)-limonene, benzaldehyde, and 2,3-dimethylbutanal.These compounds contributed positively to the overall flavor profile of mint-fried pork ribs.This study provides theoretical insights and data support for the development and quality control of related pre-prepared food products.

Key words： mint fried ribs; storage; low-field nuclear magnetism; volatile flavor substances; relative odor activity value

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