传统酱牛肉加热过程中挥发性风味化合物研究  

Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce

作　　者：王宇[1] 宋永清[1] 乔晓玲[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2009年第12期54-57,共4页Meat Research

基　　金：国家科技部"十一五"科技支撑计划项目(2008BAD91B01)

摘　　要：根据传统酱牛肉的生产工艺条件,采用顶空固相微萃取气相色谱-质谱法(HS-SPME-GC-MS)法,分析检测了传统酱牛肉加热过程中的挥发性风味成分。结果表明,挥发性风味成分的种类随着加热的延续而不同,从加热0.5h、1.0h、1.5h、2.0h、2.5h、3.0h、3.5h、4.0h到4.5h,分别鉴定出69种、63种、67种、67种、68种、75种、76种、64种和65种风味化合物,相对总含量分别为8.8996%、16.8873%、8.6408%、15.3057%、19.1508%、35.6794%、35.8624%、25.4969%、17.8253%。所鉴定的化合物主要是脂肪氧化降解产物和香辛料挥发成分,醛类物质、萜烯类物质可能是构成酱牛肉的重要挥发性物质。According to the producing technology condition of traditional braised beef with soy sauce, volatile flavor compounds in the heating process were analyzed by headspace solid phase microextraction （HS-SPME） combined with GC-MS. Results indicated that the kinds of volatile flavor compounds were varied with the heating process. The volatile flavor compounds identified were 69, 63, 67, 67, 68, 75, 76, 64 and 65 of heating process from 0.5h to 4.5h. The relative contents at the samples were 8.8996%, 16.8873%, 8.6408%, 15.3057%, 19.1508%, 35.6794%, 35.8624%, 25.4969%, 17.8253%.The major volatiles identified were degradation products of fatty acids and volatile compounds from spice. Results showed that the important flavor compounds contributed to taditional braised beef with soy sauce were possibly some aldehydes, terpenes.

关 键 词：酱牛肉 加热 香味 固相微萃取 气相色谱-质谱法 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]