猪脂肪控制氧化及挥发性氧化产物研究  

Optimization of Conditions for Controlled Oxidation of Lard and Analysis of Volatile Oxidation Products

作　　者：徐永霞[1] 张若洁[1] 徐竞一[1] 陈清婵[1] 王可兴[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2010年第21期76-80,共5页Food Science

基　　金：湖北省农业科技创新团队项目(2007620)

摘　　要：通过单因素试验和正交试验研究以热反应制备肉味香精前体物为目的的猪脂肪控制氧化工艺条件。以过氧化值(POV)、硫代巴比妥酸值(TBA)和酸值(AV)表征油脂的氧化状态。结果表明,猪脂肪控制氧化的较佳工艺条件为:反应温度120℃、反应时间2h、氧气流速0.025m3/h。采用固相微萃取-气质联用技术对猪脂肪控制氧化产物中的挥发性成分进行分析,共鉴定出32种化合物,其中醛类化合物占52.52%,为猪脂肪控制氧化产物中的主要挥发性成分。The process conditions for the controlled oxidation of lard before the production of pork flavor via thermal reaction were optimized using orthogonal array design based on single factor and experiments.Peroxide value（POV）,thiobarbituric acid（TBA） and acid value（AV） were used to evaluate oxidation status.The optimal controlled oxidation conditions of lard were found to be：reaction temperature,120 ℃;reaction duration,2 h;and oxygen flow rate,0.025 m3/h.The volatile oxidation products obtained under these optimal conditions were analyzed by headspace solid phase micro-extraction（HS-SPME） combined with GC-MS.A total of 32 compounds were identified in oxidized lard.Aldehydes were the most abundant volatile components,which accounted for 52.52% of the total volatile oxidation compounds.

关 键 词：猪脂肪 控制氧化 肉味香精 工艺 挥发性成分 

分 类 号：TS225.2[轻工技术与工程—粮食、油脂及植物蛋白工程]