快速成熟低盐腊肉挥发性成分的初步研究  

Primary Study on the Volatile Flavor Compounds of Low-Salt Chinese Cured-Meat of Accelerated Maturtion

作　　者：冯彩平[1] 刘美玉[2] 郑立红[3] 郭慧媛[4] 任发政[4] 

机构地区：[1]吕梁学院生命科学系,山西吕梁033000 [2]河北工程大学食品科学系,河北邯郸056006 [3]河北科技师范学院食品工程系,河北昌黎066600 [4]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2012年第1期206-212,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十一五"科技支撑计划项目(2006BAD05A15)

摘　　要：为了探明加快成熟后低盐腊肉挥发性成分的变化,采用紫外灯照射和O3发生器产生的活性氧促进低盐腊肉中脂肪快速氧化,用SPME-GC/MS对传统腊肉、低盐腊肉以及活性氧催熟的低盐腊肉样品的挥发性风味成分进行分析,结果表明,传统腊肉挥发性成分有82种,低盐腊肉挥发性成分有85种,经紫外灯照射处理的低盐腊肉有104种,经O3处理有89种。活性氧加快成熟的低盐腊肉风味成分有所改变,且形成一些新的风味物质,而主要呈味物质愈疮木酚、丁子香酚、棕榈酸、油酸等与传统腊肉一致。To explore the volatile flavor compounds of low-sah Chinese cured-meat of accelerated maturation, low- sah Chinese cured-meat was exposed under uhraviolet and 03 conditions to promote fat turning into flavor compounds. The volatile flavor compounds of traditional and low-sah Chinese cured-meat were analyaed using SPME-GC/MS. The result showed the amount of volatile flavor compounds of traditional Chinese cured-meat, low-sah Chinese cured-meat, low-sah Chinese cured-meat treated by ultraviolet, and low-sah one treated by 03 were 82, 85, 104, and 89, respectively. The treatment of active oxygen could change the volatile flavor compounds of low-sah Chinese cured-meat to some extent. The chief volatile flavor compounds were guaiaeol, eugennol, palmitic acid, and oleie aid, etc. which were similar with the chief flavor compounds of traditional Chinese cured-meat.

关 键 词：快速成熟 活性氧 低盐腊肉 挥发性成分 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]