冷却去油工艺对牦牛骨汤挥发性化合物的影响  

Effects of defatting process on volatile compounds in yak beef stock

作　　者：郭文瑞[1] 李永鹏[1] 王军[1] 杨濯羽[1] 余群力[1] 杨勤 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘南藏族自治州畜牧科学研究所,甘肃甘南747000

出　　处：《食品工业科技》2013年第22期80-83,87,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31260380);公益性行业(农业)科研专项(201203009);国家现代农业(肉牛牦牛)产业技术体系(CARS-38)

摘　　要：为了研究冷却去油工艺对牦牛骨汤中挥发性化合物的影响,本实验选取成年牦牛骨制备骨汤,根据有无去油工艺分为:普通牛骨汤和冷却去油牛骨汤,运用气相色谱-质谱联用技术(GC-MS)进行挥发性化合物的测定。结果发现,冷却去油工艺使牛骨汤中的醛类和酯类物质分别减少了34.78%和16.65%,而酮类和烃类物质分别增加了33.37%和17.93%。来自于脂肪氧化产物的己醛、庚醛和辛醛分别显著减少了1.28%、7.44%、5.81%(p<0.05),而来自于美拉德反应产物的苯并噻唑极显著减少了1.01%(p<0.01)。经去油工艺的牛骨汤新检出19种挥发性化合物,其中癸烷和2,3-庚二酮的含量最高,分别为5.85%和2.21%。结果表明,冷却去油工艺可以影响牦牛骨汤挥发性化合物的种类,能使部分挥发性化合物被GC-MS检出。In order to investigate the effects of defatting process on volatile compounds in yak beef stock,the volatile compounds of beef stock prepared with and without defatting process from yak were determined through gas chromatography-mass spectrometry（GC-MS）. It was found that defatting process decreased aldehydes and esters in beef stock by 34.78% and 16.65% respectively,and increased ketches and hydrocarbons by 33.37% and 17.93% respectively. While hexanal,heptanal and octanal from lipid oxidation products was significantly decreased by 1.28% ,7.44% and 5.81% （p〈0.05） respectively through defatting process,and benzothiazole from Maillard reaction products was highly significantly decreased by 1.01% （p〈0.01）. There were 19 volatile compounds only detected in beef stock with defatting process,such as decane and 2,3-heptadione（top 2 relative content,with 5.85% and 2,21% ,respectively）. It was showed that defatting process had a significant effect on volatile compounds in yak beef stock,and some volatiles could be detected through defatting process.

关 键 词：牦牛骨汤 去油工艺 挥发性化合物 气相色谱-质谱 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]