接种不同优势腐败菌的冷藏猪肉中挥发性物质的研究  

Study on detection of volatile components of chilled pork inoculated by different dominating spoilage bacteria

作　　者：洪兆鹏[1] 邹小波[1] 石吉勇[1] 朱瑶迪[1] 黄晓玮[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品工业科技》2014年第6期111-115,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(60901079);全国优秀博士基金(200968);江苏省农业自主创新(CX(11)2028)

摘　　要：为研究接种不同优势腐败菌的新鲜猪肉在4℃冷藏中的变化,将梭状芽孢杆菌、韩国假单胞菌和热死环丝菌分别接种到新鲜猪肉上,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术,研究其在储藏过程中产生的挥发性物质。实验显示,不同样品在48、96、144h贮藏时间下的挥发性成分有较大差异,随着冷藏时间的增加,烷烃类物质种类及含量均明显增加;醇类物质含量增加而醛类物质含量减少;硫氢甲烷、3-甲硫基丙烯等含硫化合物被检测出,但含量较低;酸类物质含量随贮藏时间的延长而逐渐增加;接种梭状芽孢杆菌的样品检测出了高含量的3-羟基-2-丁酮,接种热死环丝菌的样品出现高含量的3-甲基丁醇。结果表明,接菌样品与对照样品的挥发性物质总含量存在显著差异(p<0.05),即上述3种菌种会对冷藏猪肉的挥发性物质总含量产生显著影响。In order to study the spoilage characteristics of dominant spoilage bacteria,Pseudomonas koreensis, Clostridium fusiformis and Brochothrix thermosphacta were respectively inoculated into sterilized pork at the storage temperature of 4℃.Volatile compounds of pork with different storage time were analyzed by headspace solid micro extraction（HS-SPME）. Pork with storage time of 48,96,144h and dominant spoilage bacteria had a significant difference in volatile composition. As the time of cold-storage went on,the content of alkanes rose markedly,pork inoculated with Clostridium fusiformis and Brochothrix thermosphacta provided significantly higher levels of 3-hydroxy-2-Butanone and 3-methyl-Butanol,respectively. Contents of sulfhydryl methane and 3-sulfhydryl propylene were actually low. These results showed that at 0.05 significance level,there was significant difference in total volatile substance between pork inoculated by bacteria and control sample.

关 键 词：猪肉 冷藏 优势菌 顶空固相微萃取(HS-SPME) 气质联用(GC-MS) 

分 类 号：TS207.3[轻工技术与工程—食品科学]