不同工艺制备骨汤及其成分分析  

Preparation and analysis volatile flavor compounds of fresh bone soup

作　　者：刘达玉[1] 肖龙泉[2] 刘海强[2] 李杉杉[3] 张崟[1] 王新惠[1] 

机构地区：[1]成都大学生物产业学院,成都610106 [2]四川理工学院生物工程学院,自贡643000 [3]西华大学生物工程学院,成都610039

出　　处：《食品科技》2015年第7期146-150,共5页Food Science and Technology

摘　　要：以猪腿骨为原料,分别在100℃常压条件下、121℃高压条件下熬制骨汤。通过感官评定、骨汤挥发性物质检测,结合蛋白质、脂肪、氨基氮、钙含量等基本指标,分析不同工艺制备骨汤的差异。GC-MS检测结果表明,常压提取骨汤中醛类88.61%,杂环化合物3.03%,不含酮类。高压提取骨汤中醛类73.73%,杂环化合物9.33%,酮类4种,相对含量占3.22%。在基本指标中,高压提取骨汤中蛋白得率是常压提取的3倍、氨基氮含量高出75%。常压提取骨汤整体香气较好,口味更受人喜好,而高压提取骨汤整体香味较浓,营养成分较高,但是其中夹杂不良的杀菌味。Soups were prepared with pig leg bone at 100 ℃ under atmospheric conditions and 121 ℃under high pressure respectively.The differences of aroma and taste between two soups were analyzed by sensory evaluation,volatile substance,and the contents of protein,fat,amino nitrogen,calcium of soup were detected.The results showed that the taste of soup prepared at 100 ℃ was better than it at 121 ℃.Volatile compounds in bone soup were analyzed by solid-phase micro-extraction（SPME）combined with gas chromatography-mass spectrometry（GC-MS）.14 volatile compounds were identified including aldehydes（88.61% ）,heterocyclic compounds（3.03% ）,and no ketones were found in which soup prepared at 100 ℃.And 20 volatile compounds were identified including aldehydes（73.73% ）,heterocyclic compounds（9.33% ）,ketones（3.22% ） in soup under high pressure,but which mixed with bad smell.The results indicated that the contents of protein in soup with 100 ℃ was three times of the other,and amino nitrogen content was 75% more than the other one.

关 键 词：骨汤 高压 常压 挥发性物质 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]