老腊肉腌制烟熏加工过程中主体特征风味及变化规律  

Variations in Major Characteristic Flavor Compounds during Pickling and Smoking of Chinese Traditional Bacon

作　　者：李林[1] 吴倩[1] 林静[1] 王振华[1] 尚永彪[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆400716 [3]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2015年第16期175-179,共5页Food Science

基　　金：重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：以重庆城口改进型老腊肉为研究对象,采用顶空固相微萃取结合气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术,分析加工过程中挥发性风味物质的变化,并根据主体风味物质的变化规律确定最佳烟熏时间。分别对腌制前、腌制后、电热烘烤、烟熏5、10、15 d共6个阶段的样品进行GC-MS分析。结果表明:6个阶段检出的挥发性风味物质共80种,其中醇类9种、醛类17种、酮类4种、酚类10种、酯类13种、酸类1种、醚类2种、碳氢类化合物22种、其他类2种。通过对挥发性风味物质的定性、定量分析确定醛类、酚类、酯类和碳氢化合物为腊肉加工过程中的主体风味物质,并根据其种类和相对含量的变化规律确定了最佳的低温烟熏时间为10 d。Solid phase microextraction （HS-SPME） combined with gas chromatography-mass spectrometry （GC-MS） was used to determine changes in volatile flavor compounds in during the processing of Chongqing bacon based on which the best cold smoking time could be established. Green and dry-cured, oven-roasted, and 5, 10 and 15-day smoked bacon samples were analyzed by GC-MS, respectively. The results showed that 80 volatile flavor compounds including 9 alcohols, 17 aldehydes, 4 ketones, 10 phenols, 13 esters, 1 acid, 2 ethers, 22 hydrocarbons and 2 furans were detected. Based on the variations in the types and relative contents of major flavor compounds including aldehydes, phenols, esters and hydrocarbons, the best cold smoking time for Chinese traditional bacon was 10 days.

关 键 词：腊肉 固相微萃取 气相色谱-质谱联用 挥发性风味物质 低温烟熏时间 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]