吹扫/捕集-热脱附-气质联用仪分析新鲜羊肉在冷藏过程中挥发性物质的变化  

Changes in Volatile Components of Mutton during Cold Storage Analyzed by Purge and Trap Thermal Desorption Combined with Gas Chromatography-Mass Spectrometry

作　　者：曲超[1] 张顺亮[1] 王守伟[1] 赵冰[1] 潘晓倩[1] 乔晓玲[1] 陈文华[1] 李家鹏[1] 许典 

机构地区：[1]中国肉类食品综合研究中心,国家肉类加工工程技术研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《肉类研究》2016年第1期25-29,共5页Meat Research

基　　金：国家高技术研究发展计划(863计划)项目(2013AA030901)

摘　　要：为研发依据挥发性化合物快速测定羊肉新鲜度的智能探头,采用吹扫/捕集-热脱附-气质联用技术分析羊肉在4℃贮藏条件下挥发性化合物的变化情况,确定各类化合物的变化趋势。结果表明：在0~8 d的贮藏期内,酸类、醇类和酮类物质的含量呈逐渐增加的趋势,醛类、烯烃类物质呈先减少后增加的趋势,酚类物质呈先增加后减少的趋势。L-乳酸、2,3-丁二醇、壬醛、3-羟基-2-丁酮、邻苯二甲酸二甲酯、苯乙烯和萘等化合物的含量变化显著。In order to develop an intelligent probe for evaluating the freshness of mutton on the basis of its volatile compounds,changes in volatile compounds of mutton stored at 4 ℃ were analyzed using a purge and trap thermal desorption system coupled to gas chromatography-mass spectrometry.The results showed that the contends of acids,alcohols and ketones showed an increasing trend during storage for 8 days,and the contents of aldehydes and olefins increased firstly and then decreased,while phenols increased after an initial decrease.The contents of L-lactic acid,2,3-butanediol,nonaldehyde,3-hydroxy-2-butanone,dimethyl phthalate,styrene,and naphthalene also changed significantly.

关 键 词：羊肉 吹扫/捕集-热脱附-气质联用仪 挥发性物质 变化趋势 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]