采用同时蒸馏萃取方法分析猪肉炖煮过程产生的风味物质  

Analysis of the aroma compounds from boiling pork based on simultaneous distillation and solvent extraction

作　　者：王蒙[1] 侯莉[1] 梁晶晶[1] 赵健[1] 赵梦瑶[1] 谢建春[1] 

机构地区：[1]北京食品营养与人类健康高精尖创新中心食品质量与安全北京实验室北京市食品添加剂工程技术研究中心北京工商大学

出　　处：《食品与发酵工业》2016年第9期184-191,共8页Food and Fermentation Industries

基　　金：国家自然科学基金(31371838;31171755;31671895)

摘　　要：采用同时蒸馏萃取提取炖煮猪肉过程产生的风味物质,弱极性、极性两根色谱柱进行气-质联机分析,通过谱库检索及保留指数核对,鉴定出94种化合物,包括含硫化合物、含氮杂环、含氧杂环、醛类、酮类、醇类、酸类、酯类、烃类等。进一步采用稀释法气相色谱-嗅闻分析,并结合保留指数、气味特征及标准品比对,鉴定出23种气味活性物质,稀释因子较高的(log2FD≥6)有2-甲基-3-呋喃硫醇、3-(甲硫基)丙醛、γ-癸内酯、甲硫醇、糠硫醇、(E)-2-庚烯醛、壬醛、(E)-2-壬烯醛、(E)-2-癸烯醛、(E,E)-2,4-癸二烯醛、3-羟基-2-丁酮、1-辛烯-3-醇、2,4-双(1,1-二甲基乙基)-苯酚、己醛、2-乙酰基噻唑、2-乙基-3-甲基吡嗪、戊醛、苯乙醛,这些物质大部分来源于美拉德反应及脂肪氧化降解。The aroma compounds during boiling pork were extracted by simultaneous distillation and solvent extraction（ SDE）,and then analyzed by GC-MS using both non-polar and polar columns. By the search of NIST2010 mass spectra library and the comparison of retention indices with those in the literatures,94 volatile compounds were identified,including sulfur-containing compounds,nitrogen-containing heterocyclic compounds,oxygen-containing heterocyclic compounds,aldehydes,ketones,alcohols,acids,esters,and hydrocarbons. Further analysis was performed by gas chromatography and olfactometry（ GC-O） using aroma extract dilution analysis（ AEDA） detection,23odor-active compounds were found based on retention indices,mass spectra,odor characteristics,and authentic chemicals. The compounds with high flavor dilution factors（ log2FD≥6） were 2-methyl-3-furanthiol,3-（ methylthio）-propionaldehyde,γ-decalactone,methyl mercaptan,furfuryl mercaptan,（ E）-2-heptenal,nonanal,（ E）-2-nonenal,（ E）-2-decenal,（ E,E）-2,4-decadienal,3-hydroxy-2-butanone,1-octen-3-ol,2,4-bis（ 1,1-dimethylethyl）-phenol,hexanal,2-acetylthiazole,2-ethyl-3-methyl-pyrazine,valeraldehyde,and phenylacetaldehyde,which were mainly produced from Maillard reaction and lipid oxidation degradation.

关 键 词：炖煮猪肉 同时蒸馏萃取 气相色谱-嗅闻分析 香气活性成分 肉香味 

分 类 号：O657.63[理学—分析化学] TS251.51[理学—化学]