不同杀菌方式对手抓羊肉挥发性风味物质的影响  

Effect of Different Sterilization Methods on the Volatile Flavor Compounds of Hand-grabbed Mutton

作　　者：杨文婷[1] 柏霜[1] 牛佳[1] 罗瑞明[1] 

机构地区：[1]宁夏大学农学院,银川750021

出　　处：《中国调味品》2017年第6期109-113,127,共6页China Condiment

基　　金：国家科技支撑计划课题(2015BAD29B05)

摘　　要：以宁夏特色小吃手抓羊肉为对象,采用顶空固相微萃取(SPME)和气相色谱-质谱法(GC-MS)检测手抓羊肉中挥发性风味物质的种类和含量,并进行主成分分析和聚类分析。结果表明:未杀菌、常压低温杀菌和高温高压杀菌处理的手抓羊肉制品分别检测出48,47,51种挥发性风味物质;主成分分析可得常压低温杀菌组得分最高,其中酸类、醇类、杂环类是相关性最高的3类特征性挥发性物质,高温高压组得分最低。聚类分析可将对照组和常压低温杀菌组聚为一类,高温高压杀菌组自为一类;当标度为5时,可将8类挥发性成分聚为两类,即酸类、酮类、醚类、醇类、醛类、酯类、杂环类聚为一类,烃类自为一类。Take Ningxia hand-grabbed mutton as research object and use headspace solid-phase microextraction （SPME） and GC-MS to detect the types and content of volatile flavor compounds, and principal component analysis and duster analysis are used for detecting the flavor substances. The results show that with unsterilization, atmospheric low-temperature sterilization and high-temperature high-pressure sterilization, mutton products are detected to own 48,47,51 kinds of volatile flavor compounds; the principal component analysis results show that the score of atmospheric low-temperature sterilization group is the highest, adds, alcohols, heterocydic are of the most relevant features of 3 types of volatile substances, the score of high-temperature high-pressure group is the lowest. Cluster analysis can classify control group and atmospheric low-temperature sterilization group into one group, high-temperature high-pressure sterilization is as a group; when the scale is 5, the volatile components can be grouped into two categories, acids, ketones, ethers, alcohols, aldehydes, esters, heterocyclic are clustered into one group, hydrocarbons are clustered into the other group.

关 键 词：手抓羊肉 常压低温杀菌 高温高压杀菌 挥发性风味物质 气相色谱-质谱法(GC-MS) 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]