复煮工艺对酱牛肉挥发性成分的影响  

Effect of Re-boiled Processing Technology on the Volatile Compounds in Spiced Beef

作　　者：马超[1,2] 于宗辰 周楠[1] 鞠云龙 刘敏[1] 孙承锋[1] 赵玉平[1] 

机构地区：[1]烟台大学生命科学学院,山东烟台264005 [2]烟台蓝白餐饮有限公司,山东烟台264001

出　　处：《农产品加工（下）》2017年第5期44-48,61,共6页Farm Products Processing

基　　金："十二五"国家科技支撑计划项目(2014BAD04B11);山东省高等学校科技计划项目(CJ13LF01);烟台大学研究生科技创新基金项目(YJSY201519);山东省自然科学基金项目(ZR2014CL036)

摘　　要：为探讨不同复煮工艺对酱牛肉挥发性成分的影响,从而优选出适宜的复煮工艺。采用顶空固相微萃取-气相色谱质谱联用技术,对不同复煮工艺的酱牛肉中挥发性成分进行测定;利用SPSS软件对不同复煮工艺处理的样品和其挥发性物质的种类进行主成分分析及聚类分析。结果表明,共检出挥发性成分60种,不同复煮工艺对酱牛肉的挥发性成分有较大影响。主成分分析显示,90℃复煮组和85℃复煮组综合得分较高,萜烯类、醛类、醇类、酮类和酸类是与其最为相关的挥发性物质;70℃复煮组和80℃复煮组综合得分较低,芳香族类化合物是与其最为相关的一类挥发性物质;酯类和杂环类化合物是与95℃复煮组最为相关的挥发性物质。聚类分析结果与主成分分析结果一致。In order to investigate the effect of re-boiled processing technology on the volatile compounds inspiced beef, the volatile components are extracted by headspace-solid phase micro-extraction （HS-SPME） and identified by gas chromatography mass spectrometry （GC-MS） . The samples treat with different re-boiled processing technology and the types of volatile compounds in these samples are further analyzed by principal component analysis （PCA） and cluster analysis （CA） using SPSS software. There are 60 kinds of volatile compounds are identified from spiced beef samples and the effect of re-boiled processing technology on the volatile compounds inspiced beef is significant. The PCA results show that the higher comprehensive scores are in the 90 ℃and 85 ℃ re-boiled groups, terpenes, aldehydes, alcohols, ketones and acids are the most re-lated volatile compounds; the lower comprehensive scores are in the 70 ℃ and 80 ℃ re-boiled groups, and the aromatic compounds is the mostrelated volatile compounds; esters and heterocyclic compounds are the most related volatile compounds with the 95 ℃ re-boiled group. The results of cluster analysis are consistent with principal component analysis.

关 键 词：酱牛肉 复煮工艺 老汤 挥发性成分 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]