红烧猪肉工艺优化及其挥发性风味成分的分离与鉴定  

Process Optimization and Analysis of Volatile Flavor Compounds of Braised Pork

作　　者：王瑞花[1] 姜万舟 汪倩[1] 陈健初[1] 叶兴乾[1] 刘东红[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院馥莉食品研究院浙江省农产品加工技术研究重点实验室浙江省食品加工技术与装备工程中心,杭州310058

出　　处：《中国食品学报》2017年第5期208-216,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2014BAD04B01)

摘　　要：基于模糊数学感官评价法优化红烧猪肉制作工艺参数(焯水时间、焖焅温度、焖焅时间)。采用固相微萃取(SPME)预处理与气相色谱-质谱(GC-MS)联用技术相结合对红烧猪肉中挥发性风味成分进行分离鉴定。结果表明,红烧猪肉的最佳工艺条件为:焯水时间3 min,焖焅温度100℃,焖焅时间2.5 h。对SPME萃取参数(平衡时间、萃取温度、萃取时间)进行优化,确定较佳的萃取条件是:水浴温度60℃下平衡10 min,萃取35 min。通过SPME-GC/MS共鉴定出60种挥发性风味成分,包括醇类10种、醛类10种、脂肪烃类15种、酯类5种、酮类7种、含S、N化合物7种及其它化合物6种。红烧猪肉挥发性风味成分中醛类比例最高(24.68%),其次含S、N化合物(20.99%)、脂肪烃类(19.57%)、醇类(16.88%),而酯类、酮类及其它化合物比例较低(<10%),其中己醛(0.72μg/g)、柠檬烯(0.51μg/g)、硫化丙烯(0.51μg/g)为含量较高的化合物。Fuzzy mathematic evaluation model was introduced to optimize the process of braised pork. Volatiles in braised pork were investigated by solid-phase microextraetion （SPME）, coupled to gas chromatography-mass spectrometry （GC-MS）. The optimum conditions are as follows： blanch time of 3 min, stewed time of 2.5 h and stewed temperature of 100℃. The SPME technique was previously evaluated to optimize conditions （incubation time, 15 rain; extraction temper-ature, 60℃; extraction time, 35min）. A total of 60 volatile flavor compounds were identified by GC-MS, including 10 aldehydes, 10 alcohols, 15 aliphatic hydrocarbons, 5 esters, 7 ketons, 7 compounds containing S, N and others. Alde-hydes have the highest proportion （24.68%）, followingcompounds containing S, N （20.99%） and aliphatic hydrocarbons （19.57%）. Hexanal（0.72μg/g）, limonene （0.51μg/g） and propylene sulfide （0.51μg/g） are themost abundant among all compounds identified by GC-MS.

关 键 词：红烧猪肉 模糊数学 固相微萃取(SPME) 气相色谱-质谱联用(GC-MS) 风味物质 

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