兔肉干挥发性风味分析  

Analysis of Volatile Flavor Compounds of Rabbit Jerky

作　　者：陈剑[1] 蒋云升[1] 闫婷婷[1] 李华[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《中国调味品》2017年第11期103-109,共7页China Condiment

基　　金：肉类加工四川省重点实验室开放基金项目(15-R11);江苏省科技厅科技支撑计划项目(BE2012139)

摘　　要：利用汉逊氏德巴利酵母(Dabaryomyces hansenii)、植物乳杆菌(Lactobacillus plantarum)和木糖葡萄球菌(Staphylococcus xylosus)对兔肉进行接种,优化工艺制作肉干。采用顶空固相微萃取(HS-SPME)和气相色谱-质谱方法(GC-MS)研究复合发酵剂对兔肉干挥发性风味成分的影响。发酵温度16℃,接种量1×107 cfu/g,发酵时间54h,其中复合发酵组接菌比例(L∶C∶Y为1∶4∶1)试验条件下,检测到5个兔肉干样本的挥发性成分共135种,包括12种醛、32种烷、22种胡椒类、28种醇、7种酮、6种酸、14种酯和14种其他成分。通过对各发酵处理组的挥发性风味成分进行数据分析:不同的微生物发酵菌株对肉干的风味成分的种类和相对含量都有显著影响,酮类、胡椒类和其他类对复合发酵处理组风味产生影响最大,表明复合发酵处理是形成和改善兔肉干风味的优选方法。In this paper, Debaryomyces hansenii, Lactobacillus plantarum, Staphylococcus xylosus are inoculated into rabbit meat by different strains modes. Rabbit jerky is made after fermentation and drying. The volatile compounds of rabbit jerky are extracted by headspace solid-phase microextraction （HS-SPME） and separated and identified by gas chromatography-mass spectrometry （GC-MS）. Fermentation temperature is 16 ℃, inoculation amount is 1 X 10^2cfu/g, fermentation time is 54 h. Under the experimental conditions of proportion of composite fermentation group （L z C t y =1 ： 4 z 1）,a total of 135 species of volatile components are detected in 5 rabbit jerky samples, including 12 aldehydes, 32 alkanes, 22 peppings, 28 alcohols, 7 ketones, 6 acids, 14 esters and 14 other ingredients. By analyzing the volatile flavor components of each fermentation group, different microbial fermentation strains have a significant effect on the type and relative content ketone, pepper and other types have the most significant indicating that the composite fermentation treatment is flavor of rabbit jerky. Of the flavor components of the jerky, and the effect on the flavor of composite fermentation group, the preferred method for forming and improving the

关 键 词：兔肉干 挥发性风味 GC-MS SPME PCA分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]