猪五花肉炖煮肉汤香气物质的分析鉴定  

Characterization of the aroma compounds in stewed meat broth of pork belly

作　　者：肖群飞 范梦蝶 赵健[1] 赵梦瑶[1] 王天泽 谢建春[1] 孙宝国[1] 

机构地区：[1]北京工商大学,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,北京市食品风味化学重点实验室,北京100048

出　　处：《食品工业科技》2017年第22期273-279,295,共8页Science and Technology of Food Industry

基　　金：北京市自然科学基金面上项目(6172004);国家自然科学基金面上项目(31371838,31671895);国家重点研发计划项目(2017YFD0400106)

摘　　要：普通白猪五花肉炖煮1.5 h,所得肉汤挥发性风味物质采用溶剂辅助蒸发提取。在弱极性(HP-5)、极性(DB-WAX)两根色谱柱上气-质联机分析,并采用HP-5柱稀释法气相色谱-嗅闻分析。基于质谱、保留指数、标准品,气-质联机分析鉴定出102种化合物,包括含硫化合物、含氧杂环、醛类、酮类、醇类、酸类、酯类、烃类等。稀释法气相色谱-嗅闻分析,检测出39个气味保留区,基于气-质分析结果、保留指数、气味特征、标准品比对,鉴定出33个气味活性物质,稀释因子较高的(log_2FD≥9)为3-甲硫基丙醛、二甲基三硫醚、糠硫醇、2-噻吩硫醇、己醛、庚醛、壬醛、(E)-2-辛烯醛、(E,Z)-2,4-癸二烯醛、(E,E)-2,4-癸二烯醛、(E,E)-2,4-壬二烯醛、麦芽酚、1-辛烯-3-醇、乙偶姻。研究结果可为肉香味化学的发展、肉类香精研制及中式菜肴的工业化提供参考。The meat of pork belly was stewed for 1.5 h into broth. Volatile flavor compounds in the broth were extracted by solvent assisted flavor evaporation（SAFE） .The extracts obtained were analyzed by gas chromatography and mass spectrometry （GC-MS） using both a non-polar（ HP-5 ）column and a polar （DB-WAX ）column, and also were analyzed by aroma extract dilution analysis （AEDA）of gas chromatography-otfactometry on a HP-5 column. As a result, in the GC-MS analysis, based on MS spectra, retention indices, and the injection of authentic standards, a total of 102 volatile compounds were identified which included sulfur- containing compounds, oxygen- containing heterocycles, aldehydes, ketones, alcohols, acids, esters, hydrocarbons, etc.In the GC- O analysis, based on the results of GC- MS, retention indices, odor characteristics, and comparison of the above analytical parameters with those of the authentic standards, a total of 39 odor active retention regions were found, among which 33 odor-active compounds were identified. The compounds found with high flavor dilution factors （log2 FD ≥9 ） were methional, dimethyhrisulfide ,2- furfurylthiol,2- mereaptothiophene, hexanal, heptanal, nonanal, （ E ） - 2- octenal, （ E, Z ） -2,4- decadienal, （ E, E ） - 2,4- decadienal, （ E, E ） - 2,4- nonadienal, maltol, 1 - octen- 3 - ol, and acetoin. The results can provide references for the development of meat flavor chemistry, meat flavorings preparation, and Chinese cuisine industrialization.

关 键 词：五花肉 肉汤 溶剂辅助蒸发 气相色谱-嗅闻分析 气味活性成分 肉香味 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]