腌制时间对兔后腿肉挥发性风味物质的影响  

Volatile Compounds of Cured Rabbit Hind Leg as Affected by Different Curing Time

作　　者：朱成林[1] 夏许寒 李诚[1] 兰秋雨 卓勇贤 刘爱平[1] 冯朝辉[1] 杨勇[1] 彭翔东 刘韫滔[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川哈哥集团有限公司,四川井研613100

出　　处：《食品与生物技术学报》2017年第10期1083-1089,共7页Journal of Food Science and Biotechnology

基　　金：国家星火计划项目(2012GA810004)

摘　　要：采用电子鼻和气质联用技术研究不同腌制时间对兔后腿肉挥发性风味物质的影响,并在同等条件下以没有腌制的设为对照组。结果表明:利用电子鼻能对不同腌制时间的兔后腿肉进行一定程度的区分。GC-MS总共测得挥发性成分60种,腌制0、12、24、36、48 h的挥发性成分的种类分别为24、44、43、44和47种。腌制处理后的主要挥发性风味物质都以醛类、烃类和醇类为主,醛类为最多。腌制36 h的样品挥发性风味物质的相对质量分数最高。Volatile compounds of stewed rabbit with the different curing time （0 h, 12 h ,24 h ,36 11 and 48 h） were analyzed by electronic nose and gas chromatography-mass spectrometry （GC-MS）. Results of electronic nose showed that rabbit with different curing time can be identified to some extent. GC-MS results showed that the volatile components included 60 species,24,44,43,44,47 were measured in five groups. The main component of pickled processed flavor substances are mainly aldehydes,hydrocarbons and alcohols,and the most was aldehydes. Pickled flavor components of 36 h has the highest total peak area.

关 键 词：腌制时间 兔后腿肉 挥发性风味物质 电子鼻 GC-MS 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]