反复煮制酱牛肉老汤挥发性风味物质的变化趋势  

Changes in Volatile Flavor Components in Soup Stock for Spiced Beef during Repeated Use

作　　者：贡慧[1] 史智佳[1] 杨震[1] 刘梦[1] 乔晓玲[1] 陈文华[1] 李家鹏[1] 王守伟[1] 

机构地区：[1]中国肉类食品综合研究中心,国家肉类加工工程技术研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《肉类研究》2017年第12期41-49,共9页Meat Research

基　　金：宁夏回族自治区科技支撑计划项目

摘　　要：采用固相微萃取-气相色谱-质谱法对反复卤制的酱牛肉老汤进行挥发性风味物质的定性与定量分析,并对数据进行聚类分析,同时结合电子鼻检测结果,对不同煮制次数的老汤进行风味分析与变化规律研究。结果表明:煮制1~4次的酱牛肉老汤中共检出挥发性风味物质101种,检出共有挥发性风味物质53种,其中丁香酚、茴香脑和乙酸丁香酚酯等为主要风味物质;挥发性风味物质的相对含量随煮制次数的增加而逐渐降低,因此在老汤使用到一定程度时应补充香辛料以保证酱牛肉的风味。通过聚类分析和对挥发性风味物质损失程度的综合分析发现,老汤使用至第3次时可以开始补充丁香、肉豆蔻、花椒和小茴香,其补充量可以为初始添加量的40%~50%;而使用至第4次的老汤,其香辛料补充量则需要提高至初始量的50%~70%。The volatile flavor components in repeatedly cooked soup stock for spiced beef were extracted and identified by solid-phase microextraction （SPME） combined with gas chromatography-mass spectrometry （GC-MS）. The data obtained were analyzed with cluster analysis. The changes in the flavor components with the number of cooking cycles were detected using an electronic nose. The results showed that a total of 101 volatile compounds were identified in soup stock cooked once, twice, three and four times. Fifty-three volatile flavor compounds were common to four samples, the predominant ones being eugenol, anethole and acetyleugenol. The relative contents of the volatile flavor compounds decreased with increasing number of cooking cycles. Therefore, supplementation of spices to the soup stock is needed to ensure the flavor of spiced beef. Collectively, cluster analysis and the loss of volatile flavor compounds showed that clove, nutmeg, Chinese prickly ash and fennel could be added at 40%-50% and 50%-70% of the initial amounts after second and third repeated use, respectively.

关 键 词：酱牛肉老汤 气相色谱-质谱法 电子鼻 聚类分析 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]