基于气相-离子迁移谱分析反复炖煮过程中鸡肉风味物质的变化规律  

Detection of volatile compounds in re-stewed chicken by GC-IMS

作　　者：杜超 戚军 姚文生[3] 张浩 张庆永 刘登勇 DU Chao;QI Jun;YAO Wensheng;ZHANG Hao;ZHANG Qingyong;LIU Dengyong(National and Local Joint Engineering Research Center for Fresh Agricultural Products Storage,Processing and Safety ControlTechnology,School of Food Science and Engineering,Bohai University,Jinzhou 121013,China;School of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230036,China;School of Chemistry and Chemical Engineering,Bohai University,Jinzhou 121013,China;Jinan Hanon Scientific Instrument Co.,Ltd.,Jinan 250000,China;Dezhou,Shandong Province Grilled chicken Co.,Ltd.,Dezhou 253000,China;Jiangsu Meat Production and Processing Quality and Safety Control Collaborative Innovation Center,Jiangsu 210095,China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]安徽农业大学茶与食品科技学院,安徽合肥230036 [3]渤海大学化学化工学院,辽宁锦州121013 [4]济南海能仪器股份有限公司,山东济南250000 [5]山东德州扒鸡股份有限公司,山东德州253000 [6]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《食品与发酵工业》2020年第9期265-271,共7页Food and Fermentation Industries

基　　金：辽宁省自然科学基金面上项目(2019-MS-006);辽宁省“兴辽英才计划”项目(XLYC1807100)。

摘　　要：采用气相-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)评估反复炖煮过程中鸡肉的风味差异。取168只鸡,炖煮20次,分别取炖煮第1、3、5、7、10、15、20次的胸肉和腿肉样品进行GC-IMS测定。鸡肉样本中共检测鉴定出37种挥发性物质,包括一些物质的二聚体,主要有醇类、酮类、醛类、酯类、杂环类及烃类;随着鸡汤炖煮次数的增加,鸡肉样品检出的挥发性物质种类(酮类、醇类、醛类)和含量呈现增加趋势;炖煮15次后,鸡肉的挥发性物质含量趋于平稳,基本达到稳定状态。基于鸡肉中风味物质的变化规律,构建了指纹图谱,可明显区分不同炖煮次数的鸡肉样品,以上结果表明GC-IMS可用于炖煮过程中挥发性风味物质的可视化表征,具有一定的理论和实际应用价值。This study evaluated the differences of the volatile compounds in the process of chicken re-stewing by gas chromatography-ion mobility spectroscopy(GC-IMS). In this experiment, 168 chickens were stewed for 20 times, and the flavor of breast and leg meat samples at the 1 st, 3 rd, 5 th, 7 th, 10 th, 15 th and 20 th stewed time were determined by GC-IMS. Results showed that a total of 37 volatile compounds and some dimers were identified in chicken samples, including alcohols, ketones, aldehydes, esters, heterocycles, hydrocarbons compounds. And with the increase of stewed times, except for the raw chicken meat, the types and contents of volatile substances(ketones, alcohols, aldehydes) in the seven groups samples increased first and then decreased. Furthermore, after stewing for 15 times, the content of volatile substances in chicken tended to reach a stable state. According to thechange of flavor compounds,the fingerprint was constructed to distinguish the chicken samples with different times of stewing. Above results indicated that GC-IMS technology could be used to visualize the volatile flavor compounds in the chicken stewing process,which had a specific theoretical and reagent application value.

关 键 词：鸡肉 挥发性风味物质 气相-离子迁移谱 指纹图谱 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]