基于固相微萃取-气相色谱-质谱和电子鼻法的烤羊腿中可挥发性香气成分分析  

Analysis of Volatile Aroma Components of Roasted Lamb Leg by Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose

作　　者：高爽 丁丹[1] 罗瑞明[1] GAO Shuang;DING Dan;LUO Ruiming(School of Agriculture,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《肉类研究》2020年第10期40-46,共7页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400101)。

摘　　要：为研究不同烤制时间烤羊腿中可挥发性香气成分,以9月龄的新疆哈萨克公羊后腿制作烤羊腿,运用固相微萃取-气相色谱-质谱技术结合电子鼻法分析3种不同烤制时间烤羊腿中挥发性香气成分。结果表明:3种不同烤制时间烤羊腿中共检测到8类香气成分,主要为杂环类、酸类、酯类、醛类、醇类、酮类、烷烃类和其他类;通过对检出的烤羊腿特征挥发性风味物质气味活度值进行分析得出,1-辛烯-3-醇、辛醛、壬醛、(E,E)-2,4-癸二烯醛、己醛对烤羊腿的香气贡献程度较高,主要表现为肉香、油脂香、烤香和烟熏香等;运用电子鼻技术分析发现,在烤制80 min时,烤羊腿中无机硫化物含量丰富,并含有大量的氮氧化合物、有机硫化物、醇类、醛类和酮类化合物,在烤制100 min和120 min时,烤羊腿中无机硫化物和有机硫化物含量丰富,其次是氮氧化合物、甲基类化合物、醇类、醛类和酮类。The volatile aroma components in roasted hind legs of 9-month-old Kazak ram lambs with three different roasting durations were analyzed by solid-phase microextraction gas chromatography mass spectrometry(SPME-GC-MS)combined with electronic nose.The results showed that a total of eight kinds of aroma components were detected in all samples,including aldehydes,alcohols,ketones,heterocycles,acids,esters,alkanes and other compounds.According to the odor activity values(OAV)calculated for the characteristic volatile flavor compounds identified,1-octene-3-ol,nonanal,(E,E)-2,4-decadienal,octanal and hexanal greatly contributed to the aroma of roasted lamb leg,mainly responsible for meaty,oily,roasted and smoked aroma characteristics.Electronic nose analysis showed that the 80-min roasted lamb leg was rich in inorganic sulfides and also contained large amounts of nitrogen oxides,organic sulfides,alcohols and aldehydes and ketones.In the 100-min and 120-min roasted samples,inorganic and organic sulfides were the most abundant aroma compounds,followed by nitrogen oxides,methyl compounds,alcohols and aldehydes and ketones.

关 键 词：烤羊腿 挥发性化合物 固相微萃取-气相色谱-质谱 电子鼻 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]