芜菁粉对牛肉丸感官及风味的影响  

Effects of Brassica rapa L.Powder on Sensory and Flavor Properties of Beef Balls

作　　者：陈祖明[1] 陈丽兰[1] CHEN Zu-ming;CHEN Li-lan(Key Laboratory of Meat Processing in Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院,肉类加工四川省重点实验室,成都610100

出　　处：《中国调味品》2021年第3期82-85,共4页China Condiment

基　　金：肉类加工四川省重点实验室开发基金项目(18-R-12);四川省哲学社会科学重点研究基地——川菜发展研究中心项目(CC19Z02)。

摘　　要：联用顶空固相微萃取(HS-SPME)法和气相色谱-质谱联用(GC-MS)法提取芜菁牛肉丸的挥发性风味物质,并进行分析和鉴定。结果表明:未添加芜菁粉的牛肉丸检测出的风味物质有27种,最优芜菁粉添加量的牛肉丸检测出的风味物质有30种。与未添加芜菁粉的牛肉丸相比,2%芜菁粉添加量的牛肉丸挥发性风味物质中烷烃类物质变化明显,多了环丙乙腈、5-己腈、4-苄氧基苯基乙腈3种腈类物质;酯类物质增加了异硫氰酸丁酯、硫代异氰酸环戊酯;醛类物质、醇类物质和醚类物质变化很小;增加的腈类物质和酯类物质应该来自于芜菁粉,异硫氰酸酯类物质具有辛辣味,异硫氰酸丁酯、硫代异氰酸环戊酯具有特殊的香气,对牛肉丸的风味影响较大。The volatile flavor components in Brassica rapa L.beef balls are extracted by headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)methods,and they are analyzed and identified.The results show that 27 flavor components are detected from the beef balls without adding Brassica rapa L.powder,and 30 components are detected from the beef balls with the optimal additive amount of Brassica rapa L.powder.Compared with the beef balls without adding Brassica rapa L.powder,the alkanes in the volatile flavor components of beef balls with Brassica rapa L.powder additive amount of 2% change significantly,and there are more three kinds of nitrile substances,namely cyclopropanitrile,5-hexanitrile and 4-benzyloxy phenyl acetonitrile;there are more two kinds of esters such as butyl isothiocyanate,cycloamyl thiocyanate;the changes of aldehydes,alcohols and ethers are slight;the nitriles and esters might be derived from Brassica rapa L.powder,isothiocyanates have a pungent taste,butyl isothiocyanate and cycloamyl thiocyanate have unique aroma and great influence on the flavor of beef balls.

关 键 词：芜菁粉 牛肉丸 挥发性风味物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]