陕西特色臊子肉特征香气物质解析  

Analysis of Characteristic Aroma Substances of Shaanxi Featured Diced Meat

作　　者：齐李歌 杨宪东 高振鹏[1] 岳田利[1] 王周利[1] QI Lige;YANG Xiandong;GAO Zhenpeng;YUE Tianli;WANG Zhouli(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《肉类研究》2021年第2期25-30,共6页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2017YFD0400105)。

摘　　要：采用固相微萃取(solid-phase microextraction,SPME)结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术分析陕西地区市售11种臊子肉挥发性成分,通过对重要香气成分进行定性及定量分析,并结合香气活度值(odor activity value,OAV)分析市售臊子肉的特征香气成分。结果表明:通过SPME-GC-MS方法分析得到11份臊子肉样品中挥发性香气物质包括醇类、醛类、酸类、酮类、酯类、醚类、萜烯类和杂环类化合物;选取18种OAV大于10的挥发性香气成分和乙酸作为臊子肉产品特征香气组分,其中醛类有9种,分别为乙醛、戊醛、己醛、庚醛、壬醛、癸醛、2-甲基丙醛、2-甲基丁醛和3-甲基丁醛;酸类物质和醇类物质均为2种,分别为乙酸、丁酸和1-庚醇、芳樟醇;杂环类物质1种,为2-戊基呋喃;5种萜烯类化合物分别为α-蒎烯、β-蒎烯、月桂烯、3-蒈烯和柠檬烯;醚类化合物为草蒿脑。The volatile components of 11 samples of diced meat available on the market in Shaanxi province were detected by solid phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS)and the major aroma components were qualified and quantitated.The characteristic aroma components were identified by odor activity values(OAVs).The results showed that the volatile aroma substances identified were alcohols,aldehydes,acids,ketones,esters,ethers,terpenes and heterocyclic compounds.A total of 18 volatile aroma components with OAVs greater than 10 and acetic acid were selected as the characteristic aroma components,including nine aldehydes,namely acetaldehyde,valeraldehyde,hexanal,heptanal,nonanal,decanal,2-methylpropanal,2-methylbutanal and 3-methylbutanal;two acids,acetic acid and butyric acid;two alcohols,1-heptanol and linalool;one heterocyclic substance,2-pentyl furan;five terpene compounds,α-pinene andβ-pinene,myrcene,3-carene and limonene;and one ether compound,estragole.

关 键 词：臊子肉 香气成分分析 气相色谱-质谱法 香气活度值 特征香气成分 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]