基于气相-离子迁移谱技术分析烤羊肉串的挥发性风味成分  

Analysis of Volatile Flavor Substances in Mutton Shashlik Based on GC-IMS Technology

作　　者：姚文生[1] 马双玉 蔡莹暄 刘登勇 张明成 张浩 YAO Wensheng;MA Shuangyu;CAI Yingxuan;LIU Dengyong;ZHANG Mingcheng;ZHANG Hao(College of Chemistry and Materials Engineering,Bohai University,Jinzhou 121013,China;National and Local Joint Engineering Research Center for Fresh Agricultural Products Storage,Processing and Safety Control Technology,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Jinan Hanon Scientific Instrument Co.,Ltd.,Jinan 250000,China)

机构地区：[1]渤海大学化学与材料工程学院,辽宁锦州121013 [2]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 [3]济南海能仪器股份有限公司,山东济南250000

出　　处：《食品工业科技》2021年第8期256-263,共8页Science and Technology of Food Industry

基　　金：辽宁省“兴辽英才计划”项目(XLYC1807100);辽宁省食品科学与工程一流学科专项资金项目(LNSPXKBD2020306)。

摘　　要：为构建市售烤羊肉串特征风味指纹图谱,采用气相-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)对5家烧烤店的市售烤羊肉串风味物质进行测定与分析。结果表明:共检测鉴定出82种挥发性风味化合物,包括单体和二聚体,其中烤羊肉串样品共有的物质有:醛(戊醛、壬醛、辛醛、己醛、庚醛、异戊醛、苯甲醛、3-甲硫基丙醛),酮(2-庚酮、2-丁酮、甲基庚烯酮、3-羟基-2-丁酮、γ-丁内酯),醇(戊醇)和酯(乙酸乙酯)。通过构建加香辛料烤制和未加香辛料烤制的羊肉串风味指纹图谱,可明显观察不同市售烤羊肉串样品异同,羊肉串在加入香辛料烤制后甲基庚烯酮的含量降低;2-庚酮、丙酮和戊醇的含量升高;己醛、壬醛、庚醛、异戊醛、苯甲醛、3-羟基-2-丁酮的含量几乎不变,可能为羊肉串烤制后本身的特征风味物质。依据指纹图谱信息对烤羊肉串样本进行主成分分析(Principal Component Analysis,PCA),结果显示,不同市售烤羊肉串样本特征风味具有一定的差异。综上,气相-离子迁移谱可检测烤羊肉串挥发性化合物风味成分和进行多变量分析,为烤羊肉串风味评价提供一定的理论和实际应用价值。In order to establish the characteristic flavor fingerprint of mutton shashlik.In this study,gas chromatography-ion mobility spectroscopy(GC-IMS)was used to measure and analyze the flavor of commercial mutton shashlik bought from 5 barbecue shops.The results showed that:A total of 82 volatile compounds were identified in all samples,including monomers and dimers.The detected compounds were mainly alcohols,ketones,aldehydes,esters,acids,pyrazines,furans,hydrocarbons and sulfur compounds.Among them,the substances shared by all samples were:Aldehydes(pentanal,nonanal,octanal,hexanal,heptanal,3-methylbutanal,benzaldehyde,methional),ketones(2-heptanone,2-butanone,6-methyl-5-hepten-2-one,acetoin,γ-butyrolactone),alcohol(pentanol)and ester(ethyl acetate).By constructing the fingerprints of mutton shashlik baked with and without spices,the similarities and differences of different mutton shashlik samples could be clearly observed.The fingerprints showed that the contents of 6-methyl-5-hepten-2-one in mutton shashlik samples decreased after adding spices while the contents of 2-heptanone,acetone and pentanol increased.In addition,the changes of hexanal,nonanal,heptanal,3-methylbutanal,benzaldehyde and acetoin were not significant,which might due to that these substances were produced by the meat itself during the grilling process.Principal Component Analysis(PCA)was performed on the samples based on the fingerprints information.Results showed that the characteristics flavor of different mutton shashlik samples were different.Thus,GC-IMS could be used to detect the flavor components of mutton shashlik and conduct multivariate analysis,which would provide a certain theoretical and practical application for the flavor evaluation of mutton shashlik.

关 键 词：烤羊肉串 挥发性风味成分 气相-离子迁移谱 指纹图谱 主成分分析 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]