猪后腿酱肉挥发性风味物质成分分析研究  

Optimization of Curing Technology and Comparison of Extraction Methods of Volatile Substances from Spiced-meat

作　　者：王东杰 WANG Dongjie(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou,He'nan 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001

出　　处：《农产品加工》2021年第8期46-50,55,共6页Farm Products Processing

摘　　要：以猪后腿肉为原料制作酱肉,采用固相微萃取-气相色谱-质谱联用技术对其风味物质成分进行提取与鉴定。结果表明,猪后腿肉切成长度为20 cm,宽度为5 cm,以食盐质量分数4%,腌制3 d,上酱之后40℃干制10 h,制成的酱肉中含有挥发性风味物质醇类16种,醛类13种,酸类8种,酮类2种,烃类10种,酯类8种,含氧、氮、硫类6种及其他2种,共计8类65种化合物。对酱肉风味呈现有作用的化合物是沉香醇、乙基乙烯基甲醇、1-辛炔-3-醇、2-辛烯-1-醇、2-甲基丁醛、己醛、3-甲基丁醛、2-辛烯醛、5-甲基-2呋喃甲醛、苯甲醛和β-月桂烯。In this paper,pork hind leg was used as raw material to prepare soy sauce meat.The flavor components were extracted and identified by solid phase microextraction(SPME)-gas chromatography-mass spectrometry(GC-MS).The results showed that there were 16 kinds of alcohols,13 kinds of aldehydes,8 kinds of acids,2 kinds of ketones,10 kinds of hydrocarbons,8 kinds of oxygen,nitrogen,sulfur and other 2 kinds of volatile flavor compounds in the pickled meat,which were 20 cm in length and 5 cm in width,salted for 3 d with 4%salt concentration and dried at 40℃for 10 h.The compounds that have effect on the flavor of soy sauce meat were agar alcohol,ethyl vinyl methanol,1-octyne-3-ol,2-octen-1-ol,2-methylbutyraldehyde,hexanal,3-Methylbutyraldehyde,2-octenal,5-methyl-2-furaldehyde,benzaldehyde andβ-myrcene.

关 键 词：猪后腿酱肉 挥发性风味物质 固相微萃取 气质联用 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]