基于HS-GC-IMS和HS-SPME-GC-MS的熏鸡腿肉挥发性风味成分分析  

Analysis of volatile flavor compounds in smoked chicken thighs by HS-GC-IMS and HS-SPME-GC-MS

作　　者：姚文生[1,2] 蔡莹暄 刘登勇[1,3,4] 张明成 马双玉 杨晶 苟紫慧[1,2] 张浩 YAO Wensheng;CAI Yingxuan;LIU Dengyong;ZHANG Mingcheng;MA Shuangyu;YANG Jing;GOU Zihui;ZHANG Hao(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Bohai University,Jinzhou 121013,China;College of Chemistry and Materials Engineering,Bohai University,Jinzhou 121013,China;College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China;Jinan Hanon Scientific Instrument Co.,Ltd.,Jinan 250000,China)

机构地区：[1]渤海大学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 [2]渤海大学化学与材料工程学院,辽宁锦州121013 [3]渤海大学食品科学与工程学院,辽宁锦州121013 [4]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095 [5]济南海能仪器股份有限公司,山东济南250000

出　　处：《食品与发酵工业》2021年第9期253-261,共9页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划项目(2016YFD0401505);辽宁省兴辽英才计划青年拔尖人才项目(XLYC1807100);辽宁省高等学校一流学科建设项目(LNSPXKBD2020204,LNSPXKBD2020306)。

摘　　要：采用顶空气相色谱-离子迁移谱(headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS)和顶空固相微萃取-气相色谱-质谱联用(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)两种技术对红糖、红糖-茶和红糖-木3种材料熏制的鸡腿肉的挥发性风味成分进行了分析。采用HS-SPME-GC-MS技术共鉴定出41种挥发性物质,结合气味活度值(odor activity value,OAV)分析,结果表明,红糖熏材制品中正己醛、庚醛、苯甲醛、2,5-辛二酮、2-戊基呋喃、壬醛、癸醛、糠醛和2-乙酰基呋喃含量很高。红茶末和苹果木屑的加入促进了很多醛类物质的生成,在红糖-茶熏组与红糖-木熏组2组样品中,苯甲醛、2,5-辛二酮、壬醛、癸醛和糠醛含量均有大幅度升高,使风味更加浓郁。HS-GC-IMS指纹谱图直观地显示红糖、红糖-茶和红糖-木熏鸡腿肉样品的挥发性风味差异。主成分分析显示每组样品都有其特异性风味物质,红糖熏组样品中被定性的关键风味物质包括庚醛、4-乙基苯酚、2-戊酮、2-呋喃硫醇、2-乙酰吡嗪、2-己酮及乙酸;红糖-茶熏组中特异性物质有壬醛、丙酸、5-甲基糠醛、2-甲基丁醇、苯甲醛、己醛、2-乙酰呋喃、3-羟基-2-丁酮、戊醛、3-甲基-3-丁烯-1-醇、辛醛、庚醛、3-甲基丁醛、1-戊醇等;红糖-木熏组中乙酸、2-甲氧基苯酚、壬醛、丙酸、5-甲基糠醛、2-甲基丁醇、苯甲醛、己醛、2-乙酰呋喃、3-羟基-2-丁酮等为关键风味物质。在2种分析手段协同作用下,获得了3种不同熏材制备的更全面的熏鸡腿肉风味成分信息。The volatile flavor compounds in chicken thighs smoked with brown sugar,brown sugar-tea and brown sugar-fruitwood were separated and tested by both headspace-gas chromatography?ion mobility spectrometry(HS-GC-IMS)and headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis methods.In this paper,41 volatile substances were identified using HS-SPME-GC-MS.Moreover,combined with odor activity value(OAV)analysis,the results revealed that the contents of n-hexanal,heptaldehyde,benzaldehyde,2,5-octanedione,2-pentylfuran,nonanal,decanal,furfural and 2-acetylfuran were high in brown sugar group products.In the two samples of brown sugar-tea smoked group and brown sugar-wood smoked group,benzaldehyde,2,5-octanedione,nonanal,decanal and furfural content was greatly increased which making the flavor more intense.The HS-GC-IMS fingerprint spectrum visually displayed the volatile flavor differences from brown sugar,brown sugar-tea and brown sugar-wood smoked chicken thigh samples.Furthermore,principal component analysis(PCA)showed that each group of samples had its own specific flavor substances,the key flavor compounds identified in the brown sugar smoked group included heptanal,4-ethylphenol,2-pentanone,2-furanethiol,2-acetyl pyrazine,2-hexanone and acetic acid.In addition,the main flavor substances in the brown sugar-tea smoked group were nonanal,propionic acid,5-methyl furfural,2-methyl butanol,benzaldehyde,hexanal,2-acetylfuran,acetoin,pentanal,3-methyl-3-butene-1-ol,octanal,heptanal,3-methylbutanal,1-pentanol.Acetic acid,2-methoxy phenol,nonanal,propionic acid,5-methyl furfural,2-methyl butanol,benzaldehyde,hexanal,2-acetyl furan and acetoin were the most important flavor substances in the brown sugar-wood smoked group.Under the synergistic effect of the two analysis methods,more comprehensive information on the flavor components of smoked chicken thighs prepared with three different smoked materials was obtained.

关 键 词：挥发性风味物质 顶空固相微萃取-气相色谱-质谱联用 顶空气相色谱-离子迁移谱 熏制材料 气味活度值 主成分分析 

分 类 号：O657[理学—分析化学] TS251.7[理学—化学]