GC-MS结合电子鼻/电子舌分析发酵羊肉干的风味成分  

Analysis of Flavor Components of Fermented Mutton Jerky by GC-MS Combined with Electronic Nose/Electronic Tongue

作　　者：刘建林 孙学颖 张晓蓉 王丹 赵丽华[1] 靳烨[1] Liu Jianlin;Sun Xueying;Zhang Xiaorong;Wang Dan;Zhao Lihua;Jin Ye(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohot 010018)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010020

出　　处：《中国食品学报》2021年第5期348-354,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：内蒙古传统发酵食品加工与安全关键技术项目(201802067)。

摘　　要：采用气相色谱-质谱联用(GC-MS)技术分析4组(对照组、发酵剂组、沙葱组、沙葱+发酵剂组)发酵羊肉干的挥发性风味成分及特征,并结合电子鼻和电子舌对不同添加物发酵羊肉干的风味进行更直观的区分。结果表明:GC-MS技术共检测出发酵羊肉干主要风味贡献物质27种,其中酸类以异戊酸、乙酸为主;酯类以油酸甲酯为主;醛类以月桂醛、己醛、庚醛、正辛醛为主,对照组未检出己醛,沙葱组未检出己醛、庚醛、正辛醛;醇类主要以苯乙醇为主,对照组和发酵剂组未检出;烃类以邻异丙基甲苯为主;酮类主要为3-羟基-2-丁酮和2,3-辛二酮为主,发酵剂组未检出2,3-辛二酮,沙葱组未检出3-羟基-2-丁酮和2,3-辛二酮。通过主成分分析(PCA)和雷达色谱图分析,GC-MS技术结合电子鼻/电子舌可区分4组发酵羊肉干并找出主要风味贡献物质,为不同发酵产品的风味区分提供基础数据。The volatile flavor compounds and flavor characteristics of four groups(control group;fermentation group;scallions group;scallions+fermentation group)of fermented mutton jerky samples were analyzed using gas chromatography-mass spectrometry(GC-MS),and combined with electronic nose and electronic tongue to distinguish the flavor of different additives fermented mutton jerky.The results showed that a total of 27 main volatile compounds were detected by GC-MS technology.The main acids were ovaleric acid and acetic acid,and the main esters were methyl oleate.The lauric aldehyde,hexanal,heptaldehyde and n-octanal were the main components of aldehydes,hexanal was not detected in the control group,hexanal,heptaldehyde and n-octanal were not detected in the scallions group.The main alcohols were phenylethyl alcohol,the control and fermentation group were not detected.The main hydrocarbons were o-isopropyltoluene,and the main ketones were 3-hydroxy-2-butanone and 2,3-octanedione,scallions group were not detected 3-hydroxy-2-butanone and the starter group did not detect 2,3-octane.Through principal component analysis(PCA)and radar chromatogram analysis,GC-MS technology combined with electronic nose/electronic tongue could be used to effectively distinguish different additives fermented mutton jerky and identify the volatile components and characteristic flavor compounds of fermented mutton jerky successfully.The study provided a reference data for distinguish flavor of different fermented products.

关 键 词：发酵羊肉干 GC-MS 电子鼻 电子舌 风味 

分 类 号：O657.63[理学—分析化学] TS251.53[理学—化学]