热处理八角茴香对猪排骨挥发性风味的影响  

Effect of Heat-treated Star Anise on Volatile Flavor Substances of Pork Ribs

作　　者：赵颖颖 李三影 欧芳兰 闫路辉 李可 赵电波 白艳红 ZHAO Ying-ying;LI San-ying;OU Fang-lan;YAN Lu-hui;LI Ke;ZHAO Dian-bo;BAI Yan-hong(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Key Laboratory of Cold-chain Food Quality and Safety Control in Henan Province,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450001 [2]河南省冷链食品质量安全控制重点实验室,郑州450001

出　　处：《中国调味品》2021年第6期46-53,共8页China Condiment

基　　金：“十三五”国家重点研发计划项目(2016YFD0400403)。

摘　　要：采用同时蒸馏萃取法(simultaneous distillation and extraction,SDE)和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)技术,结合相对气味活性值(relative odor activity value,ROAV)分别对八角茴香、猪排骨以及不同热处理八角茴香(热水加热30 s、热水加热90 s、热油加热30 s)后对猪排骨的挥发性风味物质进行研究。GC-MS结果显示:热水加热30 s、热水加热90 s、热油加热30 s分别检出32,24,38种挥发性成分;3组挥发性风味物质中总相对含量最高的分别是萜烯类(31.36%)、酯类(39.85%)、芳香烃类(42.7%)。ROAV结果显示:热水加热30 s、热水加热90 s和热油加热30 s分别有2,4,5种,其中共有的主体挥发性物质为茴香脑、壬醛。与热水加热30 s相比,热水加热90 s增加了反式-2,4-癸二烯醛(870.69)和2-十一烯醛(97.50),总挥发性风味物质种类却减少;热油加热30 s增加了来自八角茴香引入的柠檬烯(1.58)、芳樟醇(1.52)、草蒿脑(1.32),总挥发性风味物质种类也增加。各组的挥发性风味存在显著差异,说明不同热处理八角茴香对猪排骨挥发性风味成分具有较大的影响。The volatile flavor substances of pork ribs after different heat treatments(hot water heating for 30 s,hot water heating for 90 s,hot oil heating for 30 s)of star anise are studied by simultaneous distillation and extraction(SDE)and gas chromatography-mass spectrometry(GC-MS)techniques combined with relative odor activity value(ROAV).The GC-MS results show that 32,24,38 kinds of volatile components are detected by hot water heating for 30 s,hot water heating for 90 s and hot oil heating for 30 s respectively.The highest total relative content among the three groups of volatile flavor substances is terpenes(31.36%),esters(39.85%)and aromatic hydrocarbons(42.7%)respectively.The ROAV results show that there are 2,4,5 kinds of volatile substances in hot water heating for 30 s,hot water heating for 90 s and hot oil heating for 30 s respectively,among them,the common main volatile substances are anethole and nonanal.Compared with hot water heating for 30 s,trans-2,4-decadienal(870.69)and 2-decadienal(97.50)are increased by hot water heating for 90 s,but the types of total volatile flavor substances are decreased.The limonene(1.58),linalol(1.52)and estragole(1.32)from star anise are increased by heating oil for 30 s,and the total volatile flavor substances are also increased.There are significant differences in volatile flavor substances among all groups,indicating that different heat treatments of star anise have a greater influence on the volatile flavor components of pork ribs.

关 键 词：同时蒸馏萃取 气相色谱-质谱 热处理 八角茴香 猪排骨 挥发性风味 

分 类 号：TS264.2[轻工技术与工程—发酵工程]