传统工业大锅与小锅炒制羊肉臊子挥发性风味物质差异分析  

Analysis of Differences in Volatile Flavor Compounds between Traditional Industrial Large Wok and Small Wok Stir-Fried Diced Mutton

作　　者：柏霜[1] 王永瑞 罗瑞明[1] BAI Shuang;WANG Yongrui;LUO Ruiming(School of Agriculture,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《食品科学》2021年第14期180-186,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400101)。

摘　　要：研究羊肉臊子传统工业大锅与小锅炒制过程中挥发性化合物变化规律,测定炒制过程中不同加工阶段挥发性化合物的变化。采用电子鼻测定炒制各阶段气味强度,顶空固相微萃取气相色谱-质谱联用技术对挥发性化合物进行定量分析。结果表明:在整体气味感知上,采用电子鼻可以区分炒制各加工阶段的气味。气相色谱-质谱方法检测出炒制羊肉臊子传统工业大锅104种,小锅171种挥发性化合物,醛类、醇类、酮类是羊肉臊子的主要挥发性化合物。通过电子鼻技术和气相色谱-质谱相结合的方法,可以较好区分工业大锅与小锅炒制滩羊肉臊子,为智能风味炒制机的研发提供了理论依据。This study aimed to determine the changes in the flavor profile during different processing stages of traditional industrial large wok and small wok stir-fried diced mutton.The odor intensity was measured by an electronic nose system and the volatile compounds were quantitatively analyzed by headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The electronic nose could discriminate differences in odor among processing stages.A total of 104 volatile compounds in the diced mutton cooked in large wok and 171 volatile compounds in that cooked in small wok.Aldehydes,alcohols,and ketones were the main volatile compounds of stir-fried diced mutton.Large wok and small wok stir-fried diced mutton could be distinguished by electronic nose combined with GC-MS,which will provide a theoretical basis for the development of a smart stir-frying machine.

关 键 词：炒制 羊肉臊子 气相色谱-质谱法 电子鼻 挥发性化合物 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]