芜菁牛肉丸煮制前后风味物质的变化  

Changes in Flavor Compounds in Beef Balls with Brassica rapa L.Before and After Cooking

作　　者：陈丽兰[1] 陈祖明[1] 袁灿 CHEN Li-lan;CHEN Zu-ming;YUAN Can(Key Lab of Meat Processing in Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院肉类加工四川省重点实验室,成都610100

出　　处：《中国调味品》2022年第3期88-90,101,共4页China Condiment

基　　金：肉类加工四川省重点实验室开发基金项目(18-R-12);四川省哲学社会科学重点研究基地——川菜发展研究中心项目(CC19Z02);四川省科技厅应用基础项目(2018JY0304)。

摘　　要：采用顶空固相微萃取(HS-SPME)法和气相色谱-质谱联用(GC-MS)法提取芜菁牛肉丸的挥发性风味物质并进行分析和鉴定。结果表明,煮制前芜菁牛肉丸检测出的风味物质有33种,煮制后芜菁牛肉丸检测出的风味物质有31种。与煮制前相比,芜菁牛肉丸挥发性风味物质中腈类物质变化明显,环丙乙腈、5-己腈含量增多,少了苯代丙腈,多了4-苯甲氧基苯基乙腈;酯类物质少了3-丁烯基异硫氰酸酯和异硫氰酸苯乙酯,牛肉丸的辛辣味降低。醛类物质种类稍有变化,其相对含量变化较大,正己醛和壬醛含量相对较大,赋予芜菁牛肉丸果香味。醇类物质变化较大,煮制前醇类物质有9种,煮制后有7种,但仅有两种醇类物质在煮制前后均有;醚类物质相对含量有明显变化。Headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)are used to extract volatile flavor compounds from beef balls with Brassica rapa L.and they are analyzed and identified.The results show that 33 kinds of flavor substances are detected from beef balls with Brassica rapa L.before cooking,and 31 kinds of flavor substances are detected from beef balls with Brassica rapa L.after cooking.Compared with the beef balls with Brassica rapa L.before cooking,nitriles in volatile flavor compounds of beef balls with Brassica rapa L.change significantly,the content of cyclopropylacetonit rile and 5-hexanitrile is increased,phenylpropanenitrile is not detected,4-benzyloxybenzyl cyanide is detected;3-butenyl isothiocyanate and phenyl isothiocyanate are not detected in esters,and the spiciness of beef balls is reduced.The type of aldehydes changes slightly,the relative content of aldehydes changes greatly,and the content of n-hexanal and nonanal is relatively high,which gives the fruit flavor of beef balls with Brassica rapa L..The change in alcohols is greatly,there are 9 kinds of alcohols before cooking and 7 kinds after cooking,but there are only two alcohols before and after cooking;the relative content of ethers changes obviously.

关 键 词：芜菁粉 牛肉丸 挥发性风味物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]