基于HS-SPME-GC-MS和GC-IMS结合电子鼻分析真空冷却对酱牛肉风味的影响  

Analysis of the Effect of Vacuum Cooling on the Flavor of Sauce Beef Based on HS-SPME-GC-MS and GC-IMS Combined with Electronic Nose

作　　者：曹伟峰 张悦妍 向情儒 冯涛 CAO Weifeng;ZHANG Yueyan;XIANG Qingru;FENG Tao(Wuxi Zhenzheng Laolu Meat Co.,Ltd.,Wuxi 214016,China;School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)

机构地区：[1]无锡市真正老陆稿荐肉庄有限公司,江苏无锡214016 [2]上海应用技术大学香精香料技术与工程学院,上海201418

出　　处：《食品工业科技》2022年第9期341-348,共8页Science and Technology of Food Industry

摘　　要：为研究真空冷却对酱牛肉挥发性成分的影响,本文以“陆稿荐”酱牛肉为研究对象,采用顶空固相微萃取-色谱-质谱联用技术(HS-SPME-GC-MS)、气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)和快速气相色谱电子鼻对经真空冷却和自然冷却“陆稿荐”酱牛肉中的挥发性成分进行定性定量分析。结果表明,采用两种不同冷却方式处理的酱牛肉中共检测到92种挥发性风味化合物,包括酯类19种,醇类20种,酮类13种、醛类11种、酸类8种、烃类12种及其他类(醚类3种、酚类2种、杂环类4种)化合物,且两种酱牛肉中挥发性成分种类及相对含量有明显差异。电子鼻检测结果显示两种酱牛肉可以根据气味的差异被很好地区分,可以辅助SPME-GC-MS对酱牛肉中挥发性成分进行分析。本文结果可以为肉制品真空冷却技术提供一定的科学理论依据。In order to study the effect of vacuum cooling on the volatile components of beef seasoned with soysauce,the volatile components of beef with and without vacuum cooling were qualitatively and quantitatively analyzed by HS-SPMEGC-MS(headspace solid phase microextraction-chromatography-mass spectrometry),GC-IMS(gas chromatography-ion mobility spectrometrygas chromatography-ion mobility spectrometry) and gas phase electronic nose.The results showed that a total of 92 volatile flavor compounds were detected in beef seasoned with soy sauce treated by two different cooling methods,including 19 esters,20 alcohols,13 ketones,11 aldehydes,8 acids,12 hydrocarbons and other compounds(3ethers,2 phenols and 4 heterocycles).There were significant differences in volatile components and relative percentage content between the two kinds of beef seasoned with soy sauce.The results of gas phase electronic nose test showed that the two kinds of beef seasoned with soy sauce could be well distinguished according to the difference of odor,which could assist the analysis of volatile components of SPME-GC-MS.The experimental results can provide some scientific and theoretical basis for vacuum cooling technology of meat products.

关 键 词：酱牛肉 风味 顶空固相微萃取-色谱-质谱联用 气相色谱-离子迁移谱 电子鼻 挥发性化合物本 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]