不同包装方式对冷吃掌中宝挥发性风味物质的影响  

Effects of Different Package Methods on the Volatile Flavor Compounds of Cold-Eating Chicken Gristle

作　　者：康馨樾 张钰麟 赵志平 毛竞竟 白婷[1] 聂鑫 王卫[1] 张佳敏[1] KANG Xinyue;ZHANG Yulin;ZHAO Zhiping;MAO Jingjing;BAI Ting;NIE Xin;WANG Wei;ZHANG Jiamin(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China;School of Basic Medical Sciences,Chengdu Medical College,Chengdu 610500,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]成都医学院基础医学院,四川成都610500

出　　处：《食品科技》2022年第3期99-105,共7页Food Science and Technology

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS),研究了冷吃掌中宝在不同包装条件下不同时间段的挥发性风味物质的变化,并结合相对气味活度值(ROAV)、主成分分析(PCA)对冷吃掌中宝挥发性风味物质变化进行了分析。结果表明,冷吃掌中宝挥发性物质主要为烯类、醇类、酯类,其中ROAV值大于0.1的有11种;主要挥发性风味物质为月桂烯、D-柠檬烯、蒎烯、桉叶油醇、芳樟醇、α-松油醇和乙酸芳樟酯。PCA分析表明,月桂烯、D-柠檬烯、蒎烯为特征性挥发性风味物质。研究结果为工业化生产冷吃掌中宝贮藏保鲜提供了依据。Headspace solid phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS) were used to analyze the changes of volatile flavor substances of cold-eating chicken gristle in different time periods under different package conditions.Relative odor activity value(ROAV) and principal component analysis were further employed to analyze the changes of volatile flavor substances in the cold-eating chicken gristle.The results showed that alkenes,alcohols and esters were the main volatile flavor substances of cold-eating chicken gristle,of which 11 kinds of ROVA values were over 0.1.Myrcene,D-limonene,pinene,eucalyptol,linalool,alpha-terpineol and linalyl acetate were considered the main volatile flavor substances.PCA analysis showed that myrcene,D-limonene and pinene were characteristic volatile flavor substances.The present study provides a theoretical basis for the storage and preservation of industrial produced cold-eating chicken gristle.

关 键 词：冷吃掌中宝 包装方式 挥发性风味物质 主成分分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]