基于顶空固相微萃取结合气相色谱-质谱技术的卤烤兔肉丁加工过程中挥发性风味物质变化分析  

Analysis of volatile flavor substances during processing of halogen roast rabbit meat based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry

作　　者：廖林 刘悦 贺稚非[1,2] 李洪军 LIAO Lin;LIU Yue;HE Zhifei;LI Hongjun(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Engineering Research Centre of Regional Foods,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,四川重庆400715 [2]重庆市特色食品工程技术研究中心,四川重庆400715

出　　处：《食品与发酵工业》2022年第14期235-243,共9页Food and Fermentation Industries

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助(CARS-43-E-2);四川白兔优良种质资源扩繁与健康养殖技术示范推广(2020JDZH0029);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。

摘　　要：该文研究了卤烤兔肉丁在不同加工过程中挥发性风味物质的差异,确定了卤烤兔肉丁中关键的风味物质变化。采用顶空固相微萃取结合气相色谱-质谱技术,定性定量分析卤烤兔肉丁在鲜肉、腌制、卤制、烤制、二次调味和成品6个加工过程中挥发性物质组分及含量。结果表明,6个加工过程中共鉴别出137种挥发性物质,通过计算气味活性值,发现在卤制、烤制、二次调味和成品阶段,芳樟醇、2-丙烯-1-硫醇和草蒿脑的气味活性值较高,被认定为卤烤兔肉丁的主体风味物质。进行主成分分析发现,不同加工过程中挥发性风味物质存在差异,并且不同加工过程中的风味物质能够得到良好的分离。该研究确定了卤烤兔肉丁中主体挥发性风味物质和修饰性挥发性风味物质,对促进兔肉加工产业具有一定的积极意义。This paper not only studies the differences of volatile flavor substances with different processing treatment,but also determines the changes of key flavor substances in the brine roasted rabbit diced.Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to determine the components and contents of volatile flavor substances in six processing including raw meat,curing,marinating,roasting,secondary seasoning and finished product.The result showed that a total of 137 volatile flavor compounds were identified in the six processes.By calculating the odor activity value,it was found that linalool,allyl mercaptan and wormwood had higher odor activity values in the stages of marinating,roasting,secondary seasoning and finished products,and they were identified as the main flavor substances of marinated roasted rabbit diced meat.Through principal component analysis,it showed that there were differences of volatile flavor substances in six processing processes,and those flavor substances could be well separated.This study obtains volatile flavor substances and modifies volatile flavor substances in the brine roasted rabbit diced,which has certain positive significance for promoting the rabbit meat processing industry.

关 键 词：卤烤兔肉丁 挥发性风味物质 主体风味物质 气味活性值 

分 类 号：O657.63[理学—分析化学] TS251.54[理学—化学]