GC-MS结合电子鼻分析不同品牌郫县豆瓣对干煸牛肉品质的影响  

Analysis on Effect of Different Brands of Pixian Bean Paste on the Quality of Stir-Fried Beef by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose

作　　者：陈丽兰[1] 易宇文[1] 吴华昌[1] 杨芳[1] 简强 张佳敏 袁灿 CHEN Li-lan;YI Yu-wen;WU Hua-chang;YANG Fang;JIAN Qiang;ZHANG Jia-min;YUAN Can(Sichuan Tourism University,Chengdu 610100,China;Key Laboratory for Meat Processing in Sichuan Province,Chengdu 610100,China)

机构地区：[1]四川旅游学院,成都610100 [2]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9期39-43,共5页China Condiment

基　　金：肉类加工四川省重点实验室开发基金项目资助(20-R-01,18-R-12);四川旅游学院校级项目(2020SCTU67)。

摘　　要：电子鼻和GC-MS联用,结合化学计量学分析不同品牌郫县豆瓣对干煸牛肉挥发性风味物质的贡献。在样品共有风味物质中共检测到71种挥发性成分,其中醇类11种,酯类9种,醛类9种,酮类3种,烷烃类11种,烯烃类22种,其他化合物6种。研究表明,不同品牌豆瓣对干煸牛肉化学物质的定性与定量影响存在显著差异,主要体现在醛类物质的含量和种类、酯类物质的含量、醇类物质的含量和烯烃类物质的含量上。Electronic nose combined with GC-MS and chemometrics are used to analyze the contribution of different brands of Pixian bean paste to the volatile flavor substances of stir-fried beef.The results show that a total of 71 volatile components are detected in the common flavor substances of the samples,including 11 alcohols,9 esters,9 aldehydes,3 ketones,11 alkanes,22 alkenes and 6 other compounds.The study shows that the qualitative and quantitative effects of different brands of Pixian bean paste on the chemicals of stir-fried beef are significantly different,which mainly reflects in the content and types of aldehydes,the content of esters,alcohols and alkenes.

关 键 词：郫县豆瓣 GC-MS 电子鼻 干煸牛肉 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]