真空冷却对酱排骨风味的影响  

Effect of vacuum cooling on the flavor of squareribs with soy sauce

作　　者：曹伟峰 向情儒 张悦妍 冯涛 CAO Weifeng;XIANG Qingru;ZHANG Yueyan;FENG Tao(Wuxi Zhenzhen 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]上海应用科技大学香精香料技术与工程学院,上海201418

出　　处：《包装与食品机械》2022年第5期37-43,共7页Packaging and Food Machinery

摘　　要：为研究真空冷却对酱排骨风味的影响,采用顶空固相微萃取-色谱-质谱联用技术和气相色谱-离子迁移谱测定自然冷却和真空冷却的酱排骨中的挥发性成分,再结合快速气相色谱电子鼻进行主成分分析。在2种不同冷却方式处理的酱排骨中共检测到83种挥发性化合物,包括酯类5种、醇类17种、醚类4种、酮类8种、烃类17种、醛类19种、酸类8种、酚类2种及杂环类化合物3种,2种酱排骨中各种挥发性成分的种类及相对百分含量有明显差异。快速气相色谱电子鼻检测结果显示2种酱排骨容易根据气味差异被区分开来,试验结果可以为酱排骨在真空冷却中的应用提供理论依据。To study the influence of vacuum cooling on the flavor of sauce squareribs,a headspace solid phase microextraction coupled with chromatography-mass spectrometry and gas chromatography-ion migration spectrometry were used to determine the volatile components in the naturally cooled and vacuum cooled sauce squareribs.In the squareribs treated by two different ways of cooling,83 kinds of volatile compounds were detected,including 5 kinds of esters,17 kinds of alcohols,4 kinds of ethers,8 kinds of ketones,17 kinds of hydrocarbons,19 kinds of aldehydes,8 kinds of acids,2 kinds of phenols,3 kinds of heterocyclic compounds,and various kinds of volatile components and relative percentage content in two kinds of sauce squareribs vary significantly.The results of rapid gas chromatography electronic nose detection show that the two kinds of sauce squareribs can be easily distinguished according to the difference of smell.The results of this experiment can provide a certain theoretical basis for the application of sauced squareribs in vacuum cooling.

关 键 词：酱排骨 真空冷却 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 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]