基于气相离子迁移谱技术分析不同干燥方式下兔肉腊肠挥发性风味物质的变化  

Study on the drying characteristics and volatile flavor compounds of rabbit sausage under different drying methods based on GC-IMS technique

作　　者：于美娟[1] 蒋水艳 娄爱华[2] 杨慧[1] YU Meijuan;JIANG Shuiyan;LOU Aihua;YANG Hui(Hunan Agricultural Products Processing Institute,Hunan Academy Agricultural Sciences,Changsha 410125,China;College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南省农业科学院,湖南省农产品加工研究所,长沙410125 [2]湖南农业大学食品科学技术学院,长沙410128

出　　处：《食品与发酵工业》2022年第21期225-231,共7页Food and Fermentation Industries

基　　金：湖南农业科技创新资金项目(2017LM403)。

摘　　要：以九疑山兔肉为原料,采用自然干燥、热风干燥和热泵干燥3种干燥方式制作兔肉腊肠,以干燥时间为梯度,以质构、水分活度为检测指标,利用气相离子迁移谱(gas chromatography ion mobility spectrometry,GC-IMS)技术分析不同干燥方式下兔肉腊肠挥发性风味物质变化,系统分析3种干燥方式对兔肉腊肠干燥特性和挥发性风味物质的影响。结果表明,3种干燥方式处理的兔肉腊肠水分活度值都明显下降,其中热泵干燥速度明显优于热风干燥和自然干燥;质构特性均随着干燥时间的延长而变化,其硬度、弹性和咀嚼性也随之递增,热风干燥与热泵干燥的质构特征没有显著差异,但明显区分于自然干燥;兔肉腊肠中共鉴定出33个挥发性成分,醛类和醇类为最主要的挥发性风味物质,不同干燥方式含有相同挥发性有机物,区别仅在于含量不同;主成分分析显示,水分活度与质构特性总体呈现负相关;挥发性风味物质与水分活度呈现负相关。In this study,Jiuyi Mountain rabbit meat was used as raw material to make rabbit sausages by using three drying methods,namely natural drying,hot-air drying and heat pump drying.The meat was treated with a gradient drying time,and the texture and water activity were used as detection indicators.Moreover,gas chromatography ion mobility spectrometry(GC-IMS) technology was used to analyze volatile flavor compounds in rabbit meat sausages,and the effects of three drying methods on the drying characteristics and volatile flavor compounds of rabbit meat sausages were systematically analyzed.The results showed that the Aw value of the rabbit meat sausages treated by three drying methods decreased significantly,and the heat pump drying speed was significantly better than the hot air drying and natural drying.The texture changed with the elongation of the drying time,and its hardness,elasticity and chewiness increased,the texture characteristics of hot air drying and heat pump drying were not significantly different,but clearly distinguished from natural drying.A total of 33 volatile components were detected and identified in rabbit meat sausages.Aldehydes and alcohols were the most important volatile flavor substances.Different drying methods contained common VOCs;the only difference was the different content.PCA analysis showed that water activity and textural properties were generally negatively correlated,while,volatile flavor compounds were negatively correlated with water activity.

关 键 词：兔肉腊肠 热泵干燥 气相-离子迁移谱 

分 类 号：O657[理学—分析化学] TS251.7[理学—化学]