高酸价肉油在传统泡酒过程中的脂质氧化及风味成分变化  

Lipid oxidation and flavor change of pork fat pulp with high acid value during traditional liquor soaking

作　　者：梁诗雅 张凤娇 何松贵 关菁怡 黎伟刚 吴振强[1] LIANG Shiya;ZHANG Fengjiao;HE Songgui;GUAN Jingyi;LI Weigang;WU Zhenqiang(School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510006,China;Guangdong Jiujiang Distillery Co.,Ltd.,Foshan 528200,China)

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006 [2]广东省九江酒厂有限公司,广东佛山528200

出　　处：《中国酿造》2022年第11期120-126,共7页China Brewing

基　　金：广东省科技创新战略专项资金(纵向协同管理方向)项目(2018JK35202003);广东九江酒业股份有限公司教育科研合作基金资助项目(2020A0050240)。

摘　　要：为形成新的陈肉酝浸工艺,该研究以普通肉油为对照,采用固定化脂肪酶处理肉油制备高酸价肉油,考察传统泡酒过程中高酸价肉油脂质氧化与风味成分的变化。结果表明,固定化脂肪酶处理肉油16 h后制备得到高酸价肉油,其酸价为(26.32±2.01)mg/g;高酸价肉油在传统条件下泡酒60 d后,其酸价、茴香胺值、过氧化值分别是对照组的58.11倍和5.65倍、4.65倍;其各类脂肪酸总含量的变化趋势与对照组一致,其中C_(16:0)、C_(18:1)和C_(18:0)含量最丰富,分别占总含量的38.07%、28.54%和17.45%;其挥发性化合物的种类和含量较对照组分别提高40.74%和25.74%,其中酯类和醛类物质的含量增加最明显,分别是对照组的5.99倍和4.29倍。说明固定化脂肪酶促进了泡酒肉油的脂质氧化和风味物质生成,为传统工艺的替代提供潜在途径。In order to develop a new immersion process for aged pork fat,taking ordinary pork fat pulp as the control,pork fat pulp with high acid value was prepared by treatment pork fat pulp with immobilized lipase,and the lipid oxidation and flavor change of pork fat pulp with high acid value during traditional liquor soaking were investigated.The results showed that the pork fat pulp with high acid value was prepared when pork fat pulp was treated with immobilized lipase for 16 h,and the acid value was(26.32±2.01)mg/g.After liquor soaking for 60 d under traditional condition,the acid value,anisidine value and peroxide value of pork fat pulp with high acid value were 58.11 times,5.65 times and 4.65 times of those of the control group,respectively.The variation trend of total contents of various fatty acids was consistent with that of the control group,among which C_(16:0),C_(18:1) and C_(18:0) were the most abundant,accounting for 38.07%,28.54%and 17.45%of the total contents,respectively.The types and contents of volatile compounds increased by 40.74%and 25.74%compared with the control group,respectively,and the contents of aldehydes and esters were increased most obviously,which were 5.99 times and 4.29 times of the control group,respectively.These results indicated that immobilized lipase promoted lipid oxidation and flavor components generation of acid pork fat pulp with liquor soaking,which provided a potential way to replace the traditional process.

关 键 词：高酸价肉油 固定化脂肪酶 泡酒 脂质氧化 挥发性化合物 

分 类 号：TS262.3[轻工技术与工程—发酵工程]