新型顶空固相萃取罐研制及其在鱼香肉丝香气研究中的应用  

Development of a new headspace solid-phase extraction jar and its test on the volatile compounds of Yu-Shiang Shredded Pork

作　　者：马君伟 张丹妮 张宜明[2] 孙瑞雪 刘源 梅丽 MA Jun-Wei;ZHANG Dan-Ni;ZHANG Yi-Ming;SUN Rui-Xue;LIU Yuan;MEI Li(School of Agriculture&Biology,Shanghai Jiao Tong University,Shanghai 200240,China;College of Food and Health,Zhejiang Agriculture&Forest University,Hangzhou 311300,China;School of Cooking,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]浙江农林大学食品与健康学院,杭州311300 [3]四川旅游学院烹饪学院,成都610100

出　　处：《食品安全质量检测学报》2023年第17期156-165,共10页Journal of Food Safety and Quality

基　　金：四川省科技计划资助项目(2022JDR0101)。

摘　　要：目的设计一款新型顶空固相萃取罐并考察验证其在传统川菜鱼香肉丝香气分析中的能力。方法将新型顶空固相萃取罐与传统顶空进样瓶对比,结合顶空固相微萃取技术和气相色谱-飞行时间质谱技术,分析鱼香肉丝的香气组分。结果本研究从鱼香肉丝中共分析鉴定出125种挥发性化合物,包括23种含硫化合物、18种杂环化合物、16种醛类、12种醇类、9种酮类、9种羧酸类化合物等。两种取样装置得到的定性和定量结果存在明显差异:有24种挥发性物质仅可通过新型顶空固相萃取罐检出,63种化合物经新型顶空固相萃取罐检测的峰面积显著高于传统顶空进样瓶组(P<0.05),且近80%挥发性物质的相对标准偏差均小于传统顶空进样瓶组。结论本研究表明含硫化合物、羧酸类化合物、杂环化合物、醛类化合物对鱼香肉丝香气有重要潜在贡献,新型顶空固相萃取罐密闭性可靠,整体效果优于传统顶空进样瓶。本研究为鱼香肉丝等传统中式菜肴的香气分析和菜肴的标准化生产提供参考。Objective To design a new headspace solid-phase extraction jar and investigate its ability to analyze the aroma of traditional Sichuan Yu-Shiang Shredded Pork.Methods The new headspace solid-phase extraction jar was compared with the traditional headspace injection bottle and the aroma components of Yu-Shiang Shredded Pork were analyzed by combining headspace solid-phase microextraction technology and gas chromatography-timeof-flight mass spectrometry.Results In this study,125 kinds of volatile compounds,including 23 kinds of sulfur-containing compounds,18 kinds of heterocyclic compounds,16 kinds of aldehydes,12 kinds of alcohols,9 kinds of ketones,9 kinds of carboxylic acids,etc.,were identified from the analysis of Yu-Shiang Shredded Pork.There were obvious differences in the qualitative and quantitative results obtained by the 2 kinds of sampling devices.Among them,24 kinds of volatile compounds could only be detected by the new headspace solid-phase extraction jar;the peak area of 63 kinds of compounds detected by the headspace solid-phase extraction jar was significantly higher than that of the traditional headspace injection bottle group(P0.05),and the relative standard deviation of nearly 80%of volatile compounds was lower than that of the traditional headspace injection bottle group.Conclusion This study shows that sulfur-containing compounds,carboxylic acids,heterocyclic compounds,and aldehydes have important potential contributions to the aroma of Yu-Shiang Shredded Pork.The new headspace solid-phase extraction jar is reliable in airtightness,and the overall effect is better than that of traditional headspace injection bottles.This study provides a reference for the aroma analysis of traditional Chinese dishes such as Yu-Shiang Shredded Pork and the standardized production of the dishes.

关 键 词：新型顶空固相萃取罐 鱼香肉丝 香气 挥发性化合物 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]