基于SPME-GC-MS的卤牛肉贮藏过程中挥发性风味物质的变化规律研究  

Change Rule of Volatile Flavor Substances of Braised Beef During Storage Based on SPME-GC-MS

作　　者：宋依亭 康峻 朱燕莉 黎明 张佳敏[1] 白婷[1] 吉莉莉[1] 陈林[1] SONG Yi-ting;KANG Jun;ZHU Yan-li;LI Ming;ZHANG Jia-min;BAI Ting;JI Li-li;CHEN Lin(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《中国调味品》2024年第4期54-59,共6页China Condiment

基　　金：四川省科技计划项目(2020YFN0153,2022ZHCG0065,2023YFN0056);阿坝州科技计划项目(R23CGZH004)。

摘　　要：为了分析卤牛肉在贮藏过程中挥发性风味物质的变化规律,文章采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用法对不同贮藏时间(0,1,3,5,7,10 d)的卤牛肉的挥发性风味物质进行分析。采用气味活度值(odor activity value,OAV)以及主成分分析(principal component analysis,PCA)对卤牛肉贮藏过程中挥发性风味物质的变化进行研究。结果表明,挥发性风味物质主要为醛类、醇类、烃类、酮类,关键风味物质(OAV>1)有β-月桂烯、右旋柠檬烯、桉叶油醇、芳樟醇、乙酸芳樟酯、草蒿脑、茴香脑等13种。PCA分析表明,右旋柠檬烯、(R)-(+)-苎烯、β-月桂烯、草蒿脑、芳樟醇、α-松油醇、乙基麦芽酚、茴香脑8种风味物质对卤牛肉整体风味贡献较大。该研究揭示了卤牛肉贮藏过程中挥发性风味物质的种类及其变化规律,为卤牛肉加工后贮藏风味变化规律提供了基础资料。In order to analyze the change rule of volatile flavor substances of braised beef during storage,in this paper,solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)is used to analyze the volatile flavor substances of braised beef with different storage time(0,1,3,5,7,10 d).Odor activity value(OAV)and principal component analysis(PCA)are used to study the changes of volatile flavor substances of braised beef during storage.The results show that volatile flavor substances are mainly aldehydes,alcohols,hydrocarbons and ketones.There are 13 key flavor substances(OAV>1),includingβ-laurene,D-limonene,eucalyptol,linalool,linalyl acetate,estragole,anethole and so on.PCA analysis shows that eight flavor substances contribute significantly to the overall flavor of braised beef,namely D-limonene,(R)-(+)-limonene,β-laurene,estragole,linalool,α-terpineol,ethyl maltol and anethole.In this study,the types and change rule of volatile flavor substances of braised beef during storage are revealed,which has provided basic data for the flavor change rule of braised beef during storage after processing.

关 键 词：卤牛肉 贮藏 挥发性风味物质 OAV分析 PCA 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]