不同烟熏时间鸡腿肉香气化合物与危害物及相关前体物研究  

Studies on Aroma Compounds,Hazardous Compounds and RelatedPrecursors of Chicken Thigh with Different Smoked Time

作　　者：高荣美 张德权[1] 时浩楠 王振宇[1] 张春江[1] GAO Rongmei;ZHANG Dequan;SHI Haonan;WANG Zhenyu;ZHANG Chunjiang(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality&Safety in Harvest,Storage,Transportation,Management and Control,Ministry of Agriculture and Rural Affairs,Beijing 100193)

机构地区：[1]中国农业科学院农产品加工研究所/农业农村部农产品质量安全收贮运管控重点实验室,北京100193

出　　处：《核农学报》2024年第5期870-880,共11页Journal of Nuclear Agricultural Sciences

基　　金：山东省重点研发计划(2022TZXD0021);泰山产业领军人才工程资助(tscx202306068);现代农业产业技术体系北京市家禽创新团队项目(BAIC06-2023-BJJQ-G12)。

摘　　要：为探究不同熏制时间下熏鸡风味成分和危害物的变化及其与前体物的关系,利用色谱质谱等技术对香气化合物、杂环胺(HAs)、晚期糖基化终末产物(AGEs)、多环芳烃(PAHs)、还原糖、游离氨基酸与脂肪酸等进行定性定量分析。结果表明,在熏鸡腿中共鉴定出67种香气化合物,气味活性值(OAVs)>1的香气化合物有24种,以愈创木酚贡献率最大。随着熏制时间增加,酚类化合物、HAs、AGEs和4种多环芳烃(PAH4)含量显著升高(P<0.05),而水分、肌酐和葡萄糖则逐渐减少。9H-吡啶并[3,4-b]吲哚(Norharman)、羧甲基赖氨酸(CML)、羧乙基赖氨酸(CEL)和?(Chr)是熏鸡中主要潜在危害物,熏制12 h后的含量分别为37.38 ng·g^(-1)、123.94μg·g^(-1)、180.13μg·g^(-1)和41.10μg·kg^(-1)。最佳熏制时间为6 h,长时间熏制不利于熏鸡香气化合物的保持且伴生大量危害物。相关性分析表明,壬醛、1-辛烯-3-醇、2,5-二甲基吡嗪等关键香气化合物含量与还原糖、部分游离氨基酸和不饱和脂肪酸含量显著负相关;Norharman、CEL和PAH4等含量与多种游离氨基酸、水分等含量显著或极显著负相关;苯丙氨酸、甲硫氨酸、酪氨酸和色氨酸等含量同时与香气化合物和危害物含量显著(P<0.05)或极显著正/负相关(P<0.01)。本研究揭示了熏鸡熏制过程中香气化合物与危害物协同伴生关系,可为熏鸡风味保持和危害物消减提供数据基础。This study aimed to investigate the changes in flavour,hazardous compounds and their relationship with precursors under different smoking time conditions in smoked chicken.The aroma compounds,heterocyclic amines(HAs),advanced glycation end products(AGEs),polycyclic aromatic hydrocarbons(PAHs),reducing sugars,free amino acids and fatty acids were analysed using chromatography/mass spectrometry and other techniques.Results showed that a total number of 67 aroma compounds were identified in smoked chicken thigh,with 24 compounds had odour activity values(OAVs)>1.It was found that the contribution rate of guaiacol was the highest.With the increase of smoking time,the contents of phenolic aroma compounds,HAs,AGEs,and four polycyclic aromatic hydrocarbons(PAH4)increased significantly(P<0.05),whereas the moisture,creatinine and glucose contents decreased gradually.The 9H-pyrido[3,4-b]indole(Norharman),Nε-carboxymethyl lysine(CML),Nε-carboxyethyl lysine(CEL)and chrysene(Chr)were the main potential hazardous compounds in the smoked chicken,with the values of 37.38 ng·g^(-1),123.94μg·g^(-1),180.13μg·g^(-1),and 41.10μg·g^(-1)after 12 h of smoking,respectively.The best smoking time was 6 h,and a longer smoking time was not conducive to the maintenance of aroma compounds of smoked chicken and also accompanied by hazardous compounds formation.Correlation analysis showed that the contents of key aroma compounds such as nonylaldehyde,1-octene-3-ol and 2,5-dimethylpyrazine were significantly and negatively correlated with the contents of reducing sugars,some free amino acids and unsaturated fatty acids.The contents of Norharman,CEL and PAH4 showed a significantly or highly significantly and negatively correlation with a variety of free amino acids and moisture contents.The levels of phenylalanine,methionine,tyrosine and tryptophan were significantly(P<0.05)or highly significantly and positively/negatively(P<0.01)correlated with both aroma compounds and hazardous compounds.This study revealed a synergistic relationship be

关 键 词：熏鸡 香气化合物 杂环胺 多环芳烃 晚期糖基化终末产物 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]