绿色液熏腊肉与传统腊肉风味品质的差异分析  

Difference Analysis of the Flavor and Quality between Green Liquid-Smoked Pork and Traditional Cured Pork

作　　者：李军年 贝爽 娄爱华 刘焱 全威 沈清武 LI Junnian;BEI Shuang;LOU Aihua;LIU Yan;QUAN Wei;SHEN Qingwu(College of Food Science and Technology,Hunan Agriculture University,Changsha 410000)

机构地区：[1]湖南农业大学食品科学技术学院,长沙414000

出　　处：《食品工业》2024年第4期139-146,共8页The Food Industry

基　　金：湖南省高新技术产业科技创新引领计划(科技攻关类)项目(2020GK2010)。

摘　　要：为了明确绿色液熏腊肉和传统腊肉风味品质差异,通过高效液相色谱法、固相微萃取-气相色谱-质谱(solid phase microextraction and gas chromatography-mass spectrometry,SPME-GC-MS)和气相色谱一离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术,比较了产自湖南、湖北、广东、贵州、四川和云南的传统腊肉与绿色液熏腊肉在呈味核苷酸、游离氨基酸及挥发性物质上的差异。结果表明:肌苷酸、次黄嘌呤和次黄嘌呤核苷是传统腊肉中主要呈味核苷酸,而液熏腊肉中次黄嘌呤的含量显著低于传统腊肉(P<0.05);液熏腊肉中丙氨酸、正缬氨酸及一些呈现甜味的氨基酸含量比贵州和四川腊肉要高。GC-MS和GC-IMS结果显示,液熏腊肉瘦肉和肥肉中挥发性物质组成及含量均显著低于传统腊肉(P<0.05),且液熏腊肉中三甲基吡嗪、3-羟基-2-丁酮、3-甲基-2-丁烯醛、1-羟基-2-丙酮等物质相对含量较高。该研究对改进液熏腊肉风味品质、生产出不同特色风味的液熏腊肉产品提供一定的参考价值。This study aims to investigate the disparities in flavor quality between green liquid-smoked bacon and traditional smoked bacon.The techniques such as high performance liquid chromatography(HPLC),solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS),and gas chromatography-ion mobility spectrometry(GC-IMS)are employed to compare the differences in flavor quality,including nucleotides,free amino acids,and volatile compounds,between traditional bacon and green liquid-smoked bacon obtained from Hunan,Hubei,Guangdong,Guizhou,Sichuan,and Yunnan provinces.The results indicate that inosine monophosphate,hypoxanthine,and inosine are the primary flavor nucleotides in traditional cured meat.However,the levels of hypoxanthine in liquid-smoked cured meat are significantly lower than in traditional cured meat from other regions(P<0.05).Liquid-smoked bacon has higher levels of alanine,leucine,and some sweet-tasting amino acids compared to Guizhou bacon and Sichuan bacon.The GC-MS and GC-IMS results reveal that the volatile flavor substances present in lean meat and fat of liquid-smoked bacon are noticeably lesser in comparison to traditional bacon.And the relative content of substances such as trimethyl pyrazine,3-hydroxy-2-butanone,3-methyl-2-butene aldehyde,and 1-hydroxy-2-propanone is higher in liquid-smoked bacon.This study provides a certain reference value for improving the flavor quality of liquid-smoked bacon and producing liquid-smoked bacon products with different characteristic flavors.

关 键 词：绿色液熏腊肉 传统腊肉 品质差异 风味差异 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程] O657[轻工技术与工程—食品科学与工程]