基于HS-SPME-GC×GC-TOFMS技术分析传统干腌腊肉加工过程中的挥发性有机物  

HS-SPME-GC×GC-TOFMS Analysis of Volatile Flavor Compounds in Traditional Dry-Cured Bacon during Processing

作　　者：董亚云 张迎阳[2] 杨天志 高蕙文 袁荷芳 DONG Yayun;ZHANG Yingyang;YANG Tianzhi;GAO Huiwen;YUAN Hefang(School of Petrochemical Engineering,Changzhou University,Changzhou 213164,China;School of Pharmacy/School of Biology and Food Engineering,Changzhou University,Changzhou 213164,China;Changzhou Food and Drug Fiber Quality Supervision and Inspection Center,Changzhou 213002,China)

机构地区：[1]常州大学石油化工学院,江苏常州213164 [2]常州大学药学院/生物与食品工程学院,江苏常州213164 [3]常州市食品药品纤维质量监督检验中心,江苏常州213002

出　　处：《肉类研究》2024年第3期30-38,共9页Meat Research

基　　金：常州市农业农村局科技项目(KYH22020656);2024年江苏省市场局科技项目(KJ2024078)。

摘　　要：为全面了解干腌腊肉加工过程中风味品质的变化规律,以原料期、腌制期、发酵前期、发酵后期及成熟期的传统干腌腊肉为研究对象测定理化指标,并利用顶空固相微萃取结合全二维气相色谱-飞行时间质谱技术对加工过程中挥发性有机物(volatile organic compounds,VOCs)进行鉴定。结果表明:干腌腊肉加工过程中水分含量持续下降,以不易流动水蒸发为主,并伴随自由水和结合水含量下降;pH值先减小后缓慢增大;整个加工过程中肉样颜色持续变深;干腌腊肉中VOCs主要为醇类、醛类、酯类、烃类及酮类等;3-丁二酮、2-甲基丁醛、庚醛和2-辛烯醛在整个加工过程中风味贡献较大;感官风味特征分析发现,干腌腊肉以甜味及水果风味为主;蛋白质降解、脂肪氧化和美拉德反应多途径共同作用,形成干腌腊肉特有的复杂风味特征。In order to comprehensively understand the pattern of change in flavor quality during the processing of dry-cured bacon,physicochemical measurements were carried out at different processing stages:raw meat,curing,early fermentation,late fermentation and ripening,and headspace solid-phase microextraction(HS-SPME)combined with comprehensive twodimensional gas chromatography-time-of-flight mass spectrometry(GC×GC-TOFMS)was used to identify volatile organic compounds(VOCs).The results showed that the moisture content continued to decrease during the processing of dry-cured bacon,which was dominated by the evaporation of immobilized water,accompanied by a decrease in the contents of free and bound water;the pH first decreased and then slowly increased;during the entire processing period,the color gradually turned darker.The major VOCs in dry-cured bacon were alcohols,aldehydes,esters,hydrocarbons,and ketones.3-Butanedione,2-methylbutyraldehyde,heptanal and 2-octenal contributed more to the flavor during the entire processing period.The analysis of sensory flavor characteristics showed that dry-cured bacon was dominated by sweet and fruity flavors;protein degradation,fat oxidation and Maillard reaction could work together to form the unique complex flavor characteristics of dry-cured bacon.

关 键 词：干腌腊肉 理化性质 顶空固相微萃取结合全二维气相色谱-飞行时间质谱 挥发性有机物 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]