不同提取工艺对鸡油理化性质与挥发性风味物质的影响  

Effects of Different Extraction Processes on the Physicochemical Properties and Volatile Flavor Compounds of Chicken Oil

作　　者：姜涛[1,2] 邹烨 于纹婧[2] 马晶晶[2,3] 杨静 徐为民 杨彪 王道营 JIANG Tao;ZOU Ye;YU Wenjing;MA Jingjing;YANG Jing;XU Weimin;YANG Biao;WANG Daoying(College of Food and Bioengineering,Jiangsu University,Zhenjiang 212001,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Key Laboratory of Cold Chain Logistics Technology of Agricultural Products,Ministry of Agriculture and Rural Affairs,Nanjing 210014,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212001 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]农业农村部农产品冷链物流技术重点实验室,江苏南京210014

出　　处：《食品工业科技》2024年第12期92-100,共9页Science and Technology of Food Industry

基　　金：国家现代农业(肉鸡)产业技术体系建设专项(CARS-41);江苏省农业科技自主创新资金项目(CX(22)2044)。

摘　　要：为了探究不同提取工艺对鸡油理化性质与挥发性风味物质的影响。本研究分别采用干法、湿法和微波熬制三种工艺提取鸡油,并对不同工艺提取鸡油的理化性质进行综合比较,同时采用顶空-气相色谱-质谱联用仪测定其挥发性风味物质构成,结合相对气味活度值、主成分分析和聚类分析明确不同提取工艺鸡油中的关键挥发性风味成分组成差异。结果表明,干法熬制的鸡油亮度最低,颜色更红、更黄,丙二醛含量较低;湿法熬制的鸡油亮度最高,颜色偏绿、偏黄,酸价较低;微波熬制的鸡油亮度稍暗,黄色和红色较浅,提取率较高,氧化稳定性较好且熬制时间短。不同提取工艺鸡油样品中共鉴定出49种挥发性风味物质,其中干法、湿法和微波法三种不同工艺所提取的鸡油中挥发性风味物质分别有39种、41种和44种,共有挥发性风味物质30种。结合ROAV和PCA,确定了(E,E)-2,4-庚二烯醛、1-辛烯-3-醇、己醛、(E)-2-癸烯醛、1-戊醇、辛醛、(E,E)-2,4-癸二烯醛、3-甲基丁醛为鸡油的主要特征风味物质。微波法提取鸡油的特征性风味物质含量较高且种类较多。本研究表明微波工艺相对而言具有耗时短、得率高、氧化稳定好以及鸡油特征性风味物质含量较高且种类多等优点,是一种值得深入研究与探索的鸡油提取工艺。To investigate the effects of different extraction processes on the physicochemical properties and volatile flavor compounds of chicken oil.This study used three different extraction processes,namely dry,wet and microwave to extract chicken oil.The physicochemical properties of chicken oil extracted by different processes were comprehensively compared.At the same time,the volatile substance composition was determined by headspace gas chromatography-mass spectrometry,and the key volatile flavor component composition differences in chicken oil extracted by different processes were established by combining relative odor activity values,principal component analysis,and cluster analysis.The results showed that the chicken oil cooked by dry method had the lowest brightness,a redder and yellower color,and a lower content of malondialdehyde.Wet cooking chicken oil had the highest brightness,a greenish or yellowish color,and a lower acid value.The chicken oil cooked by microwave had a slightly darker brightness,lighter yellow and red,higher extraction rate,better oxidation stability,and shorter cooking time.A total of 49 volatile flavor compounds were identified in chicken oil samples extracted using different extraction methods.Among them,39,41,and 44 volatile flavor compounds were extracted from chicken oil using dry,wet,and microwave methods,respectively,with a total of 30 volatile flavor compounds.By combining ROAV and PCA,(E,E)-2,4-heptadienal,1-octen-3-ol,hexanal,(E)-2-deceenal,1-pentanol,octanal,(E,E)-2,4-decadienal,and 3-methylbutanal were identified as the main characteristic flavor compounds of chicken oil.The characteristic flavor substances extracted from chicken oil by microwave method had a high content and a variety of types.This study indicated that microwave technology had the advantages of relatively short time consumption,high yield,good oxidation stability and high content with variety of characteristic flavor substances in chicken oil,making it a worthwhile approach for further research and exploratio

关 键 词：鸡油 微波熬制 理化性质 挥发性风味 气味活度值 主成分分析 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]