基于电子鼻结合GC-IMS分析不同烹饪方式猪肉的挥发性成分差异  

Analysis of Differences in Volatile Components of Pork between Cooking Methods Based on Electronic Nose Combined with GC-IMS

作　　者：王天杨 关雎 罗晶晶 杨镰 李昶甫 熊怡玲 易宇文[2] 乔明锋[2,3] 邓静 吴华昌[2] WANG Tianyang;GUAN Ju;LUO Jingjing;YANG Lian;LI Changfu;XIONG Yiling;YI Yuwen;QIAO Mingfeng;DENG Jing;WU Huachang(School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Sichuan Tourism College Sichuan Provincial Key Laboratory of Culinary Science,Chengdu 610100,China;Zhouqu Green Vein Agricultural Science and Technology Limited Liability Company,Gannan Tibetan Autonomous Prefecture 746300,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]四川旅游学院四川省烹饪科学重点实验室,四川成都610100 [3]舟曲绿脉农业科技有限责任公司,甘肃甘南藏族自治州746300

出　　处：《食品工业科技》2024年第14期234-244,共11页Science and Technology of Food Industry

基　　金：四川省科技厅重点研发项目(23ZDYF3065);四川省教育厅科技创新团队项目(21SCTUTG01);肉类加工四川省重点实验室项目(22-R-30);舟曲县科技计划项目(2023001)。

摘　　要：烹饪方式可对食品风味产生较大影响,为深入探究烹饪方式对猪肉香气的影响,本研究采用电子鼻结合气相-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)对不同烹饪方式猪肉挥发性化合物进行多元统计分析,并使用GC-IMS对不同烹饪方式下猪肉的100种挥发性化合物(包括单聚体和二聚体)进行表征。最终采用正交偏最小二乘判别分析建立出稳定的模型。结果显示,烹饪方式对猪肉风味化合物的形成至关重要。同蒸制和煮制两种烹饪方式相比,烤箱烤制和空气炸锅法烹饪的猪肉含有(E)-2-己烯酸乙酯、1-辛烯-3-醇、(Z)-4-癸烯醛、3-壬烯-2-酮、(E)-2-已烯-1-醇、丁酸丙酯、呋喃酮和双戊烯-M等特征挥发性化合物,且空气炸锅法猪肉中(E)-2-己烯酸乙酯、1-辛烯-3-醇、(Z)-4-癸烯醛、3-壬烯-2-酮的含量比烤箱烤制猪肉高。戊醛和乙酸乙酯标记为蒸制和煮制烹饪方式的特征挥发性物质化合物,电子鼻传感器的结果表明,RPCA模型可以有效地识别出各烹饪方式下猪肉的挥发性香气。研究结果揭示了不同的烹饪方式对猪肉挥发性成分的影响,空气炸锅制和烤箱烤制的香气更为相似,为猪肉的烹饪加工提供一定的参考。Cooking methods could have a great influence on the flavour of food,to investigate the effect of cooking methods on the aroma of pork,this study used electronic nose combined with gas chromatography-ion mobility spectrometry(GC-IMS)for multivariate statistical analyses of the volatile compounds in pork under different cooking methods.GC-IMS was used to characterise 100 volatile compounds(including monomers and dimers)of pork under different cooking methods.Finally,a stable model was established using orthogonal partial least squares discriminant analysis.Results showed that,the cooking method is crucial for the formation of pork flavour compounds.Pork cooked by oven roasting and air fryer methods contained characteristic volatile compounds such as ethyl(E)-2-hexenoate,1-octen-3-ol,(Z)-4-decenal,3-nonen-2-one,(E)-2-hexen-1-ol,propyl butyrate,furazanone,and dipentenyl-M,as compared to the two cooking methods of steaming and boiling.The air fryer method pork contained higher levels of(E)-ethyl 2-hexenoate,1-octen-3-ol,(Z)-4-decenal,and 3-nonen-2-one than the oven-roasted pork.Valeraldehyde and ethyl acetate were labelled as characteristic volatile substance compounds for both steamed and boiled cooking styles,and the results from the electronic nose sensor showed that the RPCA model was effective in identifying volatile substances in pork for each cooking style.The results of the study revealed the effects of different cooking methods on the volatile components of pork and found that the aromas of air fryer preparation and oven roasting were more similar,providing some reference for the cooking and processing of pork.

关 键 词：猪肉 烹饪方式 气相-离子迁移谱 挥发性风味化合物 正交偏最小二乘法 

分 类 号：TS207.3[轻工技术与工程—食品科学]