顶空固相微萃取-气相色谱-质谱法分析桂花板鸭加工过程中挥发性风味物质的变化  

Analysis of volatile flavor compounds during processing of Guihua dry-cured duck based on headspace solid phase microextraction-gas chromatography-mass spectrometry

作　　者：王丽 张耀 刘光宪 李雪 黄锦卿 程文龙 董博 刘彩玲 何雪平 张晓 WANG Li;ZHANG Yao;LIU Guan-Xian;LI Xue;HUANG Jin-Qing;CHENG Wen-Long;DONG Bo;LIU Cai-Ling;HE Xue-Ping;ZHANG Xiao(Institute of Agricultural Products Processing,Jiangxi Academy of Agricultural Science,Nanchang 330200,China;Ruichang Yixiang Agricultural Products Products Limited,Jiujiang 332299,China)

机构地区：[1]江西省农业科学院农产品加工研究所,南昌330200 [2]瑞昌市溢香农产品有限公司,九江332299

出　　处：《食品安全质量检测学报》2024年第19期111-121,共11页Journal of Food Safety and Quality

基　　金：江西省重大科技研发专项“揭榜挂帅”项目(20213AAF02024);江西省农业科学院基础研究与人才培养专项(JXSNKYJCRC202310);江西省高层次高技能领军人才工程项目(2022)。

摘　　要：目的探究桂花板鸭加工过程中挥发性风味成分的变化规律。方法采用顶空固相微萃取-气相色谱-质谱技术,分析原料肉、腌制1d、腌制4d、晾晒10d、晾晒20d、成品30d6个阶段中挥发性风味物质组分与含量,结合气味活性值、主成分分析和变量重要性投影,解析加工过程中关键挥发性风味物质。结果整个加工阶段共鉴定出117种挥发性风味物质,挥发性风味物质的总含量呈上升趋势。通过气味活性值分析法得到了34种主体挥发性风味物质,戊醛、(E,E)-2,4-癸二烯醛、壬醛、(E)-2-壬烯醛、2-辛烯-1-醇、3-甲基-1-丁醇、1-辛烯-3-醇、2-戊基呋喃为6个阶段中共有的主体挥发性风味物质,其中(E,E)-2,4-癸二烯醛和1-辛烯-3-醇为整个加工过程中主要的关键挥发性风味物质。主成分分析表明,与原料肉和腌制期相比,桂花板鸭在晾晒和贮藏期内风味产生了显著的变化,且主体挥发性风味物质在贮藏期内大量积累。此外,通过变量重要性投影筛选出了13种挥发性风味物质标记物。结论本研究解析了桂花板鸭不同加工阶段挥发性风味成分差异,为桂花板鸭风味物质研究及其品质评价提供了理论参考。Objective To explore the changes of volatile flavor compounds during Guihua dry-cured duck processing.Methods Headspace solid phase microextraction-gas chromatography-mass spectrometry was used to analyze the components and contents of volatile flavor substances in 6 stages of raw meat,curing for 1 d,curing for 4 d,drying for 10 d,drying for 20 d and product for 30 d.Combining with odor activity value,principal component analysis and variable importance for the projection to analyze the the key volatile flavor compounds during processing.Results A total of 117 kinds of volatile flavor compounds were identified during processing,and the total content of volatile flavor compounds showed an increasing trend.Meanwhile,34 kinds of main volatile flavor substances were obtained by odor activity value analysis.Pentanal,(E,E)-2,4-decadienal,nonanal,(E)-2-nonenal,2-octene-1-ol,3-methyl-1-butanol,1-octene-3-ol and 2-pentylfuran were the main volatile flavor compounds in the six samples.Among them,(E,E)-2,4-decadienal and 1-octene-3-ol were the key volatile flavor compounds in the whole process.The principal component analysis indicated that compared with raw meat and curing period,the flavor of Guihua dry-cured duck changed significantly during drying and storage period,and the main volatile flavor substances accumulated in large quantities during storage period.In addition,13 kinds of volatile flavor substance markers were screened by variable importance projection.Conclusion This study analyze the differences of volatile flavor components of Guihua dry-cured duck during processing,which provide theoretical reference for flavor and quality evaluation of Guihua dry-cured duck.

关 键 词：桂花板鸭 加工过程 挥发性风味物质 气味活性值 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]