宣恩火腿熟化过程中脂质变化对挥发性化合物形成的影响  

The impact of lipid changes on the formation ofvolatile compounds in the ripening of Xuan'en ham

作　　者：焦宇栋 崔莹莹 廖鄂 彭利娟 陈平权 龚厚朴 王琦 王海滨 JIAO Yudong;CUI Yingying;LIAO E;PENG Lijuan;CHEN Pingquan;GONG Houpu;WANG Qi;WANG Haibin(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China;Hubei Dapai Food Group Co.,LTD,Enshi 445599,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]农产品加工与转化湖北省重点实验室,武汉430023 [3]湖北大派食品集团有限公司,恩施445599

出　　处：《武汉轻工大学学报》2025年第1期9-21,I0001-I0006,共19页Journal of Wuhan Polytechnic University

基　　金：湖北省自然科学基金(编号:2014CFB886);恩施科技计划研发项目(编号:D20190022);中央地方科技发展引导专项(编号:2022BGF247)。

摘　　要：本研究通过分析脂质组成、脂肪酶活性、氧化程度及挥发性化合物,探讨宣恩火腿熟化过程中脂质变化与挥发性风味物质之间的关系。结果显示,磷脂作为重要风味前体,其含量与风味变化呈显著正相关关系,尤其是油酸与亚油酸的变化为风味形成提供了物质基础;中性脂肪酶、酸性脂肪酶及磷脂酶的活性均呈下降趋势,但中性脂肪酶始终保持较高活性,有助于风味持续发展。脂肪氧化程度表现为TBARS值与脂肪氧化酶活性随熟化时间下降,而羰基值持续上升,表明羰基化合物积累。此外,挥发性化合物的香气特征在熟化过程中呈丰富多样性,醛类、酸类及烷烃类化合物逐步富集,分别从14、11和15个增加至18、14和22个,尤其是庚醛、辛醛、己酸等关键化合物显著贡献独特风味。相反,醇类、酮类与酯类化合物减少,分别从15、6和12个下降至11、4和11个。综合分析表明,无论肌内脂肪还是皮下脂肪,脂质的组成、酶活性及氧化程度在挥发性风味物质的生成与积累中扮演着重要角色,共同塑造了宣恩火腿独特的香气特征。This study investigates the relationship between lipid changes and volatile flavor compounds during the maturation of Xuan'en ham by analyzing lipid composition,lipase activity,oxidation levels,and volatile compounds.The results show that phospholipids,as important flavor precursors,have a significant positive correlation with flavor changes,expecially the changes in oleic acid and linoleic acid,which provide the material basis for flavor formation.While the activities of neutral lipase,acidic lipase,and phospholipase decrease over time,neutral lipase maintains higher activity,facilitating sustained flavor development.Lipid oxidation is reflected by decreasing TBARS values and lipoxidase activity with maturation time,alongside increasing carbonyl values,indicating carbonyl compound accumulation.Volatile compounds diversify during maturation,with aldehydes,acids,and alkanes accumulating—rising from 14,11,and 15 compounds to 18,14,and 22,respectively.Key compounds such as heptanal,octanal,and hexanoic acid contribute significantly to the distinctive flavor,while alcohols,ketones,and esters decrease from 15,6,and 12 to 11,4,and 11 respectively.These findings suggest that lipid composition,enzymatic activity,and oxidation levels of both intramuscular and subcutaneous fats play crucial roles in the generation and accumulation of volatile flavor compounds,shaping the unique aroma of Xuan'en ham.

关 键 词：宣恩火腿 熟化期 脂肪分解 脂肪酶和磷脂酶活性 脂质氧化 挥发性化合物 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]