食品科学 ›› 2019, Vol. 40 ›› Issue (2): 215-221.doi: 10.7506/spkx1002-6630-20180612-193

• 成分分析 • 上一篇    下一篇

基于电子鼻和气相色谱-质谱联用技术分析不同贮藏时间羊肉火腿香气成分

王勇勤1,郭新1,黄笠原1,王远1,王斌2,张杰2,张燕丽2,王庆玲1,*   

  1. (1.石河子大学食品学院,新疆?石河子 832003;2.新疆绿翔牧业有限责任公司,新疆?额敏 834600)
  • 出版日期:2019-01-25 发布日期:2019-01-22
  • 基金资助:
    兵团高新技术研究计划项目(2016AB009);石河子大学青年应用基础研究项目(ZRKXYQ10)

Analysis of Volatile Compounds of Mutton Ham with Different Storage Times Based on Electronic Nose and Gas Chromatography-Mass Spectrometry

WANG Yongqin1, GUO Xin1, HUANG Liyuan1, WANG Yuan1, WANG Bin2, ZHANG Jie2, ZHANG Yanli2, WANG Qingling1,*   

  1. (1. College of Food, Shihezi University, Shihezi 832003, China; 2. Xinjiang Lvxiang Animal Husbandry Co. Ltd., Emin 834600, China)
  • Online:2019-01-25 Published:2019-01-22

摘要: 采用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术,对贮藏0、30、60、90、120、150?d和180?d的干腌羊肉火腿挥发性香气成分进行分析和检测。电子鼻测定结果表明不同贮藏时间羊肉火腿整体风味存在差异;气相色谱-质谱共鉴定出7?类94?种挥发性香气成分,烃类和醛类相对含量显著高于其他风味物质;偏最小二乘法表明3-甲硫基丁醛、戊醛、己醛、5-甲基己醛、壬醛、苯甲醛、2-甲基-2-十一烷硫醇、1-戊醇、1-辛烯-3-醇、2-辛酮、丁二酮、2-壬酮、乙酸、2,6-二甲基吡嗪等为羊肉火腿贮藏过程中特征风味物质。研究结果对了解羊肉火腿贮藏过程中风味构成及变化规律具有参考价值,有助于推进羊肉火腿的工业化进程。

关键词: 羊肉火腿, 贮藏, 电子鼻, 气相色谱-质谱, 香气

Abstract: The volatile aroma components of dry-cured mutton ham at 0, 30, 60, 90, 120, 150 and 180 d of storage were analyzed using an electronic nose (E-nose) and headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). E-nose results showed that overall flavor of mutton ham was different at different storage times. GC-MS analysis identified 94 volatile aroma components belonging to 7 classes, with hydrocarbons and aldehydes being significantly more abundant than other flavor compounds. Partial least squares regression (PLSR) analysis indicated that 3-methyl-butanal, pentanal, hexanal, 5-methyl-hexanal, nonanal, benzaldehyde, 2-methyl-2-undecanethiol, 1-pentanol, 1-octen-3-ol, 2-octanone, butanedione, 2-nonanone, acetic acid and 2,6-dimethylpyrazine were identified as characteristic flavor compounds of mutton ham during storage. These research results provide valuable information for understanding the changes in flavor composition during the storage of mutton ham, which is helpful to promote the industrialization of mutton ham.

Key words: mutton ham, storage, E-nose, gas chromatography-mass spectrometry (GC-MS), aroma

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