食品科学 ›› 2021, Vol. 42 ›› Issue (8): 165-171.doi: 10.7506/spkx1002-6630-20191024-252

• 成分分析 • 上一篇    下一篇

滩羊肌肉在煮制过程中可挥发性化合物的变化

单启梅,赵晓策,罗瑞明,尤丽琴   

  1. (宁夏大学农学院,宁夏 银川 750021)
  • 出版日期:2021-04-25 发布日期:2021-05-14
  • 基金资助:
    国家自然科学基金地区科学基金项目(31860427)

Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking

SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin   

  1. (College of Agriculture, Ningxia University, Yinchuan 750021, China)
  • Online:2021-04-25 Published:2021-05-14

摘要: 以盐池滩羊肌肉为原料,采用吹扫捕集法结合气相色谱-质谱联用技术和气相色谱-嗅闻技术,研究盐池滩羊肌肉在煮制过程中挥发性化合物的变化。实验共检测出42?种挥发性物质,其中醛类16?种、酮类6?种、醇类5?种、酸类3?种、杂环化合物12?种。经分析后,煮制温度由50?℃上升到80?℃时,醛类、酮类、醇类等相对含量较大,90?℃后相对含量下降。煮沸后,随着煮制时间的延长,吡咯、吡啶、噻唑等杂环类化合物相对含量呈增长趋势,采用气相色谱-嗅闻技术对挥发性物质进行检测,确定(E)-2-十一烯醛、4-乙基辛酸、2-戊基呋喃、2,3,5,6-四甲基吡嗪、二甲基二硫醚和苄基甲基硫醚等挥发性风味化合物为滩羊肌肉的特征香气成分。该研究可为宁夏特色滩羊肉制品工业化加工和风味控制技术提供一定理论参考。

关键词: 滩羊肌肉;挥发性风味物质;吹扫补集;气相色谱-质谱联用

Abstract: In this study, the changes of volatile flavor compounds in the Longissimus dorsi muscle of Yanchi Tan sheep during cooking were studied by purge-and-trap (P&T)-gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 42 volatile compounds were detected, including aldehydes (16), ketones (6), alcohols (5), acids (3) and heterocyclic compounds (12). The results showed that the percentages of aldehydes, ketones and alcohols were high at cooking temperatures of 50–80 ℃, but decreased when the temperature increased to 90 ℃. After boiling, the percentages of pyrrole, pyridine, thiazole and other heterocyclic compounds increased with the prolongation of cooking time. 2-Undecanolaldehyde, 4-ethyl octanoic acid, 2-pentyl furan, 2,3,5,6-tetramethylpyrazine, dimethyl disulfide and benzyl methyl sulfide were identified as the characteristics flavor compounds of Tan sheep muscle by GC-O. The findings obtained in this study can provide a theoretical reference for the industrial processing and flavor control of Ningxia featured Tan sheep meat products such as hand-held mutton and stewed mutton.

Key words: Tan sheep muscle; volatile flavor compounds; purge and trap; gas chromatography-mass spectrometry

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