食品科学 ›› 2020, Vol. 41 ›› Issue (4): 164-171.doi: 10.7506/spkx1002-6630-20190228-234

• 成分分析 • 上一篇    下一篇

红烧肉口腔加工过程中的香气释放规律

刘登勇,曹振霞   

  1. (1.渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州 121013;2.肉类生产与加工质量安全控制协同创新中心,江苏 南京 210095)
  • 出版日期:2020-02-25 发布日期:2020-03-02
  • 基金资助:
    国家自然科学基金面上项目(31571861);河北省重点研发计划项目(19227140D)

Aroma Release from Stewed Pork with Brown Sauce during Oral Processing

LIU Dengyong, CAO Zhenxia   

  1. (1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China;2. Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)
  • Online:2020-02-25 Published:2020-03-02

摘要: 以红烧肉为研究对象,探究其在不同口腔加工阶段的香气释放规律。经过招募、筛选和专业培训,最终构建由4 人组成的受试者小组。要求4 名受试者自由咀嚼红烧肉样品,并在不同口腔加工阶段使用Tedlar?采样袋收集呼出的气体,之后应用固相微萃取-气相色谱-质谱技术对呼气中挥发性成分进行检测。对每名受试者在不同加工阶段的呼气成分进行定性定量分析。对总香气释放与咀嚼参数进行相关性分析并比较吞咽前和吞咽后阶段香气释放量的分布。结果表明:香气释放曲线(总体和个体)显示红烧肉在口腔加工过程中的香气释放始终处于动态变化,且个体差异性不可避免;相关性分析结果表明,咀嚼时间(r=0.910,P<0.01)和咀嚼次数(r=0.851,P<0.01)与香气释放量存在极显著的正相关性;且吞咽前阶段与吞咽后相比香气释放比率较大;通过分析3 类疏水性(lgP)不同的主要挥发物在吞咽前后的释放量,香气物质的疏水性越高,吞咽后香气释放的水平也随之增高。使用气体采集袋结合固相微萃取-气相色谱-质谱技术是一种新型的检测方法,可对食物(红烧肉)口腔加工过程中呼气的挥发性组分进行定性定量分析,为食物的香气释放动力学研究提供方法学基础。

关键词: 红烧肉, 口腔加工, 香气释放, 挥发性有机化合物, 吞咽

Abstract: This paper explores the release pattern of aroma from stewed pork with brown sauce at different oral processing stages. A panel of four subjects was selected and trained to freely chew the samples. Breath gas samples were collected using Tedlar? bags at different oral processing stages for qualitative and quantitative analysis of volatile organic compounds by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The correlation between the total amount of aroma release and chewing parameters was analyzed, and the pre- and post-swallow distribution of aroma release were compared with each other. Results showed that the aroma release curves (from both a panel and individual perspective) always dynamically changed during oral processing, with an inter-individual difference being observed. Correlation analysis showed that there was a significantly positive correlation between chewing time (r = 0.910, P < 0.01) and the number of chewing cycles (r = 0.851, P < 0.01) and the amount of aroma release. Moreover, the ratio of aroma release was larger at the pre-swallow stage than at the post-swallow stage. The release of three major volatiles with different hydrophobicity (lgP values) were analyzed at the pre-swallow and post-swallow stages, and it turned out that the higher the hydrophobicity of volatiles, the higher the release of aroma at the post-swallow stage. The use of Tedlar? bags combined with SPME-GC-MS provided a novel method for qualitative and quantitative analysis of breath gas from foods during oral processing. This study provides a methodological foundation for the study of the release kinetics of food aromas.

Key words: stewed pork with brown sauce, oral processing, aroma release, volatile organic compounds, swallowing

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