姜提取物挥发性风味成分分析及对冷吃兔贮藏品质的影响

摘要/Abstract

摘要： 为解决冷吃兔贮藏过程中易腐败变质的问题，本研究以老姜和仔姜为原料，采用亚临界低温萃取技术获得姜提取物，利用气相色谱-质谱技术分析其挥发性风味物质成分，通过感官品评确定最适提取物添加量，再探讨其对冷吃兔0、1、5、15、20天贮藏期内微生物（菌落总数、沙门氏菌、金黄色葡萄球菌、大肠菌群）和理化指标（pH、过氧化值、酸价）的影响。结果表明，两种姜提取物中共检出83种挥发性成分，两者共有风味物质28 种，老姜提取物中α-法尼烯与β-红没药烯的相对含量较高，仔姜提取物中乙酸香叶酯的含量显著高于老姜提取物。两种姜提取物添加量达到兔肉质量的0.05%时，能使冷吃兔感官品质最佳。在贮藏期实验中，姜提取物组能有效抑制微生物增长速率，且仔姜提取物的抑制效果强于老姜提取物，其中两种提取物对沙门氏菌的抑制最为显著，第20天时，空白组和对照组菌落数分别达到9.48±0.61 logCFU/mL和7.88±0.56 logCFU/mL，而仔姜组和老姜组菌落数显著降低（P< 0.05），分别为6.89±0.36 logCFU/mL、7.30±0.33 logCFU/mL。姜提取物组pH、过氧化值和酸价均低于空白组，表明姜提取物的加入能有效减缓冷吃兔贮藏过程中脂肪的氧化反应。本研究为姜提取物作为天然防腐剂作用于冷吃兔菜肴提供理论基础，对冷吃兔产业的发展具有重要指导意义。

关键词: 姜提取物, 亚临界萃取, 冷吃兔, 微生物, 理化指标

Abstract: To address the issue of easy spoilage and deterioration during the storage of cold-eating rabbit, this study used ginger and tender ginger as raw materials, obtained ginger extract by subcritical low-temperature extraction technology, analyzed the volatile flavor substances by gas chromatography-mass spectrometry (GC-MS), and determined the optimal addition amount of the extract through sensory evaluation. Further explored its effects on the microorganisms (total colony count, Salmonella, Staphylococcus aureus, coliforms) and physicochemical indicators (pH, peroxide value, acid value) of cold-eating rabbit during the storage periods of 0, 1, 5, 15, and 20 days. The results showed that a total of 83 volatile components were detected in the two ginger extracts, and there were 28 volatile components in both. The relative contents of α-farnene and β-bisabolene in theginger extract were relatively high, and the content of geranyl acetate in the tender ginger extract was significantly higher than that in the ginger extract. When the addition amount of the two ginger extracts reached 0.05% of the rabbit meat mass, the sensory quality of cold-eating rabbit was the best. In the storage period experiment, the ginger extract group could effectively inhibit the growth rate of microorganisms, and the inhibitory effect of tender ginger extract was stronger than that of ginger extract. Among them, the two extracts had the most significant inhibitory effect on Salmonella. On the 20th day, the colony counts in the blank group and the control group reached 9.48 ± 0.61 logCFU/mL and 7.88 ± 0.56 logCFU/mL respectively, while those in the tender ginger group and theginger group were 6.89 ± 0.36 logCFU/mL and 7.30 ± 0.33 logCFU/mL respectively (P< 0.05); The pH, peroxide value and acid value of the ginger extract group were all lower than those of the blank group, indicating that the addition of ginger extract could effectively slow down the oxidation reaction of fat in cold-eating rabbit during storage. This study provides a theoretical basis for the application of ginger extract as a natural preservative in cold-eating rabbit, which has significant guiding meaning for the development of the cold-eating rabbit industry.

Key words: ginger extract, subcritical extraction, cold-eating rabbit, microorganism, physicochemical indexes

中图分类号:

TS251.5

董科朱晨豪郭文婷王蕊唐萌萌赵永刚赵志峰徐腾. 姜提取物挥发性风味成分分析及对冷吃兔贮藏品质的影响[J]. 食品科学.

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