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
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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。
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.
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.
引文
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[24]顾赛麒,王锡昌,陶宁萍,等.顶空固相微萃取-气质联用及电子鼻技术检测中华绒螯蟹不同可食部位中的香气成分[J].食品科学,2013,34(18):239-244.DOI:10.7506/spkx1002-6630-201318049.
[25]DENG Y,LUO Y,WANG Y,et al.Effect of different drying methods on the myosin structure,amino acid composition,protein digestibility and volatile profile of squid fillets[J].Food Chemistry,2015,171:168-176.DOI:10.1016/j.foodchem.2014.09.002.
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[28]WHITFIELD F B.Volatiles from interactions of Maillard reactions and lipids[J].Critical Reviews in Food Technology,1992,31(1/2):1-58.DOI:10.1080/10408399209527565.
[29]TOLDRáF,FLORES M.The Role of muscle proteases and lipases in flavor development during the processing of dry-cured ham[J].Critical Reviews in Food Science&Nutrition,1998,38(4):331-352.DOI:10.1080/10408699891274237.
[30]SHI X,ZHANG X,SONG S,et al.Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatographyolfactometry and partial least squares regression[J].Journal of Chromatography B,2013,913/914(2):69-76.DOI:10.1016/j.jchromb.2012.11.032.
[31]MARTíN A,CóRDOBA J,ARANDA E,et al.Contribution of a selected fungal population to the volatile compounds on dry-cured ham[J].International Journal of Food Microbiology,2006,110(1):8-18.DOI:10.1016/j.ijfoodmicro.2006.01.031.
[32]FLORES M,GRIMM C C,TOLDRáF,et al.Correlations of sensory and volatile compounds of Spanish“Serrano”dry-cured ham as a function of two processing times[J].Journal of Agricultural&Food Chemistry,1997,45:2178-2186.DOI:10.1021/jf960862c.
[33]ZHANG X,JIANG Y M,PENG F T,et al.Changes of aroma components in hongdeng sweet cherry during fruit development[J].Agricultural Sciences in China,2007,6(11):1376-1382.DOI:10.1016/S1671-2927(07)60186-2.
[2]ZHAO J,WANG M,XIE J,et al.Volatile flavor constituents in the pork broth of black-pig[J].Food Chemistry,2017,226:51-60.DOI:10.1016/j.foodchem.2017.01.011.
[3]REICKS A L,BROOKS J C,GARMYN A J,et al.Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts[J].Meat Science,2011,87(4):403-411.DOI:10.1016/j.meatsci.2010.11.018.
[4]PETRI?EVI?S,MARU?I?R N,LUKI?K,et al.Differentiation of dry-cured hams from different processing methods by means of volatile compounds,physico-chemical and sensory analysis[J].Meat Science,2017,137:217-227.DOI:10.1016/j.meatsci.2017.12.001.
[5]BALDWIN E A,BAI J,ANNE P,et al.Electronic noses and tongues:applications for the food and pharmaceutical industries[J].Sensors,2011,11(5):4744-4766.DOI:10.3390/s110504744.
[6]AMALIA B.Metal oxide sensors for electronic noses and their application to food analysis[J].Sensors,2010,10(4):882-910.DOI:10.3390/s100403882.
[7]LOUTFI A,CORADESCHI S,MANI G K,et al.Electronic noses for food quality:a review[J].Journal of Food Engineering,2015,144:103-111.DOI:10.1016/j.jfoodeng.2014.07.019.
[8]YANG W,YU J,PEI F,et al.Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose[J].Food Chemistry,2016,196(1):860-866.DOI:10.1016/j.foodchem.2015.09.097.
[9]马艳梅,卢士玲,王庆玲.羊肉火腿加工过程中理化特性动态变化研究[J].食品工业,2016(10):80-84.
[10]CHANG Y C,HSIAO Y M,WU M F,et al.Interruption of lung cancer cell migration and proliferation by fungal immunomodulatory protein FIP-fve from Flammulina velutipes[J].Journal of Agricultural&Food Chemistry,2013,61(49):12044-12052.DOI:10.1021/jf40302721.
[11]YU H Z,CHEN S S.Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata)[J].Food Research International,2010,43(8):2081-2086.DOI:10.1016/j.foodres.2010.07.009.
[12]PAPADOPOULOU O S,PANAGOU E Z,MOHAREB F R,et al.Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis[J].Food Research International,2013,50(1):241-249.DOI:10.1016/j.foodres.2012.10.020.
[13]贾洪锋,卢一,何江红,等.电子鼻在牦牛肉和牛肉猪肉识别中的应用[J].农业工程学报,2011,27(5):358-363.
[14]RATTRAY,NICHOLAS J W,HAMRANG Z,et al.Taking your breath away:metabolomics breathes life in to personalized medicine[J].Trends in Biotechnology,2014,32(10):538-548.DOI:10.1016/j.tibtech.2014.08.003.
[15]崔方超,李婷婷,杨兵,等.电子鼻结合GC-MS分析草鱼脱腥前后风味变化[J].食品科学,2014,35(20):126-130.DOI:10.7506/spkx1102-6630-201420025.
[16]刘安军,褚兰玲,郑婕,等.鲤鱼土腥味成分的检测与去除[J].现代食品科技,2011,27(2):219-223.
[17]MARTíNEZ-ONANDI N,RIVAS-CA?EDO A,áVILA M,et al.Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham[J].Meat Science,2017,131:40-47.DOI:10.1016/j.meatsci.2017.04.233.
[18]CASABURI A,FILIPPIS F D,VILLANI F,et al.Activities of strains of Brochothrix thermosphacta in vitro,and in meat[J].Food Research International,2014,62(8):366-374.DOI:10.1016/j.foodres.2014.03.019.
[19]陆宽,王雪雅,孙小静,等.电子鼻结合顶空SPME-GC-MS联用技术分析贵州不同品种辣椒发酵后挥发性成分[J].食品科学,2018,39(4):199-205.DOI:10.7506/spkx1002-6630-201804030.
[20]SáNCHEZSEVILLA J F,CRUZRUS E,VALPUESTA V,et al.Deciphering gamma-decalactone biosynthesis in strawberry fruit using a combination of genetic mapping,RNA-Seq and eQTL analyses[J].BMC Genomics,2014,15(1):1-15.DOI:10.1186/1471-2164-15-218.
[21]PUGLIESE C,SIRTORI F,RUIZ J,et al.Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham[J].Grasas Y Aceites,2009,60(3):271-276.DOI:10.3989/gya.130208.
[22]MARTíNEZ-ONANDI N,RIVAS-CA?EDO A,PICON A,et al.Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage[J].Meat Science,2016,122:101-108.DOI:10.1016/j.meatsci.2016.07.027.
[23]杨倩倩,邱杨,余以刚,等.养殖大黄鱼脱脂脱腥处理前后挥发性成分的变化[J].食品科学,2012,33(14):206-210.
[24]顾赛麒,王锡昌,陶宁萍,等.顶空固相微萃取-气质联用及电子鼻技术检测中华绒螯蟹不同可食部位中的香气成分[J].食品科学,2013,34(18):239-244.DOI:10.7506/spkx1002-6630-201318049.
[25]DENG Y,LUO Y,WANG Y,et al.Effect of different drying methods on the myosin structure,amino acid composition,protein digestibility and volatile profile of squid fillets[J].Food Chemistry,2015,171:168-176.DOI:10.1016/j.foodchem.2014.09.002.
[26]YANG Z,XIE J,ZHANG L,et al.Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose[J].Flavour&Fragrance Journal,2015,30(4):320-329.DOI:10.1002/ffj.3248.
[27]LOTFY S N,FADEL H H,ELGHORAB A H,et al.Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating[J].Food Chemistry,2015,187:7-13.DOI:10.1016/j.foodchem.2015.04.027.
[28]WHITFIELD F B.Volatiles from interactions of Maillard reactions and lipids[J].Critical Reviews in Food Technology,1992,31(1/2):1-58.DOI:10.1080/10408399209527565.
[29]TOLDRáF,FLORES M.The Role of muscle proteases and lipases in flavor development during the processing of dry-cured ham[J].Critical Reviews in Food Science&Nutrition,1998,38(4):331-352.DOI:10.1080/10408699891274237.
[30]SHI X,ZHANG X,SONG S,et al.Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatographyolfactometry and partial least squares regression[J].Journal of Chromatography B,2013,913/914(2):69-76.DOI:10.1016/j.jchromb.2012.11.032.
[31]MARTíN A,CóRDOBA J,ARANDA E,et al.Contribution of a selected fungal population to the volatile compounds on dry-cured ham[J].International Journal of Food Microbiology,2006,110(1):8-18.DOI:10.1016/j.ijfoodmicro.2006.01.031.
[32]FLORES M,GRIMM C C,TOLDRáF,et al.Correlations of sensory and volatile compounds of Spanish“Serrano”dry-cured ham as a function of two processing times[J].Journal of Agricultural&Food Chemistry,1997,45:2178-2186.DOI:10.1021/jf960862c.
[33]ZHANG X,JIANG Y M,PENG F T,et al.Changes of aroma components in hongdeng sweet cherry during fruit development[J].Agricultural Sciences in China,2007,6(11):1376-1382.DOI:10.1016/S1671-2927(07)60186-2.