不同熬煮时间对北京酱牛肉挥发性风味成分的影响
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摘要
采用吹扫/捕集-热脱附-气相色谱-质谱联用法对4个煮制时间的北京酱牛肉进行挥发性风味物质的定性、定量与主成分分析,考察其风味最佳的煮制时间。结果表明:煮制1、2、3 h与4 h的酱牛肉样品中共检测鉴定出挥发性风味化合物93种,分别为60、60、69种与60种,共同检出36种。酮类与酯类化合物在1 h样品中达到峰值,醇类、酚类与杂环类化合物在2 h样品中达到峰值,烃类化合物在3 h样品中达到峰值,醛类与醚类化合物在4 h样品中达到峰值。同时,对上述样品的挥发性风味物质成分进行主成分分析与综合因子评分,其结果显示2 h样品的综合评分最高,说明在挥发性风味分析的角度煮制2 h的样品风味更佳。
The volatile flavor components in Beijing spiced beef during 4 different cooking times were extracted and identified by purge and trap thermal desorption(P&T-TD) combined with gas chromatography-mass spectrometry(GC-MS) in an effort to determine the optimal cooking time to achieve the best flavor. A total of 93 volatile compounds were identified in Beijing spiced beef during cooking for 1, 2, 3 and 4 h. The numbers of volatile compounds identified at 4 cooking times were 60, 60, 69 and 60, respectively, and 36 compounds were common to four samples. Ketones and esters reached a peak at 1 h, alcohols, phenols and heterocyclic compounds reached a peak at 2 h, hydrocarbons exhibited the highest value at 3 h, and aldehydes and ethers reached the highest value at 4 h. At the same time, the composition of volatile flavor compounds in the samples was analyzed with e principal component analysis and comprehensive factor scores. The results showed that the 2 h-cook sample gained the highest comprehensive score. In term of volatile flavor analysis, Beijing spiced beef had better flavor in two-hour cooking.
The volatile flavor components in Beijing spiced beef during 4 different cooking times were extracted and identified by purge and trap thermal desorption(P&T-TD) combined with gas chromatography-mass spectrometry(GC-MS) in an effort to determine the optimal cooking time to achieve the best flavor. A total of 93 volatile compounds were identified in Beijing spiced beef during cooking for 1, 2, 3 and 4 h. The numbers of volatile compounds identified at 4 cooking times were 60, 60, 69 and 60, respectively, and 36 compounds were common to four samples. Ketones and esters reached a peak at 1 h, alcohols, phenols and heterocyclic compounds reached a peak at 2 h, hydrocarbons exhibited the highest value at 3 h, and aldehydes and ethers reached the highest value at 4 h. At the same time, the composition of volatile flavor compounds in the samples was analyzed with e principal component analysis and comprehensive factor scores. The results showed that the 2 h-cook sample gained the highest comprehensive score. In term of volatile flavor analysis, Beijing spiced beef had better flavor in two-hour cooking.
引文
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[25]武苏苏,赵改名,柳艳霞,等.基于主成分分析法的煮制时间对卤制鸡肉风味的影响分析[J].食品与发酵工业,2014,40(10):194-199.
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[32]张宁,陈海涛,孙宝国,等.固相微萃取和同时蒸馏萃取方法比较传统腊牛肉的风味成分[J].中国食品学报,2016,16(6):247-258.DOI:10.16429/j.1009-7848.2016.06.033.
[33]谢丽源,郑林用,彭卫红,等.基于主成分分析法对不同温度处理下杏鲍菇的品质评价[J].食品与发酵工业,2016,42(6):80-85.DOI:10.13995/j.cnki.11-1802/ts.201606014.
[34]刘倩,申明月,聂少平,等.顶空固相微萃取-气相色谱-质谱联用法测定即食酱牛肉的挥发性香气成分[J].食品科学,2015,36(22):102-106.DOI:10.7506/spkx1002-6630-201522018.
[35]陈海涛,张宁,刘洋,等.ASE-SAFE和SDE-GC-MS分析贾永信腊牛肉的挥发性香气成分[J].精细化工,2013,30(2):166-173.DOI:10.13550/j.jxhg.2013.02.005.
[36]许倩倩,林美丽,刘雪妮,等.红烧牛肉罐头香味活性化合物的分析[J].食品科学,2012,33(12):238-241.
[37]黎强,卢金清,郭胜男,等.SPME与SD提取八角茴香挥发性风味成分的GC-MS比较[J].中国调味品,2014(7):107-109.DOI:10.3969/j.issn.1000-9973.2014.07.026.
[38]贾春晓,张西安,孙晓丽,等.顶空-固相微萃取法并气相色谱-质谱法测定八角茴香挥发性成分[J].郑州轻工业学院学报(自然科学版),2009,24(2):21-26.
[39]AGUIRRE M E,MILLER R,KERTH C.Cut and cooking method effects on beef flavor attributes[J].Meat Science,2015,101:145-146.DOI:10.1016/j.meatsci.2014.09.106.
[40]RODE H R,FEHRMAN C E,BLAIR A D,et al.Evaluation of the significance of the maillard browning reaction,caramelization,and flavor development in beef steaks[J].Meat Science,2016,112:152-156.DOI:10.1016/j.meatsci.2015.08.114.
[41]TIAN H,LI F,QIN L,et al.Quality Evaluation of beef seasonings using gas chromatography-mass spectrometry and electronic nose:correlation with sensory attributes and classification according to grade level[J].Food Analytical Methods,2015,8(6):1522-1534.DOI:10.1007/s12161-014-0031-4.
[2]KERTH C.Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature[J].Meat Science,2016,117:27-35.DOI:10.1016/j.meatsci.2016.02.026.
[3]张苏苏,赵子瑞,苑冰冰,等.酱卤肉制品加工技术研究进展[J].食品安全质量检测学报,2016,7(8):3270-3276.DOI:10.15922/j.cnki.rlyj.2016.12.008.
[4]周蓓蓓,杨松,尤逢恵,等.酱牛肉挥发性风味物质研究[J].农产品加工:学刊,2014,23:47-49.DOI:10.3969/jissn.1671-9646(X).2014.12.014.
[5]LAIRD H,KOPPEL K,MILLER R K,et al.References for minor beef flavor descriptive attributes[J].Meat Science,2016,112:115.DOI:10.1016/j.meatsci.2015.08.037.
[6]綦艳梅,孙宝国,黄明泉,等.同时蒸馏萃取-气质联用分析月盛斋酱牛肉的挥发性风味成分[J].食品科学,2010,31(18):370-374.
[7]臧明伍,王宇,韩凯,等.北京清真酱牛肉挥发性风味化合物的研究[J].食品工业科技,2010,31(8):70-73.DOI:10.13386/j.issn1002-0306.2010.08.019.
[8]綦艳梅,陈海涛,陶海琴,等.平遥与月盛斋酱牛肉挥发性成分分析[J].食品科学,2011,32(22):251-256.
[9]王宇,宋永清,乔晓玲.传统酱牛肉加热过程中挥发性风味化合物研究[J].肉类研究,2009,23(12):54-57.
[10]臧明伍,张凯华,王守伟,等.基于SPME-GC-O-MS的清真酱牛肉加工过程中挥发性风味成分变化分析[J].食品科学,2016,37(12):117-121.DOI:10.7506/spkx1002-6630-201612020.
[11]吕彤,林俊杰,周昌瑜,等.热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响[J].农业工程学报,2016,32(8):285-291.DOI:10.11975/j.issn.1002-6819.2016.08.040.
[12]周昌瑜,蒋娅婷,曹锦轩,等.热处理时间对鸭肉肌原纤维蛋白凝胶的风味吸附能力影响[J].现代食品科技,2016,32(3):218-224.
[13]蒋娅婷,曹锦轩,张玉林,等.蛋白质与挥发性风味成分相互作用研究进展[J].核农学报,2014,28(2):285-291.DOI:10.11869/j.issn.100-8551.2014.02.0285.
[14]BIANCHI A P,VARNEY M S,PHILLIPS J.Analysis of industrial solvent mixtures in water using a miniature purge-and-trap device with thermal desorption and capillary gas chromatography-mass spectrometry[J].Journal of Chromatography A,1991,557:429-439.
[15]KIRCHHEIM R.Bulk diffusion-controlled thermal desorption spectroscopy with examples for hydrogen in Iron[J].Metallurgical and Materials Transactions A,2016,47(2):672-696.DOI:10.1007/s11661-015-3236-2.
[16]PRAKASH B,CHAMBERS L,LIPPS W.Volatile organic compounds in wastewater:performance of US EPA method 624 on modern GCMS and purge and trap instrumentation[J].Lc Gc North America,2015:18.
[17]WANG Ying,JIANG Yating,CAO Jinxuan,et al.Study on lipolysisoxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production[J].Food Chemistry,2016,190(1):33-40.DOI:10.1016/j.foodchem.2015.05.048.
[18]L?Tong,WANG Ying,PAN Daodong,et al.Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin[J].Food Chemistry,2016,214(1):710-716.DOI:10.1016/j.foodchem.2016.07.115.
[19]李鑫.吹扫捕集/顶空固相微萃取-气质联用分析金华火腿挥发性风味物质[D].南京:南京农业大学,2014.
[20]李宝丽,邓建玲,蔡欣,等.顶空固相微萃取-气质联用结合主成分分析研究纯葡萄汁的香气成分[J].中国食品学报,2016,16(4):258-270.DOI:10.16429/j.1009-7848.2016.04.035.
[21]ABDI H,WILLIAMS L J.Principal component analysis[J].Wiley Interdisciplinary Reviews Computational Statistics,2010,2(4):433-459.
[22]PURI R,KHAMRUI K,KHETRA Y,et al.Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham[J].Journal of Food Science and Technology,2016,53(2):1-9.DOI:10.1007/s13197-015-2089-4.
[23]马龙,武杰,吴玲玲,等.酱牛肉质构特性主成分分析[J].食品工业科技,2013,34(8):111-113.
[24]黄艳梅,郇延军.主成分分析法在酱卤肉制品质构评价中的应用[J].食品科技,2016,41(8):106-109.
[25]武苏苏,赵改名,柳艳霞,等.基于主成分分析法的煮制时间对卤制鸡肉风味的影响分析[J].食品与发酵工业,2014,40(10):194-199.
[26]王旭,龚媛,张同刚,等.基于主成分分析法羊肉火腿香气质量评价模型的构建[J].食品工业科技,2015,36(21):122-127.DOI:10.13386/j.issn1002-0306.2015.21.017.
[27]刘登勇.气味指纹技术的建立及其在腌腊肉制品中的应用[D].南京:南京农业大学,2008.
[28]唐静,张迎阳,吴海舟,等.顶空吹扫捕集-气相色谱-质谱法分离鉴定强化高温火腿中的挥发性风味物质[J].食品科学,2014,35(8):115-120.DOI:10.7506/spkx1002-6630-201408022.
[29]周春娟,郭守军,庄东红,等.SDE-GC-MS与P&T-TD-GC-MS提取分析不同香型凤凰单丛茶香气比较[J].食品科学,2015,36(18):137-142.DOI:10.7506/spkx1002-6630-201518025.
[30]李迎楠,刘文营,成晓瑜.GC-MS结合电子鼻分析温度对肉味香精风味品质的影响[J].食品科学,2016,37(14):104-109.DOI:10.7506/spkx1002-6630-201614018.
[31]郝宝瑞,张坤生,张顺亮,等.基于GC-O-MS和AEDA法对清酱肉挥发性风味成分分析[J].食品科学,2015,36(16):153-157.DOI:10.7506/spkx1002-6630-201516028.
[32]张宁,陈海涛,孙宝国,等.固相微萃取和同时蒸馏萃取方法比较传统腊牛肉的风味成分[J].中国食品学报,2016,16(6):247-258.DOI:10.16429/j.1009-7848.2016.06.033.
[33]谢丽源,郑林用,彭卫红,等.基于主成分分析法对不同温度处理下杏鲍菇的品质评价[J].食品与发酵工业,2016,42(6):80-85.DOI:10.13995/j.cnki.11-1802/ts.201606014.
[34]刘倩,申明月,聂少平,等.顶空固相微萃取-气相色谱-质谱联用法测定即食酱牛肉的挥发性香气成分[J].食品科学,2015,36(22):102-106.DOI:10.7506/spkx1002-6630-201522018.
[35]陈海涛,张宁,刘洋,等.ASE-SAFE和SDE-GC-MS分析贾永信腊牛肉的挥发性香气成分[J].精细化工,2013,30(2):166-173.DOI:10.13550/j.jxhg.2013.02.005.
[36]许倩倩,林美丽,刘雪妮,等.红烧牛肉罐头香味活性化合物的分析[J].食品科学,2012,33(12):238-241.
[37]黎强,卢金清,郭胜男,等.SPME与SD提取八角茴香挥发性风味成分的GC-MS比较[J].中国调味品,2014(7):107-109.DOI:10.3969/j.issn.1000-9973.2014.07.026.
[38]贾春晓,张西安,孙晓丽,等.顶空-固相微萃取法并气相色谱-质谱法测定八角茴香挥发性成分[J].郑州轻工业学院学报(自然科学版),2009,24(2):21-26.
[39]AGUIRRE M E,MILLER R,KERTH C.Cut and cooking method effects on beef flavor attributes[J].Meat Science,2015,101:145-146.DOI:10.1016/j.meatsci.2014.09.106.
[40]RODE H R,FEHRMAN C E,BLAIR A D,et al.Evaluation of the significance of the maillard browning reaction,caramelization,and flavor development in beef steaks[J].Meat Science,2016,112:152-156.DOI:10.1016/j.meatsci.2015.08.114.
[41]TIAN H,LI F,QIN L,et al.Quality Evaluation of beef seasonings using gas chromatography-mass spectrometry and electronic nose:correlation with sensory attributes and classification according to grade level[J].Food Analytical Methods,2015,8(6):1522-1534.DOI:10.1007/s12161-014-0031-4.