HS-SPME-GC-MS技术测定鹿茸即食片加工过程中的气味物质成分
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摘要
研究鹿茸即食片加工过程中气味物质的变化,以期为鹿茸产品的加工提供理论依据和技术指导。采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术,对鹿茸即食片制备过程中的鲜鹿茸(XR)、嫩化茸(NR)、蜜制茸(MR)样品中的气味物质进行分析,得出气味物质包括酯类、醛类、酮类、酸类、醇类、烃类、杂环类及其他成分共101种。加工过程中变化最为明显的是烃类和醛类,烃类从相对含量的55.22%减少至11.69%,醛类从相对含量的3.44%增加至30.36%。对加工过程中检测到的各类成分进行了分析,结果表明经过加工,鹿茸产品中形成了许多具有挥发性的气味物质,这些气味物质对鹿茸的腥臭味具有调和及掩盖作用。
The change of volatiles in processing of instant deer antler chips was studied, in order to make clear the formation mechanism and provide technical guidance to the processing of deer antler products.Changes in the volatile compound profile were investigated by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry(HS-SPME-GC-MS) in fresh antler velvet(XR),soften antler velvet(NR), and honey processed antler velvet(MR) samples, the chemical composition and relative content in extracts were obtained. Totally 101 volatile components were detected, mainly including esters, aldehydes, ketones, acids, alcohols, hydrocarbons, heterocycles and others. The relative content of hydrocarbons and aldehydes were most significant changed. hydrocarbons was decreased from55.22% to 11.69%, aldehydes was increased from 3.44% to 30.36%. The analysis of each componentsshowed that there were many volatile odorants in the process of deer antler chips produced, which have the effect of harmonizing and disguising the odor of velvet antler.
The change of volatiles in processing of instant deer antler chips was studied, in order to make clear the formation mechanism and provide technical guidance to the processing of deer antler products.Changes in the volatile compound profile were investigated by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry(HS-SPME-GC-MS) in fresh antler velvet(XR),soften antler velvet(NR), and honey processed antler velvet(MR) samples, the chemical composition and relative content in extracts were obtained. Totally 101 volatile components were detected, mainly including esters, aldehydes, ketones, acids, alcohols, hydrocarbons, heterocycles and others. The relative content of hydrocarbons and aldehydes were most significant changed. hydrocarbons was decreased from55.22% to 11.69%, aldehydes was increased from 3.44% to 30.36%. The analysis of each componentsshowed that there were many volatile odorants in the process of deer antler chips produced, which have the effect of harmonizing and disguising the odor of velvet antler.
引文
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[18]李建军,文杰,陈继兰,等.烘烤肌肉挥发性风味的微捕集合GC-MS分析[J].分析测试学报,2003,22(1):58-61
[19]Stetzer A J,Cadwallader K,Singn T K,et al.Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles[J].Meat Science,2008,79(1):13-19
[2]陈晓光,王岩,吴岩,等.鹿茸多肽对大鼠心肌缺血损伤的保护作用[J].中国中药杂志,2009,34(15):1971-1974
[3]Lee1 S R,Jeon B T,Kim S J,et al.Effects of antler development stage on fatty acid,vitamin and GAGs contents of velvet antler in spotted deer(Cervus nippon)[J].Asian Australasian Journal of Animal Sciences,2007,20(10):1546-1550
[4]段艳,郑福平,王楠,等.MAE-SAFE/GC-MS分析酱牛肉挥发性成分[J].食品科学,2013,34(14):250-254
[5]Toldra F.Proteolysis and lipolysis in flavour development of dry-cured meat products[J].Meat Science,1998,49(1):S101-S110
[6]Capuano E,Ferrigno A,Acampa I,et al.Characterization of the Maillard reaction in bread crisps[J].European Food Research&Technology,2008,228(2):311-319
[7]Capuano E,Ferrigno A,Acampa I,et al.Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies[J].Food Research International,2009,42(9):1295-1302
[8]Kaskoniene V,Venskutonis P R,?eksteryte V.Composition of volatile compounds of honey of various floral origin and beebread collected in Lithuania[J].Food Chemistry,2008,111(4):988-997
[9]况小玲,徐俐,张红梅.不同加工工艺对油茶籽油风味物质的影响[J].中国粮油学报,2012,27(6):89-93
[10]粟有志,谢丽琼,王强,等.4种新疆单花蜜挥发性成分SPMEGC-MS分析[J].食品科学,2010,31(24):293-299
[11]党亚丽,王璋,许时婴.同时蒸溜萃取和固相微萃取与气相色谱/质谱法结合分析巴马火腿的风味成分[J].食品与发酵工业,2007,33(8):132-137
[12]吴昊,许时婴.牛肉风味料的香气成分[J].无锡轻工大学学报,2000,20(2):158-163
[13]孙雨安,孙敏青,王国庆,等.基于顶空固相微萃取GC-MS分析不同蜂蜜的挥发性成分[J].河南师范大学学报(自然科学版),2013,41(5):75-80
[14]郭月红,李洪军,韩叙.腊肉加工过程中脂肪氧化分解及其与风味形成的研究进展[J].肉类研究,2005,19(3):33-36
[15]陈海涛,张宁,孙宝国.SPME或SDE结合GC-MS分析贾永信十香酱牛肉的挥发性风味成分[J].食品科学,2012,33(18):171-175
[16]吴海波,方黎明,薛兵,等.肉牛宰后成熟阶段与食用品质相关指标的分析[J].黑龙江八一农垦大学学报,2002,14(2):77-81
[17]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
[18]李建军,文杰,陈继兰,等.烘烤肌肉挥发性风味的微捕集合GC-MS分析[J].分析测试学报,2003,22(1):58-61
[19]Stetzer A J,Cadwallader K,Singn T K,et al.Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles[J].Meat Science,2008,79(1):13-19