基于电子鼻和气相色谱-质谱联用技术评价襄阳地区腊肠风味品质
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摘要
使用电子鼻和气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术对襄阳地区腊肠风味品质进行分析评价。基于电子鼻技术发现,11个腊肠样品依据其风味品质可分为2个聚类;采用显著性分析发现,不同聚类间的差异是由于芳香类物质和有机硫化物含量不同导致的。基于GC-MS技术发现,松油烯、乙醇、醋酸和乙酸乙酯为襄阳地区腊肠中的主要挥发性风味物质,其平均相对含量分别为28.33%、17.57%、18.28%、13.96%和4.15%,且品质优良的腊肠中乙酸乙酯含量显著偏高。
In this paper, the flavor quality of Chinese sausages collected from Xiangyang was evaluated by electronic nose and gas chromatography-mass spectrometry(GC-MS). Cluster analysis showed that 11 sausage samples could be divided into two clusters by electronic nose, and aromatic compounds and organic sulfides were identified by significance analysis as key variables associated with the difference in flavor quality. The results of GC-MS showed that pinene, ethanol, acetic acid, ethyl acetate and isovaleraldehyde were major volatile components in sausage samples, with relative abundance of 28.33%, 17.57%, 18.28%, 13.96%, and 4.15%, respectively. Meanwhile, the relative abundance of ethyl acetate was higher in sausages with better flavor quality.
In this paper, the flavor quality of Chinese sausages collected from Xiangyang was evaluated by electronic nose and gas chromatography-mass spectrometry(GC-MS). Cluster analysis showed that 11 sausage samples could be divided into two clusters by electronic nose, and aromatic compounds and organic sulfides were identified by significance analysis as key variables associated with the difference in flavor quality. The results of GC-MS showed that pinene, ethanol, acetic acid, ethyl acetate and isovaleraldehyde were major volatile components in sausage samples, with relative abundance of 28.33%, 17.57%, 18.28%, 13.96%, and 4.15%, respectively. Meanwhile, the relative abundance of ethyl acetate was higher in sausages with better flavor quality.
引文
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[7]刘琨毅,王琪,王卫,等.茶多酚对低盐中式腊肠防腐保鲜的影响[J].肉类研究,2018,32(3):34-39.DOI:10.7506/rlyj1001-8123-201803007.
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[10]李享,李迎楠,贾晓云,等.不同品种猪肉加工广式腊肠的色泽和风味分析[J].肉类研究,2017,31(11):53-59.DOI:10.7506/rlyj1001-8123-201711009.
[11]范萌萌,吴兰芳,李春英,等.添加阳江豆豉对广式腊肠品质的影响[J].食品工业科技,2015,36(7):101-104.DOI:10.13386/j.issn1002-0306.2015.07.012.
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[17]李双艳,邓力,汪孝,等.基于电子鼻、电子舌比较分析冷藏方式对小香鸡风味的影响[J].肉类研究,2017,31(4):50-55.DOI:10.7506/rlyj1001-8123-201704009.
[18]米瑞芳,陈曦,戚彪,等.乳杆菌发酵剂对酸肉挥发性风味成分的影响[J].肉类研究,2018,32(4):48-55.DOI:10.7506/rlyj1001-8123-201804009.
[19]贡慧,杨震,刘梦,等.秋刀鱼热加工后挥发性风味成分变化的分析[J].肉类研究,2017,31(1):25-31.DOI:10.7506/rlyj1001-8123-201701005.
[20]李迎楠,刘文营,贾晓云,等.清酱肉加工过程中理化特性及风味品质的变化分析[J].肉类研究,2017,31(4):29-35.DOI:10.7506/rlyj1001-8123-201704006.
[21]张同刚,范玲.SPME-GC-MS法测定小鳄龟肉中关键风味化合物的响应面法优化[J].肉类研究,2017,31(8):34-38.DOI:10.7506/rlyj1001-8123-201708007.
[22]ARGYRI A A,MALLOUCHOS A,PANAGOU E Z,et al.The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions[J].International Journal of Food Microbiology,2015,193(1):51-58.DOI:10.1016/j.ijfoodmicro.2014.09.020.
[23]WU Wei,TAO Ningping,GU Saiqi.Characterization of the key odoractive compounds in steamed meat of Coilia ectenes from Yangtze River by GC-MS-O[J].European Food Research and Technology,2014,238(2):237-245.DOI:10.1007/s00217-013-2098-3.
[24]张逸君,郑福平,张玉玉,等.MAE-SAFE-GC-MS法分析道口烧鸡挥发性成分[J].食品科学,2014,35(22):130-134.DOI:10.7506/spkx1002-6630-201422024.
[25]汤玉洁,吕佳昀,李晔.植物乳杆菌发酵对金枪鱼碎肉酶解液挥发性物质的影响[J].食品工业科技,2017,38(12):200-206.DOI:10.13386/j.issn1002-0306.2017.12.037.
[26]蒲丹丹,孙杰,陈海涛,等.SDE-GC-MS结合GC-O对比熟湖南腊肉和熟广东腊肉的挥发性风味成分[J].食品科学,2015,36(24):131-136.DOI:10.7506/spkx1002-6630-201524023.
[27]陈海涛,孙杰,蒲丹丹,等.OAV和GC-MS-O法鉴定内蒙古风干牛肉风味活性物质[J].食品工业科技,2016,37(15):304-308.DOI:10.13386/j.issn1002-0306.2016.15.050.
[28]钱琴莲,李晔,王求娟,等.基于GC-MS和电子鼻技术的金枪鱼胰脏酶解气味解析[J].食品科学,2016,37(8):121-126.DOI:10.7506/spkx1002-6630-201608021.
[29]王犁烨,黄彭,冯瑞章,等.基于HS-SPME/GC-MS分析新疆不同品种葡萄蒸馏酒挥发性香气成分[J].食品与机械,2018,34(4):20-24.DOI:10.13652/j.issn.1003-5788.2018.04.004.
[30]王玉荣,沈馨,董蕴,等.鲊广椒细菌多样性评价及其对风味的影响[J].食品与机械,2018,34(4):25-30.DOI:10.13652/j.issn.1003-5788.2018.04.005.
[2]龙强,聂乾忠,刘成国.发酵肉制品功能性发酵剂研究现状[J].食品科学,2016,37(17):263-269.DOI:10.7506/spkx1002-6630-201617044.
[3]韩千慧,杨雷,王念,等.襄阳地区腊肠的风味品质评价[J].肉类研究,2016,30(9):8-12.DOI:10.15922/j.cnki.rlyj.2016.09.002.
[4]MARCHETTI L,MUZZIO B,CERRUTTI P,et al.Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages.Effect on quality and stability[J].Food Structure,2017,14(10):52-59.DOI:10.1016/j.foostr.2017.06.004.
[5]ZHANG Huiyun,PENG Xinyan,LI Xinling,et al.The application of clove extract protects Chinese-style sausages against oxidation and quality deterioration[J].Korean Journal for Food Science of Animal Resources,2017,37(1):114-122.DOI:10.5851/kosfa.2017.37.1.114.
[6]肖亚庆,陈从贵,徐梅,等.接种戊糖乳杆菌对腊肠品质的影响[J].肉类研究,2017,31(9):38-43.DOI:10.7506/rlyj1001-8123-201709007.
[7]刘琨毅,王琪,王卫,等.茶多酚对低盐中式腊肠防腐保鲜的影响[J].肉类研究,2018,32(3):34-39.DOI:10.7506/rlyj1001-8123-201803007.
[8]许明映,程镜蓉,刘学铭,等.金针菇对广式腊肠品质的影响[J].食品科技,2018,43(4):115-121.DOI:10.13684/j.cnki.spkj.2018.04.023.
[9]李迎楠,李享,贾晓云,等.酶法制备血红素对湘式腊肠色泽和挥发性风味的影响[J].肉类研究,2017,31(11):45-52.DOI:10.7506/rlyj1001-8123-201711008.
[10]李享,李迎楠,贾晓云,等.不同品种猪肉加工广式腊肠的色泽和风味分析[J].肉类研究,2017,31(11):53-59.DOI:10.7506/rlyj1001-8123-201711009.
[11]范萌萌,吴兰芳,李春英,等.添加阳江豆豉对广式腊肠品质的影响[J].食品工业科技,2015,36(7):101-104.DOI:10.13386/j.issn1002-0306.2015.07.012.
[12]O’SULLIVAN M G,BYRNE D V,JENSEN M T,et al.A comparison of warmed-over flavour in pork by sensory analysis,GC/MS and the electronic nose[J].Meat Science,2003,65(3):1125-1138.DOI:10.1016/S0309-1740(02)00342-X.
[13]黄业传,李凤,黄甜,等.利用电子鼻和气质联用研究腊肉挥发性风味物质的形成规律[J].食品工业科技,2014,35(6):73-77.DOI:10.13386/j.issn1002-0306.2015.07.012.
[14]荣建华,熊诗,张亮子,等.基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J].食品科学,2015,36(10):124-128.DOI:10.7506/spkx1002-6630-201510025.
[15]HUANG Lin,ZHAO Jiewen,CHEN Quansheng,et al.Nondestructive measurement of total volatile basic nitrogen(TVB-N)in pork meat by integrating near infrared spectroscopy,computer vision and electronic nose techniques[J].Food Chemistry,2014,145(2):228-236.DOI:10.1016/j.foodchem.2013.06.073.
[16]LIPPOLIS V,FERRARA M,CERVELLIERI S,et al.Rapid prediction of ochratoxin A-producing strains of Penicillium on dry-cured meat by MOS-based electronic nose[J].International Journal of Food Microbiology,2016,218(2):71-77.DOI:10.1016/j.ijfoodmicro.2015.11.011.
[17]李双艳,邓力,汪孝,等.基于电子鼻、电子舌比较分析冷藏方式对小香鸡风味的影响[J].肉类研究,2017,31(4):50-55.DOI:10.7506/rlyj1001-8123-201704009.
[18]米瑞芳,陈曦,戚彪,等.乳杆菌发酵剂对酸肉挥发性风味成分的影响[J].肉类研究,2018,32(4):48-55.DOI:10.7506/rlyj1001-8123-201804009.
[19]贡慧,杨震,刘梦,等.秋刀鱼热加工后挥发性风味成分变化的分析[J].肉类研究,2017,31(1):25-31.DOI:10.7506/rlyj1001-8123-201701005.
[20]李迎楠,刘文营,贾晓云,等.清酱肉加工过程中理化特性及风味品质的变化分析[J].肉类研究,2017,31(4):29-35.DOI:10.7506/rlyj1001-8123-201704006.
[21]张同刚,范玲.SPME-GC-MS法测定小鳄龟肉中关键风味化合物的响应面法优化[J].肉类研究,2017,31(8):34-38.DOI:10.7506/rlyj1001-8123-201708007.
[22]ARGYRI A A,MALLOUCHOS A,PANAGOU E Z,et al.The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions[J].International Journal of Food Microbiology,2015,193(1):51-58.DOI:10.1016/j.ijfoodmicro.2014.09.020.
[23]WU Wei,TAO Ningping,GU Saiqi.Characterization of the key odoractive compounds in steamed meat of Coilia ectenes from Yangtze River by GC-MS-O[J].European Food Research and Technology,2014,238(2):237-245.DOI:10.1007/s00217-013-2098-3.
[24]张逸君,郑福平,张玉玉,等.MAE-SAFE-GC-MS法分析道口烧鸡挥发性成分[J].食品科学,2014,35(22):130-134.DOI:10.7506/spkx1002-6630-201422024.
[25]汤玉洁,吕佳昀,李晔.植物乳杆菌发酵对金枪鱼碎肉酶解液挥发性物质的影响[J].食品工业科技,2017,38(12):200-206.DOI:10.13386/j.issn1002-0306.2017.12.037.
[26]蒲丹丹,孙杰,陈海涛,等.SDE-GC-MS结合GC-O对比熟湖南腊肉和熟广东腊肉的挥发性风味成分[J].食品科学,2015,36(24):131-136.DOI:10.7506/spkx1002-6630-201524023.
[27]陈海涛,孙杰,蒲丹丹,等.OAV和GC-MS-O法鉴定内蒙古风干牛肉风味活性物质[J].食品工业科技,2016,37(15):304-308.DOI:10.13386/j.issn1002-0306.2016.15.050.
[28]钱琴莲,李晔,王求娟,等.基于GC-MS和电子鼻技术的金枪鱼胰脏酶解气味解析[J].食品科学,2016,37(8):121-126.DOI:10.7506/spkx1002-6630-201608021.
[29]王犁烨,黄彭,冯瑞章,等.基于HS-SPME/GC-MS分析新疆不同品种葡萄蒸馏酒挥发性香气成分[J].食品与机械,2018,34(4):20-24.DOI:10.13652/j.issn.1003-5788.2018.04.004.
[30]王玉荣,沈馨,董蕴,等.鲊广椒细菌多样性评价及其对风味的影响[J].食品与机械,2018,34(4):25-30.DOI:10.13652/j.issn.1003-5788.2018.04.005.