硗碛火腿加工过程中风味物质变化研究
摘要
风味是火腿重要的品质指标,也是影响消费者可接受度的重要指标。而作为四川省雅安市宝兴县硗碛藏族乡地方传统特色的硗碛火腿(又称硗碛香猪腿)因其独特的风味而深受当地百姓的喜爱和广大消费者的青睐。但为什么硗碛火腿能产生独特的风味而深受消费者的喜爱,尚未有人进行探究。
本研究通过对硗碛火腿挥发性香味物质提取方法的研究及加工过程中挥发性香味物质、蛋白质及氨基酸以及主要理化指标的变化研究,旨在探索一种适合硗碛火腿挥发性香味物质的最佳检测提取方法,探讨硗碛火腿加工过程中独特风味的变化。从而为科学评定这一地方特有传统产品的风味提供新的方法和技术手段。研究内容和结果如下：
1、硗碛火腿挥发性香味物质提取方法的研究
以宝兴县硗碛火腿加工后180天的股二头肌为原料肉,分别采用同时蒸馏萃取法(简称SDE)和固相微萃取法(简称SPME)结合气质联用仪对挥发性香味物质进行分析,并比较不同的萃取时间(2h、3h、4h)和不同的萃取纤维头对挥发性香味物质的提取效果。结果表明：SDE法操作条件中选用乙醚为溶剂,蒸馏3h的结果较佳；SPME法通过对50um/30mmDVB/CAR-PDMS和75umCAR/PDMS的比较发现75umCAR/PDMS萃取纤维更适合硗碛火腿挥发性香味物质的萃取研究；选用各自较优的操作条件,SDE法检出41种香味化合物,SPME法检出65种香味化合物；两种方法比较发现,SPME法更适于分析硗碛火腿挥发性香味成分的检测提取研究。
2、固相微萃取法萃取硗碛火腿挥发性香味物质的方法优化研究
以宝兴县硗碛火腿加工后180天的股二头肌为原料肉,采用以75umCAR/PDMS为萃取纤维的固相微萃取法,就萃取温度、萃取时间、平衡时间和盐浓度对萃取效果的影响进行研究。结果表明：在萃取时间、平衡时间、萃取温度和盐浓度的综合影响下,萃取时间为60 min,萃取温度为45℃,平衡时间为10 min,盐为不饱和浓度的萃取条件为75umCAR/PDMS萃取纤维萃取的最佳条件；在此最佳萃取条件下,检出香味化合物最多,为67种。
3、硗碛火腿加工过程中挥发性香味物质的变化研究
以宝兴县硗碛火腿加工后0天、45天、90天、135天、180天、225天的股二头肌为原料肉,采用以75umCAR/PDMS为萃取纤维,萃取时间为60 min,萃取温度为45℃,平衡时间为10 min,盐为不饱和浓度的最佳萃取条件结合气质联用仪对硗碛火腿加工过程中挥发性香味物质的变进行研究。结果表明：硗碛火腿的挥发性香味成分可归类为：醛、醇、酮、酸、烃、酯、酚及其他化合物类；在整个硗碛火腿的加工过程中,醛类、酸类、烃类、酯类和酚类物质的相对含量总体上都呈逐渐上升趋势；醇类和酮类物质相对含量总体上呈下降趋势；其他化合物的相对含量变化波动比较大,但总体上仍为上升趋势。
4、硗碛火腿加工过程中蛋白质及氨基酸的变化研究
以宝兴县硗碛火腿加工后0天、45天、90天、135天、180天、225天的股二头肌、半腱肌和半膜肌为原料肉,采用SDS-PAGE和氨基酸自动分析仪对硗碛火腿加工过程中肌浆蛋白水解和游离氨基酸含量的变化情况进行研究。结果表明：在整个硗碛火腿的加工过程中,股二头肌、半腱肌、半膜肌肌浆蛋白均发生明显水解,尤其是加工后225天的硗碛火腿肌浆蛋白降解产物中14,400Da至20,100Da之间的片段明显增多；三种肌肉中游离氨基酸含量都随加工时间进程有不同程度的增加；丰富的游离氨基酸含量使硗碛火腿滋味独特。
5、硗碛火腿加工过程中理化指标的变化研究
以宝兴县硗碛火腿加工后0天、45天、90天、135天、180天、225天的股二头肌、半腱肌和半膜肌为原料肉,对其主要理化指标在硗碛火腿加工过程中的变化进行研究。结果表明：火腿的主要理化指标均发生了显著的变化。其中氯化钠含量随着水分含量的逐渐减少而逐渐增加；TBA值和酸价则随着火腿加工时间的不段推移而逐渐上升；pH值在整个加工过程中变化不大；蛋白质水解指数随时间的推移而不断增加,但是在一个范围类增加；非蛋白氮的变化与蛋白质水解指数变化相一致。
Flavour is an important quality index of dry-cured ham as well as an crucial fator which affects consumer's acceptability.The qiaoqi ham came from qiaoqi Zang Baoxing county of Ya'an city in Sichuan province was popular among many people because of its particular flavour.But nobody studied why it was so popular still now.
The research was intented to find a better method which was suitable to study the aroma of qiao qi ham and to discuss the chang of flavour during the processing time by studing on the extraction method of aroma and the chang of flavour compounds,savour compounds as well as the chang of physical and chemical indices. Then it could provided a new method to evaluate the flavor of this traditional product.The specific research contents and results were as follows:
1. Study on the method that extracted volatile aroma compounds of Qiqoqi ham
The objective of this research was to study the volatile aroma compounds of bices femoris divided from qiaoqi ham that processed after 180d by using simultaneous distillation-extraction (SDE) and solid-phase microextraction(SPME),and then the different time (2h3h,4h) of simultaneous distillation-extraction and different fiber coatings 75umcar-boxen/polydimethylsiloxane(75umCAR/PDMS)and50um/30mmdivinylbenzene/c arboxen/polydimethylsiloxane(50um/30mmDVB/CAR/PDMS) were studied,and gas chromatography-mass spectrometry was used in the analysis. The results showed that the best extraction time is three hours with ether used as solvent and 75um CAR/PDMS coating was suitable for studing qiaoqi ham;SDE detected 44 volatile aroma compounds while SPME detected 66, which using their best operation;the results also showed that SPME was more suitable for detecting and extracting qiaoqi ham by comparing with SDE.
2.Study on the optimized method of SPME that extracted volatile aroma compounds of Qiaoqi ham
The objective of this research was to study the extraction effect of SPME with 75um CAR/PDMS under different extracted temperature,extracted time,equilibrium time and the content of Nacl, which was used to study the volatile aroma compounds of bices femoris divided from qiaoqi ham that processed after 180d. The result showed that the best extracted condition for 75um CAR/PDMS was using extacted time in 60min, extracted temperature for 45℃, equilibrium time in 10min and the content of Nacl in unsaturated. And the detected compounds were the most that was 67 under this condition.
3.Study on the change of qiaoqi ham's volatile aroma compounds during the processing time
The research use SPME with 75um CAR/PDMS to study the aroma copounds of bices femoris divided from qiao qi ham that processed after 0d,45d,90d,135d,180d and 225d,and in the analysis, gas chromatography-mass spectrometry was used.The result showed that aldehydes,alcohols,ketones,acids,esters, hydroearbons, phenols and others were the major volatile aroma compounds of qiaoqi ham;and during the whole processing time, the relative content of aldehydes,acids, hydroearbons, esters,and phenols were increased in the whole; the relative content of alcohols and ketones were decreased;the other compounds were diverse,but still increased in the whole.
4.Study on the chang of protein and free amino acid in qiaoqi ham during the processing time
The protein and free amino acid of qiao qi ham which were bices femoris,semitendinosus,semimembranosus that processed after 0d,45d,90d,135d,180d and 225d were studied during the processing time by SDS-PAGE and mensurating free amino acid.The change of myosinogen hydrolysis and the content of free amino acid were studied. The results showed that,during the whole processing time,myosinogen of biceps femoris hydrolyzed obviously,so did semitendinosus and semimembranosus;especially the ham processed after 225 day,which hydrolyzed produts were incresed obviously between 20,000Da and 14,400Da;Free amino acid content were increased during different processing time,and made special flavour of qiaoqi ham.
5.Study on the physical and chemical indices of qiaoqi ham during the processing time
The physical and chemical indices of qiaoqi ham were studied during the processing time,and the material were the bices femoris,Semitendinosus,and Semimembranosus which were processed after 0d、45d、90d、135d、180d and 225d. The result showed that,during the whole processing time,the main physical and chemical indices of qiaoqi ham were changed observably.The content of Nacl were increased while the content of water were decreased;The TBA and acid value were rised along with the processing time increasing;pH were changed a little;The PI indexes and NPN were changed conformably which increased along with the processing time increasing, and the PI indexes increased among a range.
本研究通过对硗碛火腿挥发性香味物质提取方法的研究及加工过程中挥发性香味物质、蛋白质及氨基酸以及主要理化指标的变化研究,旨在探索一种适合硗碛火腿挥发性香味物质的最佳检测提取方法,探讨硗碛火腿加工过程中独特风味的变化。从而为科学评定这一地方特有传统产品的风味提供新的方法和技术手段。研究内容和结果如下：
1、硗碛火腿挥发性香味物质提取方法的研究
以宝兴县硗碛火腿加工后180天的股二头肌为原料肉,分别采用同时蒸馏萃取法(简称SDE)和固相微萃取法(简称SPME)结合气质联用仪对挥发性香味物质进行分析,并比较不同的萃取时间(2h、3h、4h)和不同的萃取纤维头对挥发性香味物质的提取效果。结果表明：SDE法操作条件中选用乙醚为溶剂,蒸馏3h的结果较佳；SPME法通过对50um/30mmDVB/CAR-PDMS和75umCAR/PDMS的比较发现75umCAR/PDMS萃取纤维更适合硗碛火腿挥发性香味物质的萃取研究；选用各自较优的操作条件,SDE法检出41种香味化合物,SPME法检出65种香味化合物；两种方法比较发现,SPME法更适于分析硗碛火腿挥发性香味成分的检测提取研究。
2、固相微萃取法萃取硗碛火腿挥发性香味物质的方法优化研究
以宝兴县硗碛火腿加工后180天的股二头肌为原料肉,采用以75umCAR/PDMS为萃取纤维的固相微萃取法,就萃取温度、萃取时间、平衡时间和盐浓度对萃取效果的影响进行研究。结果表明：在萃取时间、平衡时间、萃取温度和盐浓度的综合影响下,萃取时间为60 min,萃取温度为45℃,平衡时间为10 min,盐为不饱和浓度的萃取条件为75umCAR/PDMS萃取纤维萃取的最佳条件；在此最佳萃取条件下,检出香味化合物最多,为67种。
3、硗碛火腿加工过程中挥发性香味物质的变化研究
以宝兴县硗碛火腿加工后0天、45天、90天、135天、180天、225天的股二头肌为原料肉,采用以75umCAR/PDMS为萃取纤维,萃取时间为60 min,萃取温度为45℃,平衡时间为10 min,盐为不饱和浓度的最佳萃取条件结合气质联用仪对硗碛火腿加工过程中挥发性香味物质的变进行研究。结果表明：硗碛火腿的挥发性香味成分可归类为：醛、醇、酮、酸、烃、酯、酚及其他化合物类；在整个硗碛火腿的加工过程中,醛类、酸类、烃类、酯类和酚类物质的相对含量总体上都呈逐渐上升趋势；醇类和酮类物质相对含量总体上呈下降趋势；其他化合物的相对含量变化波动比较大,但总体上仍为上升趋势。
4、硗碛火腿加工过程中蛋白质及氨基酸的变化研究
以宝兴县硗碛火腿加工后0天、45天、90天、135天、180天、225天的股二头肌、半腱肌和半膜肌为原料肉,采用SDS-PAGE和氨基酸自动分析仪对硗碛火腿加工过程中肌浆蛋白水解和游离氨基酸含量的变化情况进行研究。结果表明：在整个硗碛火腿的加工过程中,股二头肌、半腱肌、半膜肌肌浆蛋白均发生明显水解,尤其是加工后225天的硗碛火腿肌浆蛋白降解产物中14,400Da至20,100Da之间的片段明显增多；三种肌肉中游离氨基酸含量都随加工时间进程有不同程度的增加；丰富的游离氨基酸含量使硗碛火腿滋味独特。
5、硗碛火腿加工过程中理化指标的变化研究
以宝兴县硗碛火腿加工后0天、45天、90天、135天、180天、225天的股二头肌、半腱肌和半膜肌为原料肉,对其主要理化指标在硗碛火腿加工过程中的变化进行研究。结果表明：火腿的主要理化指标均发生了显著的变化。其中氯化钠含量随着水分含量的逐渐减少而逐渐增加；TBA值和酸价则随着火腿加工时间的不段推移而逐渐上升；pH值在整个加工过程中变化不大；蛋白质水解指数随时间的推移而不断增加,但是在一个范围类增加；非蛋白氮的变化与蛋白质水解指数变化相一致。
Flavour is an important quality index of dry-cured ham as well as an crucial fator which affects consumer's acceptability.The qiaoqi ham came from qiaoqi Zang Baoxing county of Ya'an city in Sichuan province was popular among many people because of its particular flavour.But nobody studied why it was so popular still now.
The research was intented to find a better method which was suitable to study the aroma of qiao qi ham and to discuss the chang of flavour during the processing time by studing on the extraction method of aroma and the chang of flavour compounds,savour compounds as well as the chang of physical and chemical indices. Then it could provided a new method to evaluate the flavor of this traditional product.The specific research contents and results were as follows:
1. Study on the method that extracted volatile aroma compounds of Qiqoqi ham
The objective of this research was to study the volatile aroma compounds of bices femoris divided from qiaoqi ham that processed after 180d by using simultaneous distillation-extraction (SDE) and solid-phase microextraction(SPME),and then the different time (2h3h,4h) of simultaneous distillation-extraction and different fiber coatings 75umcar-boxen/polydimethylsiloxane(75umCAR/PDMS)and50um/30mmdivinylbenzene/c arboxen/polydimethylsiloxane(50um/30mmDVB/CAR/PDMS) were studied,and gas chromatography-mass spectrometry was used in the analysis. The results showed that the best extraction time is three hours with ether used as solvent and 75um CAR/PDMS coating was suitable for studing qiaoqi ham;SDE detected 44 volatile aroma compounds while SPME detected 66, which using their best operation;the results also showed that SPME was more suitable for detecting and extracting qiaoqi ham by comparing with SDE.
2.Study on the optimized method of SPME that extracted volatile aroma compounds of Qiaoqi ham
The objective of this research was to study the extraction effect of SPME with 75um CAR/PDMS under different extracted temperature,extracted time,equilibrium time and the content of Nacl, which was used to study the volatile aroma compounds of bices femoris divided from qiaoqi ham that processed after 180d. The result showed that the best extracted condition for 75um CAR/PDMS was using extacted time in 60min, extracted temperature for 45℃, equilibrium time in 10min and the content of Nacl in unsaturated. And the detected compounds were the most that was 67 under this condition.
3.Study on the change of qiaoqi ham's volatile aroma compounds during the processing time
The research use SPME with 75um CAR/PDMS to study the aroma copounds of bices femoris divided from qiao qi ham that processed after 0d,45d,90d,135d,180d and 225d,and in the analysis, gas chromatography-mass spectrometry was used.The result showed that aldehydes,alcohols,ketones,acids,esters, hydroearbons, phenols and others were the major volatile aroma compounds of qiaoqi ham;and during the whole processing time, the relative content of aldehydes,acids, hydroearbons, esters,and phenols were increased in the whole; the relative content of alcohols and ketones were decreased;the other compounds were diverse,but still increased in the whole.
4.Study on the chang of protein and free amino acid in qiaoqi ham during the processing time
The protein and free amino acid of qiao qi ham which were bices femoris,semitendinosus,semimembranosus that processed after 0d,45d,90d,135d,180d and 225d were studied during the processing time by SDS-PAGE and mensurating free amino acid.The change of myosinogen hydrolysis and the content of free amino acid were studied. The results showed that,during the whole processing time,myosinogen of biceps femoris hydrolyzed obviously,so did semitendinosus and semimembranosus;especially the ham processed after 225 day,which hydrolyzed produts were incresed obviously between 20,000Da and 14,400Da;Free amino acid content were increased during different processing time,and made special flavour of qiaoqi ham.
5.Study on the physical and chemical indices of qiaoqi ham during the processing time
The physical and chemical indices of qiaoqi ham were studied during the processing time,and the material were the bices femoris,Semitendinosus,and Semimembranosus which were processed after 0d、45d、90d、135d、180d and 225d. The result showed that,during the whole processing time,the main physical and chemical indices of qiaoqi ham were changed observably.The content of Nacl were increased while the content of water were decreased;The TBA and acid value were rised along with the processing time increasing;pH were changed a little;The PI indexes and NPN were changed conformably which increased along with the processing time increasing, and the PI indexes increased among a range.
引文
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