电子鼻结合GC-MS检测猪肉内源脂肪酶对奶制品风味的影响
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摘要
为了研究内源性猪肉脂肪酶对奶制品风味的影响,利用电子鼻技术结合顶空固相微萃取技术(HS-SPME)与气相色谱-质谱技术(GC-MS),对脂肪酶处理前后的两种奶制品挥发性风味物质进行鉴定与比较。结果表明:与未添加脂肪酶的奶制品相比,脂肪酶处理后的两种奶制品经过每个传感器的响应值均高于未处理组,并且经GC-MS鉴定脂肪酶处理后的两种奶制品在醛酮类、酯类、杂环和芳香族类化合物相对含量显著增加(p<0.05):酸奶样品中醛酮类物质由0.71%增加为0.95%,酯类由13.89%增加为18.12%,杂环和芳香族化合物由20.15%增加为23.69%;奶贝样品中醛酮类物质由9.26%增加为13.22%,酯类由30.39%增加为34.71%,杂环和芳香族化合物由6.34%增加为11.36%,其中对奶香味贡献较大的2-十一酮、2-庚酮、2-壬酮相对含量有所提高,奶制品风味得到改善。
In order to study the effect of endogenous pork lipase on the flavor of dairy products,the volatile flavor compounds of two kinds of dairy products before and after lipase treatment were identified and compared by electronic nose combined headspace solid-phase microextraction( HS-SPME-MS) and gas chromatography-mass spectrometry( GC-MS). The results showed that compared with the dairy products without lipase,the response values of the two kinds of dairy product processed by lipase each sensor were higher than those of the untreated group.The two kinds of dairy products treated with lipase were identified by GC-MS,it was found that the relative contents of aldehydes,ketones,esters,heterocyclic compounds and aromatic compounds increased significantly( p < 0.05) : the aldehydes and ketones in the yoghurt samples increased from 0.71% to 0.95%,the esters from 13.89% to 18.12%,the heterocyclic and aromatic compounds from 20.15% to 23.69%; the aldehydes and ketones in milk shellfish samples increased from 9.26% to 13.22%,the esters increased from 30.39% to 34.71%,the heterocyclic and aromatic compounds increased from 6.34% to 11.36%.The relative contents were increased,including 2-undecanone,2-heptanone and 2-nonanone which contributed a lot to the flavor of milk,so that the flavor of dairy products was improved.
In order to study the effect of endogenous pork lipase on the flavor of dairy products,the volatile flavor compounds of two kinds of dairy products before and after lipase treatment were identified and compared by electronic nose combined headspace solid-phase microextraction( HS-SPME-MS) and gas chromatography-mass spectrometry( GC-MS). The results showed that compared with the dairy products without lipase,the response values of the two kinds of dairy product processed by lipase each sensor were higher than those of the untreated group.The two kinds of dairy products treated with lipase were identified by GC-MS,it was found that the relative contents of aldehydes,ketones,esters,heterocyclic compounds and aromatic compounds increased significantly( p < 0.05) : the aldehydes and ketones in the yoghurt samples increased from 0.71% to 0.95%,the esters from 13.89% to 18.12%,the heterocyclic and aromatic compounds from 20.15% to 23.69%; the aldehydes and ketones in milk shellfish samples increased from 9.26% to 13.22%,the esters increased from 30.39% to 34.71%,the heterocyclic and aromatic compounds increased from 6.34% to 11.36%.The relative contents were increased,including 2-undecanone,2-heptanone and 2-nonanone which contributed a lot to the flavor of milk,so that the flavor of dairy products was improved.
引文
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[9]王蓓,张国华,王娟,等.SPME-GC-MS分析内蒙古地区传统奶豆腐中挥发性风味组分[J].现代食品科技,2015,31(12):378-386.
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[19]Muratay,Kontani Y,Ohmae H,et al.Behavior of alginate gel beads containing chitosan salt prepared with watersoluble vitamins[J].European Journal of Pharmaceutics and Biopharmaceutics,2002,53(2):249-251.
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[2]Liu H L,Miao M.The research and application of microbial lipase[J].Journal of Food Industry Science and Technology,2012,12:376-381.
[3]Verhaeghe D,Ferijn H,Huyghebaert A,et al.Controlled lipolysis of milk fat with Rhizopus arrhizus lipase[J].Milchwissenschaft,1990,45(5):275-280.
[4]林伟峰,周艳,鲍志宁,等.蛋白酶和脂肪酶对稀奶油-乳清体系发酵特性及风味的影响[J/OL].食品科学:http://kns.cnki.net/kcms/detail/11.2206.TS.20171212.1550.076.html,2017-12-12 15:50:32.
[5]刘海洲,吴小飞,牛佰慧,等.脂肪酶在食品工业中的应用与研究进展[J].粮食加工,2008,33(5):55-57.
[6]姚晓蕾.猪肉脂肪酶提取及对肉制品风味影响的研究[D].锦州:辽宁医学院,2013.
[7]张硕.内源性脂肪酶对奶酪风味的作用及风味成分分析[J].食品工业科技,2013(6):100-10 3.
[8]王盼盼.双水相萃取荣昌猪肉脂肪酶及酶学特性研究[D].重庆:西南大学,2009:16-32.
[9]王蓓,张国华,王娟,等.SPME-GC-MS分析内蒙古地区传统奶豆腐中挥发性风味组分[J].现代食品科技,2015,31(12):378-386.
[10]孟鑫,姚晓蕾,尚宏丽,等.应用电子鼻检测内源性脂肪酶作用猪肉风味的变化[J].食品工业科技,2016,37(5):292-297.
[11]荣建华.熊诗.张亮子.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.
[12]张晓鸣.食品风味化学[M].北京:中国轻工业出版社,2009.
[13]Amarela T V,Katarina T,Andreja L P,et al.Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses[J].LWT-Food Science and Technology,2015,68(1):298-306.
[14]Mcsweeney P L H,Sousa M J.Biochemical pathwaysm for the production of flavour compounds in cheeses during ripening:A review[J].Le Lait,2000,80:293-324.
[15]艾娜丝,王静,张晓梅.奶香型香味料成为香精香料领域研究焦点[N].中国食品报,2016-9-12(006).
[16]Huan Y,Zhou G H,Zhao,G M,et al.Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing[J].Meat Science,2005,71:291-299.
[17]Newman C P,Rossiter K J,Sell C.Perfumery materials:US,US5175143[P].1992.
[18]伍慧芳.乳脂肪分解及氧化对米酒奶风味与品质的影响研究[D].天津:天津商业大学,2011.
[19]Muratay,Kontani Y,Ohmae H,et al.Behavior of alginate gel beads containing chitosan salt prepared with watersoluble vitamins[J].European Journal of Pharmaceutics and Biopharmaceutics,2002,53(2):249-251.
[20]Andres A I,Cava R,Ventanas J,et al.Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions[J].Food Chemistry,2004,84:375-381.
[21]王蓓.酶法制备天然牛奶风味基料及牛奶香精的研究[D].无锡:江南大学,2009.
[22]侯园园.酶处理对天然乳脂组成和风味的影响研究[D].无锡:江南大学,2008.
[23]杨少丽,唐甜,卓越.脂肪酶酶解奶粉制备天然乳味香精的研究[J]香料香精化妆品,2017,10(5):17-20.