三种红烧肉挥发性风味成分的比较研究
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摘要
为比较不同种类红烧肉挥发性成分间的差异,利用固相微萃取-质谱联用(SPME-GC-MS)和电子鼻主成分分析技术对苏式红烧肉、毛氏红烧肉和东坡肉三种类型红烧肉的挥发性成分进行分析。结果显示,三种不同类型红烧肉共鉴定出65种挥发性风味物质,共同含有11种挥发性成分,苏氏红烧肉含有较多的醛类物质和酸类物质,毛氏红烧肉中烷烃类、醛类和酸类物质较丰富,而东坡肉中含有大量的醛类、酸类和酯类;电子鼻可以较好地区分不同类型红烧肉,第一主成分贡献率为95.55%,第二主成分贡献率为3.94%,足够收集全部传感器信息。三种红烧肉挥发性风味成分从物质种类和组成比例上差异较大,说明配料和制作工艺对其风味影响较大。
Three types of braised pork,Su-Style braised pork,Mao-Style braised pork and Dongpo meat were detected by SPME-GC-MS and electronic nose principal component analysis(PCA)to compare the differences of volatile components between them. The results showed that,65 kinds of volatile flavor substances were identified in three different types of braised pork,which contained 11 kinds of common volatile components. Su-Style braised pork contained more aldehydes and acids,in Mao-Style braised pork,alkanes,aldehydes and acids were abundant,while the Dongpo meat contained a large amount of aldehydes,acids and esters. Different types of braised pork could be distinguished by the electronic nose,the first principal component contribution rate was 95.55%,the second principal component contribution rate was 3.94%,which was sufficient to collect all sensor information. The volatile flavor components of three kinds of braised pork differed greatly from the species and proportion of substances,which indicated that the ingredients and processing technology had great influence on their flavor.
Three types of braised pork,Su-Style braised pork,Mao-Style braised pork and Dongpo meat were detected by SPME-GC-MS and electronic nose principal component analysis(PCA)to compare the differences of volatile components between them. The results showed that,65 kinds of volatile flavor substances were identified in three different types of braised pork,which contained 11 kinds of common volatile components. Su-Style braised pork contained more aldehydes and acids,in Mao-Style braised pork,alkanes,aldehydes and acids were abundant,while the Dongpo meat contained a large amount of aldehydes,acids and esters. Different types of braised pork could be distinguished by the electronic nose,the first principal component contribution rate was 95.55%,the second principal component contribution rate was 3.94%,which was sufficient to collect all sensor information. The volatile flavor components of three kinds of braised pork differed greatly from the species and proportion of substances,which indicated that the ingredients and processing technology had great influence on their flavor.
引文
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[34]赖毅东,彭喜春.GC-MS 面积归一化法测定食品中的反式脂肪酸[J].现代食品科技,2009,25(2):205-207.
[2]王瑞花,姜万舟,汪倩,等.红烧猪肉工艺优化及其挥发性风味成分的分离与鉴定[J].中国食品学报,2017,17(5):209-210.
[3]王瑞花.烹制方式对猪肉肌内脂肪脂质氧化及脂肪酸组成的影响[J].现代食品科技,2017,17(7):62-68.
[4]张进杰,顾伟钢,吕兵兵,等.杨梅果渣提取物在鲜、熟猪肉中抗菌和抗氧化作用研究[J].中国食品学报,2011,11(5):100-107.
[5]赵越.红烧肉在加工和储藏过程中的品质变化研究[D].无锡:江南大学,2017.
[6]史笑娜.红烧肉加工过程中脂肪降解、氧化和挥发性风味物质的变化研究[J].现代食品科技,2017,33(3):257-265.
[7]王彦蓉,崔春,赵谋明.固相微萃取与气质联用法分析沙琪玛中的风味成分[J].现代食品科技,2011,27(11):1406-1409.
[8]Tat L,Comuzzo P,Stolfo I,et al.Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection[J].Food Chemistry,2005,93(2):361-369.
[9]朱小玲.东坡肉的风味优化及成品的保鲜研究[D].扬州:扬州大学,2013:11-12.
[10]Zellner B A,Dugo P,Dugo G,et al.Gas chromatography-olfactometry in food flavour analysis[J].Journal of Chromatography A,2008,1186(1/2):119-143.
[11]刘欣,赵改名,柳艳霞,等.肉桂块和肉桂粉对卤鸡腿肉挥发性风味成分影响的比较[J].食品科学,2013,34(14):219-226.
[12]张兴,陈怡颖,张慧莺,等.新疆馕包肉挥发性风味成分的分离与鉴定[J].精细化工,2014,31(6):727-732.
[13]陈怡颖,郭贝贝,张慧莺,等.新疆大盘鸡挥发性风味成分的GC-MS分析[J].食品工业科技,2014,35(21):291-296.
[14]Kataokah,Lord H L,Pawliszyn J.Applications of solid-phase micro extraction in food analysis[J].Journal of Chromatography A,2000,880(1):35-62.
[15]Welke J E,Manfroi V,Zanus M,et al.Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection date[J].Food Chemistry,2013,141(4):3897-3905.
[16]Yang Z Y,dong F,shimizu K,et al.Identification of coumarin-enriched Japanese green teas and their particular flavor using electronic nose[J].Journal of Food Engineering,2009,92(3):312-316.
[17]祝贺,罗欣,梁荣蓉,等.不同等级高档牛肉中挥发性风味物质分析[J].肉类研究,2012,26(2):31-33.
[18]Chou C C,Lin S P,Lee K M,et al.Fast differentiation of meats from fifteen animal species by liquid chromatography with electrochemical detection using copper nanoparticle plated electrodes[J].Journal of Chromatography B,2007,846:190-199.
[19]史笑娜.红烧肉加工过程中主要营养品质和食用品质的变化规律研究[J].食品工业科技,2015,37(13):86-91.
[20]张泓,姚敏,黄峰,等.一种毛氏红烧肉的制备方法[P].中国专利:CN201510253992,2015-05-18.
[21]任红涛,程丽英,宋晓燕,等.速冻东坡肉工艺研究中国食品学报[J].2013,13(2):27-34.
[22]Mottram D S.Flavour formation in meat and meat products:A review[J].Food Chemistry,1998,62(4):415-424.
[23]Hun K,Keith R C,Hirotsugu K,et al.Effect of addition of commercial rosemary extracts on potent odorants in cooked beef[J].Meat Science,2013,94(2):170-176.
[24]王瑞花.烹饪条件和配送方式对传统红烧猪肉品质的影响[D].杭州:浙江大学,2015.
[25]Reinhard H,Sager F,Zoller O.Citrus juice classification by SPME-GC-MS and electronic nose measurements[J].Lwt-Food Science and Technology,2008,41(10):1906-1912.
[26]Ermudez R,Franco I,Franco D,et al.Effect of the inclusion of chestnut in the finishing diet on volatile compounds of dry-cured ham from Celta pig breed[J].Journal of Integrative Agriculture,2013,12(11):2002-2012.
[27]Nurjuliana M,Che Man Y B,Hashim D M,et al.Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer[J].Meat Science,2011,88:638-644.
[28]Burdock G A.Fenaroli’s handbook of flavor ingredients[M].Boca Raton,Fla:CRC Press,2004
[29]Pulgar J S,Roldan M,Ruiz-Carrascal J.Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions(vacuum packaging,temperature and time)[J].Molecules,2013,18(10):125-138.
[30]罗玉龙,靳志敏,刘夏炜,等.肉制品中香味物质形成原因研究进展[J].食品与发酵工业,2015,41(2):254-258.
[31]Li N,Zheng F P,Chen H T,et al.Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE,SDE,and HS-SPME-GC/MS[J].Food Chemistry,2011,129(3):1242-1252.
[32]朱建军,王晓宇,胡萍,等.黔式腊肉挥发性风味物质成分研究[J].食品工业,2013(11):199-242.
[33]郭昕,张春江,胡宏海,等.不同类型腊肉挥发性风味成分的比较研究[J].现代食品科技,2014,30(12):247-254.
[34]赖毅东,彭喜春.GC-MS 面积归一化法测定食品中的反式脂肪酸[J].现代食品科技,2009,25(2):205-207.