摘要
采用顶空固相微萃取（HS-SPME）提取回锅肉的挥发性风味成分,通过气相色谱-质谱联用法（GC-MS）对回锅肉中挥发性风味成分进行分离鉴定。GC-MS分析表明,共检测到回锅肉中91种挥发性风味物质,包括13种醛类（相对含量51.287%）、15种醇类（相对含量11.412%）、7种含硫物质（相对含量9.397%）、12种酯类（相对含量7.736%）、6种酮类（相对含量6.983%）、18种杂环类（相对含量6.873%）、11种碳氢类（相对含量4.030%）、4种酸类（相对含量1.433%）,以及5种其他挥发物（相对含量1.566%）。回锅肉经过炒制后,酯类和杂环类物质的含量和种类显著增加,对回锅肉的风味有重大贡献。通过主成分分析（PCA）,第一主成分（PC_1）代表了大部分（相对含量73.651%）挥发性风味物质的信息,有效地表征了回锅肉的特征风味物质。且PCA表明,不同冻藏时间的回锅肉可以被很好地区分：冻藏1个月,影响其风味的主要是1-戊烯-3-醇、异戊醇、辛醛;冻藏2~3月,影响其风味的主要是壬醛、反式-2,4-癸二烯醛、苯乙醇;冻藏5~6月,影响其风味的主要是己醛、乙醇。
Volatile flavor components from Double-fried pork was extracted by headspace solid-phase microextraction（HS-SPME） and isolated and identified by gas chromatography-mass spectrometry（GC-MS） analysis. A total of 91 volatile flavor compounds were identified,including13 aldehydes（51.287%）,15 alcohols（11.412%）,7 sulphur-containing compounds（9.397%）,12esters（7.736%）,6 ketones（6.983%）,18 heterocyclic compounds（6.873%）,11 hydrocarbons（2.264%）,4 acid compounds（1.433%）,and 5 others（1.566%）. Esters and heterocyclic compounds significantly increased after frying and therefore had a great contribution to the special flavor of Double-fried pork. By the method of principal component analysis（PCA）,the first one（PC_1）mainly represented most of the information of flavor compounds among the three principal components,which was thus used as the characteristic flavor compounds. Double-fried pork of different frozen times could be clearly separated by PCA analysis, the one-month samples mainly associated with 1-penten-3-ol,3-methyl-1-butanol and octanal, the two and three-month samples mainly associated with nonanal,（E,E）-2,4-decadienal,and phenylethyl alcohol, whereas the five and six-month samples mainly associated with hexanal and ethanol.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2015年第12期1269-1277,共9页
Journal of Food Science and Biotechnology
基金
国家"十二五"科技支撑计划项目(2012BAD37B06
2012BAD37B07)
