摘要
采用通空气加热方法将猪脂调控氧化,随氧化时间的延长(1、3、4 h)获得3个感官气味有代表性的样品(过氧化值分别为45.5、158.0、271.5 mmol/kg)。由于香气分子一般有强亲脂性,难以用溶剂萃取法从脂肪中分离,利用溶剂辅助蒸发装置的高真空蒸馏及液氮冷凝优势,在50℃下将调控氧化猪脂中的挥发性组分直接蒸发分离出。该法具有操作简单、处理条件温和、不使用有机溶剂的优点。蒸发分离的组分用GC-MS和稀释法/气相色谱-嗅闻(AEDA/GC-O)分析香气物质构成。结果表明,GC-MS分析共鉴定出91个化合物,醛类含量最高,其次是酸类。其中氧化程度处于适中的样品(过氧化值158.0 mmol/kg)有油脂香特征,GC-MS鉴定出的化合物数量最多且含量高;而氧化程度低(45.5 mmol/kg)的样品有青草香,氧化程度高的(271.5 mmol/kg)样品有刺激性气味,这两个样品鉴定出的化合物数量及含量均较少。3个样品中含量较高的前5个化合物均是己醛、(E)-2-庚烯醛、(E)-2-辛烯醛、1-辛烯-3-醇和己酸。AEDA/GC-O分析共鉴定出39个香气化合物,以醛类为主,仍为氧化程度处于适中的样品中鉴定出的香气化合物数量最多。1-辛烯-3-醇、己醛、(E)-2-辛烯醛、(E)-2-壬烯醛、(E,E)-2,4-癸二烯醛、戊醛在3个样品中稀释因子均较高,为猪脂调控氧化不同程度均具有的重要香气成分。希望研究结果可为了解脂肪调控氧化机制及完善“脂肪调控氧化-热反应”制备肉味香精工艺提供参考。
The oxidation of lard was obtained by heating and passing air in control,and three odor representative samples(peroxide values were 45.5,158.0,271.5 mmol/kg fat respectively)were taken at the oxidation time of 1 h,3 h and 4 h.Due to the generally strong lipophicity,aroma compounds in fat are not suitable for solvent extraction.In this study,aroma compounds from the oxidized lard were directly extracted at 50℃by high vacuum distillation and liquid nitrogen condensation using solvent assistant flavor evaporation(SAFE)apparatus,which has advantages with simpleness and mildness and without use of organic solvents.The aroma compound composition of extracts were analyzed by GC-MS and AEDA/GC-O.The results indicated that GC-MS identified 91 compounds among which aldehydes ranked the highest amount followed by acids.In comparision,the sample in a moderate oxidation degree(peroxide value was 158.0 mmol/kg)with characteristic fatty odors had the most number and amount of compounds identified by GC-MS,whereas that in a lower oxidation degree(45.5 mmol/kg)with green odors or higher oxidation degree(271.5 mmol/kg)with pungent odors had fewer number and amount of compounds identified.And in all the three samples,hexanal,(E)-2-heptaneal,(E)-2-octenal,1-octen-3-ol and hexanoic acid belonged to the top 5 compounds with higher content.AEDA/GC-O detected 39 aroma compounds,most of which were aldehydes.Sample in a moderate oxidation degree also had the highest number of odorants.In common,1-octen-3-ol,hexanal,(E)-2-octenal,(E)-2-nonenal,(E,E)-2,4-decadienal,and pentanal exhibited higher dilution factors in all the three samples,and they were considered to contribute highly to overall aroma of the oxidized lard with different oxidation degrees.The results might help understand the mechanism of fat oxidization in control and provide guidance for optimal preparation of thermal reaction meat flavors using“fat oxidization in control-thermal reaction”process.
作者
甄大卫
徐玉霞
张晨萍
张玲
谢建春
孙宝国
ZHEN Dawei;XU Yuxia;ZHANG Chenping;ZHANG Ling;XIE Jianchun;SUN Baoguo(School of Light Industry, Beijing Technology and Business University, Beijing 100048, China;Xinzhou Teachers University, Xinzhou 034000, China)
出处
《食品科学技术学报》
EI
CAS
CSCD
北大核心
2022年第4期96-106,共11页
Journal of Food Science and Technology
基金
国家重点研发计划项目(2017YFD0400106)。
关键词
猪脂肪
调控氧化
高真空蒸馏
香气化合物
过氧化值
肉味香精
lard
oxidization in control
high vacuum distillation
aroma compounds
peroxide value
meat flavor
