泡椒牛百叶加工工艺优化及其挥发性风味成分分析.docVIP

泡椒牛百叶加工工艺优化及其挥发性风味成分分析 　　摘 要：以新鲜牛百叶为原料，通过单因素试验和Box-Behnken中心组合响应面试验，优化泡椒牛百叶的加工工艺，并采用顶空固相微萃取（headspace solid-phase microextraction，HS-SPME）结合气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）对泡椒牛百叶的挥发性风味成分进行分析。结果表明：牛百叶煮制25 s、腌制10 h，泡椒、食盐、白醋和冰糖添加量（以质量分数计）分别为30%、5%、20%和7%时，泡椒牛百叶的感官评价结果最好；在最佳工艺条件下制备的泡椒牛百叶共分析出酯类、醛类、烃类、醇类、酸类、杂环类化合物、酚类等挥发性风味成分共46 种。其中酯类、醇类和醛类对泡椒牛百叶挥发性风味的贡献较大。 　　关键词：泡椒牛百叶；加工工艺；顶空固相微萃取；气质联用；挥发性风味成分 　　Abstract： In this study one-factor-at-a-time method and Box-Behnken response surface methodology were employed to optimize the conditions for producing bovine omasum with pickled peppers. The volatile flavor compounds of this product were analyzed by a headspace solid-phase microextraction-gas chromatography-mass spectrometry method （HS-SPME-GC-MS）. The product obtained by cooking bovine omasum for 25 s and subsequently marinating it with a mixture of 30% pickled peppers， 5% salt， 20% white vinegar， and 7% crystal sugar had the best sensory evaluation. A total of 46 volatile flavor compounds were found in the product， including esters， aldehydes， hydrocarbons， alcohols， acids， heterocyclic compounds， and phenols. Among these compounds， esters， alcohols and aldehydes made greater contribution to the flavor of bovine omasum with pickled peppers. 　　Key words： bovine omasum with pickled peppers； production process； headspace solid-phase microextraction （HS-SPME）； gas chromatography-mass spectrometry （GC-MS）； volatile compounds 　　DOI：10.15922/ki.rlyj.2016.10.005 　　中图分类号：TS251.9 文献标志码：A 文章编号：1001-8123（2016）10-0023-07 　　引文格式： 　　刘奕琳， 李诚， 李俣珠， 等. 泡椒牛百叶加工工艺优化及其挥发性风味成分分析[J]. 肉类研究， 2016， 30（10）： 23-29. DOI：10.15922/ki.rlyj.2016.10.005. http：// 　　LIU Yilin， LI Cheng， LI Yuzhu， et al. Optimization of processing conditions for the production of bovine omasum with pickled peppers and analysis of its volatile compounds[J]. Meat Research， 2016， 30（10）： 23-29. （in Chinese with English abstract） DOI：10.15922/ki.rlyj.2016.10.005. http：// 　　牛百叶为牛的重瓣胃部分，富含蛋白质、脂肪、碳水化合物