吹扫捕集-热脱附-气质联用仪分析新鲜羊肉在冷藏过程中挥发性物质的变化.pdfVIP

句主b 201丘 Vol. 30,‘ No.Ol 25 肉类研究 申圃晶宫晶啻咽-t申，电 CHINA MEAT RESEARCH CÐ守lU MEAT RESEARCH 分析检测 吹扫/捕集·热脱附，气质联用仪分析新鲜羊肉 在冷藏过程中挥发性物质的变化 曲超，张)1顶亮， 王守伟飞 赵冰，潘晓倩，乔晓玲，陈文华，李家鹏，许典 (中国肉类食品综合研究中心，国家肉类加工工程技术研究中心，肉类加工技术北京市重点实验室，北京 l仅归1(8) 摘 要z 为研发依据挥发性化合物快速测定羊肉新鲜度的智能探头，采用吹扫/捕集.热脱附.气质联用技术分析羊肉在 4 .C贮藏条件下挥发性化合物的变化情况，确定各类化合物的变化趋势.结果表明:在0-8d的贮藏期内，酸类、醇 类和嗣类物质的含量呈逐渐增加的趋势，应类、烯娃类物质呈先减少后增加的趋势，盼类物质呈先附加后减少的趋 势.L-乳酸、 2，3-丁二醉、圭医、 3-短基-2-丁国、邻苯二甲酸二甲酶、苯乙烯和茶等化合物的含量变化显著. 关键词: 羊肉:吹扫/铺集-热脱附-气质联用仪:挥发性物质:变化趋势 Changes in Volatile Components of Mutton during Cold Storage Analyzed by Purge and Trap Thermal Deso甲tion Combined with Gas Chromatograp hy-M ass Spectrometry QU Chao, ZHANG Shunliang, WANG Shouwei* , ZHAO Bing , PAN Xia叫ian， QIAO Xiaoling , CHEN Wenhua, LI Jiapeng, XU Dian ( 1. Beijing Key Laboratory of Meat Processing Technology, China M臼t 阶ocessing and Engineering Center , China Meat Research Center, Beij ing 1(刚:68， China) Ab st ract: In order to develop an intelligent probe for evaluating the freshness of mutton on the basis of its volatile compounds, changes in volatile compounds of mutton stored at 4 .C were analyzed using a purge and trap thermal desorption system coupled to gas chromatography-mass spectrometry. The results showed that the contends of acids , alcohols and ketones showed an incr回sing trend during storage for 8 days, and the ∞ntents of aldehydes and olefins increased firstly and then decreased, while phenols mcreased after an initial decrease . The contents ofL-Iactic acid, 2 ,3-butanediol , nonaldehyde , 3-hydroxy-2-butanone , dimethyl phthalate, styTene, and naphthalene also changed significantly.