自制调味汁烹饪红烧肉中关键香气活性化合物的分析研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2017, Vol.33, No.7 自制调味汁烹饪红烧肉中关键香气活性化合物的 分析研究 范丽，徐晓东，宋泽，宋诗清，冯涛，王一非 （上海应用技术大学香料香精技术与工程学院，上海 201418） 摘要：采用顶空固相微萃取（headspace-solid phase microextraction ，HS-SPME ）和同时蒸馏萃取（simultaneous distillation and extraction，SDE ）两种前处理方法，对用自制调味汁和白砂糖烹饪出的两种红烧肉分别进行气相色谱-质谱联用（gas chromatography- mass spectrometry ，GC-MS ）分析，对挥发性成分进行分析和比较。结果显示，采用自制调味汁制备的红烧肉中风味物质的种类及含 量与白砂糖所烹饪的差异不显著。进一步采用香气稀释法-气相色谱-嗅闻分析（aroma extraction dilution analysis-gas chromatography -olfactometry，AEDA-GC-O ），对自制调味汁烹饪的红烧肉进行关键香气成分分析鉴定，确定了 35 种特征性风味成分，其中 Log3FD≥3 的有22 种，主要为醛类化合物、萜类化合物和芳香族化合物。OAV1 的有反式-2,4-癸二烯醛、壬醛、己醛、戊醛、糠醛、1-柠烯、 芳樟醇、肉桂醛和2- 乙酰基呋喃等15 种关键香气成分，分为“ 肉香”、“烤香”、“坚果香”、“香辛料香”、“甜香”及“其它气味特征”六类， 是红烧肉的特征香味。 关键词：红烧肉；气相色谱-质谱法(GC-MS)；香气稀释法-气相色谱-嗅闻分析(AEDA-GC-O) 文章篇号：1673-9078(2017)7-245-253 DOI: 10.13982/j.mfst.1673-9078.2017.7.035 Analysis of the Key Aroma-active Compounds in Braised Pork FAN Li, XU Xiao-dong, SONG Ze, SONG Shi-qing, FENG Tao, WANG Yi-fei (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China) Abstract: The headspace-solid phase microextraction (HS-SPME) and the simultaneous distillation and extraction (SDE) methods were used to extract the compounds of two braised pork samples that were cooked with self-made braised sauce (BS) and sugar (B), respectively. The volatile aroma components of the two samples were characterized and compared by gas chromatography-mass spectrometry (GC-MS). The results showed no significant differences between the two types of braised pork samples with respect to the type and composition of the