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以粉蒸肉为研究对象,采用固相微萃取法提取和富集加工过程中4个时间点(腌制后、蒸制20 min、蒸制40 min、蒸制60 min)粉蒸肉中挥发性物质,借助气相色谱-质谱联用法对其进行测定。结果显示:共检测到98种挥发性风味物质,其中包括碳氢类物质40种、醛类物质20种、酯类物质16种、醇类6种、醚类6种、含氮及杂环化合物4种、酮类3种、酸类物质2种、酚类1种。4个时间点挥发性物质种类和数量均呈上升趋势,依次为52、53、57、62种,4个时间点相对含量最高的挥发性物质依次为碳氢类、醛类、醚类、醚类。粉蒸肉挥发性化合物中相对含量较高的几类物质中,醚类物质在加工中总峰面积呈增加趋势,醇类、酯类和碳氢类物质为先下降后上升,而醛类呈现上升-下降-上升的波动变化。
Taking the steamed meat as the research object, the volatile components in the steamed pork meat were extracted and enriched at four time points (curing, steaming for 20 min, steaming for 40 min, steaming for 60 min) at 4 time points by solid phase microextraction Gas chromatography - mass spectrometry for its determination. The results showed that 98 kinds of volatile flavor substances were detected, including 40 kinds of hydrocarbons, 20 kinds of aldehydes, 16 kinds of esters, 6 kinds of alcohols, 6 kinds of ethers, nitrogenous and heterocyclic compounds 4 kinds, 3 kinds of ketones, 2 kinds of acid substances and 1 kinds of phenols. The volatile compounds in the four time points showed an upward trend, with 52,53,57,62 species in total, and the highest relative content of volatile compounds at the four time points were hydrocarbons, aldehydes, ethers, ethers class. Among the volatile organic compound compounds with relatively high relative contents, the total peak area of ethers in the processing increased. The alcohols, esters and hydrocarbons increased first and then decreased while the aldehydes increased. Decline - Rising fluctuations change.