• EI
  • Scopus
  • 中国科技期刊卓越行动计划项目资助期刊
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国精品科技期刊
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国科技核心期刊CSTPCD
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020
廖定容, 张平, 帅谨, 吕舒, 姚伟伟, 杨勇. 罐罐肉加工与贮藏过程中挥发性物质变化的研究[J]. 食品工业科技, 2013, (19): 97-103. DOI: 10.13386/j.issn1002-0306.2013.19.015
引用本文: 廖定容, 张平, 帅谨, 吕舒, 姚伟伟, 杨勇. 罐罐肉加工与贮藏过程中挥发性物质变化的研究[J]. 食品工业科技, 2013, (19): 97-103. DOI: 10.13386/j.issn1002-0306.2013.19.015
LIAO Ding-rong, ZHANG Ping, SHUAI Jin, LV Shu, YAO Wei-wei, YANG Yong. Change in volatile compounds of ceramic-pot sealed meat during the processing and storage[J]. Science and Technology of Food Industry, 2013, (19): 97-103. DOI: 10.13386/j.issn1002-0306.2013.19.015
Citation: LIAO Ding-rong, ZHANG Ping, SHUAI Jin, LV Shu, YAO Wei-wei, YANG Yong. Change in volatile compounds of ceramic-pot sealed meat during the processing and storage[J]. Science and Technology of Food Industry, 2013, (19): 97-103. DOI: 10.13386/j.issn1002-0306.2013.19.015

罐罐肉加工与贮藏过程中挥发性物质变化的研究

Change in volatile compounds of ceramic-pot sealed meat during the processing and storage

  • 摘要: 为了探明雅安罐罐肉挥发性物质的变化规律,本研究以不同加工与贮藏阶段的罐罐肉为对象,用同时蒸馏萃取结合气相色谱/质谱法对挥发性化合物进行分析。结果显示,罐罐肉在加工与贮藏过程中共检测出120种挥发性物质,醇、醛、酮、烃、酰胺、酯是主要成分,其中以己醛和2,4-癸二烯醛为主的醛类物质相对含量最高(最高达64.42%)。在加工过程中醛、酮、酯显著增加,并检测出酰胺类物质。在贮藏过程中醇、醛、酮的相对含量整体呈现下降趋势,烃类、酰胺类、酯类和其他化合物的相对含量整体呈上升趋势,并新产生了(2E)-2-十一碳烯醛、甲酸己酯、(Z)-9-十八烯酸酰胺和2-戊基呋喃等物质。 

     

    Abstract: In order to investigate the variation of volatile compounds in Ceramic-pot sealed meat, simultaneous distillation extractor and gas chromatography mass spectrometry were used to analyze the volatile compounds of Ceramic-pot sealed meat in different processing and storage phases.Results showed that a total of 120 volatile compounds were detected in Ceramic-pot sealed meat during the processing and storage.Alcohols, aldehydes, ketones, hydrocarbons, amides and esters were the major ingredients, while the relative contents of aldehydes, which were mainly hexanal and 2, 4-decadienal, amounted highest (64.42%) .During the processing, aldehydes, ketones, esters increased notably, while amides were detected.During the storage, the relative contents of alcohols, aldehydes and ketones decreased overall, whereas hydrocarbons, amides esters and other compounds increased, meanwhile (2E) -2-undecenal, formic acid hexyl ester, (Z) -9-octadecenamide and 2-pentylfuran were newly generated.

     

/

返回文章
返回