猪五花肉炖煮肉汤香气物质的分析鉴定

肖群飞; 范梦蝶; 赵健; 赵梦瑶; 王天泽; 谢建春; 孙宝国

doi:10.13386/j.issn1002-0306.2017.22.053

猪五花肉炖煮肉汤香气物质的分析鉴定

北京工商大学北京食品营养与人类健康高精尖创新中心,食品质量与安全北京实验室,北京市食品风味化学重点实验室

基金项目:

北京市自然科学基金面上项目(6172004)；国家自然科学基金面上项目(31371838,31671895)；国家重点研发计划项目(2017YFD0400106)；

详细信息

作者简介:
肖群飞 (1992-) , 男, 硕士研究生, 研究方向:食品风味化学, E-mail:1137846225@qq.com。;

谢建春 (1967-) , 女, 博士, 教授, 研究方向:食品风味化学, E-mail:xjchun@th.btbu.edu.cn。;

中图分类号: TS251.7
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出版历程
- 收稿日期: 2017-04-04

Characterization of the aroma compounds in stewed meat broth of pork belly

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University

摘要

摘要: 普通白猪五花肉炖煮1.5 h,所得肉汤挥发性风味物质采用溶剂辅助蒸发提取。在弱极性（HP-5）、极性（DB-WAX）两根色谱柱上气-质联机分析,并采用HP-5柱稀释法气相色谱-嗅闻分析。基于质谱、保留指数、标准品,气-质联机分析鉴定出102种化合物,包括含硫化合物、含氧杂环、醛类、酮类、醇类、酸类、酯类、烃类等。稀释法气相色谱-嗅闻分析,检测出39个气味保留区,基于气-质分析结果、保留指数、气味特征、标准品比对,鉴定出33个气味活性物质,稀释因子较高的（log₂FD≥9）为3-甲硫基丙醛、二甲基三硫醚、糠硫醇、2-噻吩硫醇、己醛、庚醛、壬醛、（E）-2-辛烯醛、（E,Z）-2,4-癸二烯醛、（E,E）-2,4-癸二烯醛、（E,E）-2,4-壬二烯醛、麦芽酚、1-辛烯-3-醇、乙偶姻。研究结果可为肉香味化学的发展、肉类香精研制及中式菜肴的工业化提供参考。
- 五花肉 /
- 肉汤 /
- 溶剂辅助蒸发 /
- 气相色谱-嗅闻分析 /
- 气味活性成分 /
- 肉香味
Abstract: The meat of pork belly was stewed for 1.5 h into broth. Volatile flavor compounds in the broth were extracted by solvent assisted flavor evaporation ( SAFE) .The extracts obtained were analyzed by gas chromatography and mass spectrometry ( GC-MS) using both a non-polar ( HP-5) column and a polar ( DB-WAX) column, and also were analyzed by aroma extract dilution analysis ( AEDA) of gas chromatography-olfactometry on a HP-5 column.As a result, in the GC-MS analysis, based on MS spectra, retention indices, and the injection of authentic standards, a total of 102 volatile compounds were identified which included sulfur-containing compounds, oxygen-containing heterocycles, aldehydes, ketones, alcohols, acids, esters, hydrocarbons, etc.In the GC-O analysis, based on the results of GC-MS, retention indices, odor characteristics, and comparison of the above analytical parameters with those of the authentic standards, a total of 39 odor active retention regions were found, among which 33 odor-active compounds were identified. The compounds found with high flavor dilution factors ( log₂ FD ≥9) were methional, dimethyltrisulfide, 2-furfurylthiol, 2-mercaptothiophene, hexanal, heptanal, nonanal, ( E) -2-octenal, ( E, Z) -2, 4-decadienal, ( E, E) -2, 4-decadienal, ( E, E) -2, 4-nonadienal, maltol, 1-octen-3-ol, and acetoin. The results can provide references for the development of meat flavor chemistry, meat flavorings preparation, and Chinese cuisine industrialization.
- pork belly /
- meat broth /
- solvent assisted flavor evaporation /
- gas chromatography-olfactometry /
- odor-active compound /
- meat flavor

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