不同杀菌方式对酱卤肉制品中风味成分的影响-《中国调味品》

文章信息/Info

Title:: Effects of Different Methods of Sterilization on Flavoring Compounds in Pot Stewed Meat

摘要:: 本实验建立并优化了一种顶空固相微萃取-气质联用法检测不同杀菌方式制得的酱卤肉制品中风味成分的研究方法。样品的萃取选择65 μm 聚二甲基硅氧烷/二乙烯苯的固相微萃取头，50 ℃顶空萃取40 min。通过GC-MS对4种不同杀菌方式中酱卤肉制品的挥发性风味成分进行分析，共检出醇类、醛类、酮类、烃类、酯类、杂环类、醚类、酚类等8类49种化合物。该方法具有萃取方法简单、灵敏度高的优点，适用于酱卤肉制品中多种挥发性风味成分的分析，为研究不同杀菌方式对酱卤肉制品质量的影响提供基础数据。

Abstract:: This experiment use HS-SPME-GC-MS to establish a method in the analysis of flavoring substance in pot stewed meat prepared by different methods of sterilization. The samples were extracted by 65 μm PDMS/DVB SPME extraction head about 40 min at 50 ℃.The volatile compounds prepared of pot stewed meat by 4 different methods of sterilization were analyzed by GC-MS,and 8 kinds of 49 compounds including alcohols, aldehydes, ketones, hydrocarbons, esters, heterocycles, ethers and phenols were detected.This method has the advantages of simple extraction and high sensitivity. It is suitable for the analysis of many volatile components in pot stewed meat, and provides basic data for the study of different sterilization methods on the quality of pot stewed meat products.