[1]赵颖颖,欧芳兰,闫路辉,等.热处理八角茴香对猪排骨挥发性风味的影响[J].中国调味品,2021,46(6):46-53.
　Effect of heat-treated star anise on volatile flavor of pork ribs[J].CHINA CONDIMENT,2021,46(6):46-53.
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热处理八角茴香对猪排骨挥发性风味的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年6期
页码:
46-53
栏目:
出版日期:
2021-06-15

文章信息/Info

Title:
Effect of heat-treated star anise on volatile flavor of pork ribs
作者:
赵颖颖; 欧芳兰; 闫路辉; 李可
文献标志码:
A
摘要:
采用同时蒸馏萃取法(simultaneous distillation and extraction, SDE)和气相色谱-质谱(gas chromatography-mass spectrometry, GC-MS) 技术，结合相对气味活性值(Relative odor activity value, ROAV)分别对八角茴香、猪排骨以及不同热处理八角茴香（热水加热30 s、热水加热90 s、热油加热30 s）后对猪排骨的挥发性风味物质进行研究。GC-MS结果显示：热水加热30 s、热水加热90 s、热油加热30 s分别检出32种、24种、38种挥发性成分；三组挥发性风味物质中总相对含量最高的分别是萜烯类(31.36%)，酯类(39.85%)，芳香烃类(42.7%)。ROAV结果显示：热水加热30 s、热水加热90 s和热油加热30 s分别有2、4、5种，其中共有的主体挥发性物质为茴香脑、壬醛。与热水加热30 s相比，热水加热90 s增加了反式-2,4-癸二烯醛(870.69)和2-十一烯醛(97.50)，总挥发性风味物质种类却减少；热油加热30 s增加了来自八角茴香引入的柠檬烯(1.58)、芳樟醇(1.52)、草蒿脑(1.32)，总挥发性风味物质种类也增加。各组的挥发性风味存在显著差异，说明不同热处理八角茴香对猪排骨挥发性风味的成分具有较大的影响。
Abstract:
In this study, simultaneous distillation and extraction (SDE) and gas chromatography-mass spectrometry (GC-MS) technology are used, and combine with the relative odor activity value (ROAV) to analysis the volatile flavor compounds of star anise, pork ribs and pork ribs after adding three kinds of heat-treated (hot water heating for 30 s, hot water heating 90 s ,hot oil heating for 30 s) star anise. GC-MS results show that 32 kinds of volatile components are detected in hot water heating for 30 s, 24 kinds of volatile components are detected in hot water heating for 90 s, and 38 kinds of volatile components are detected in hot oil heating for 30; The highest total relative content of volatile flavor substances in the three groups are terpenes (31.36%), esters (39.85%), and aromatic hydrocarbons (42.7%). ROAV results show that 2, 4 and 5 types of hot water heating for 30 s, hot water heating for 90 s and hot oil heating for 30 s, among which the common main volatile substances are anethole and nonanal. Compare with the hot water heating for 30 s group, the main volatile flavors of hot water heating for 90 s increase trans-2,4-decadienal (870.69) and 2-undecenal (97.50), the total volatile flavors are decreased; The main volatile flavor substances in hot oil heating for 30 s group increase limonene (1.58), linalool (1.52), and estragole (1.32), the increased main volatile substances are all from star anise, and the total volatile flavor substances are also increased. The volatile flavors of each group are significantly different, indicating that different heat-treated star anise has a greater influence on the composition of pork ribs volatile flavor.
更新日期/Last Update: 2021-06-15