四川达州地区不同品牌灯影牛肉片的风味成分分析

Analysis of Flavor Components of Different Brands of Dengying Beef Slices in Dazhou Area,Sichuan

以四川达州地区市售4种不同品牌的灯影牛肉片为研究对象,采用顶空固相微萃取-气相色谱-质谱联用技术,对达州地区灯影牛肉片中的挥发性风味成分进行定性定量分析。在所有样品中共鉴定出185种化学成分,包括45种醇类化合物、28种酯类化合物、28种酮类化合物、21种酸类化合物、18种醛类化合物、13种烯烃类化合物、7种酚类化合物和25种其他类化合物。不同品牌灯影牛肉片的挥发性风味物质具有一定差异,可能是原辅料及加工工艺不同造成的。该研究可为灯影牛肉片的标准化生产、风味调控和品质提升提供一定的理论依据。

Using four different brands of Dengying beef slices that are commercially available in Dazhou area,Sichuan as the research objects,the volatile flavor components in Dengying beef slices in Dazhou area are qualitatively and quantitatively analyzed by headspace solid-phase microextraction-gas chromatographymass spectrometry.A total of 185 chemicals are identified in all the samples,including 45 alcohols,28 esters,28 ketones,21 acids,18 aldehydes,13 alkenes,7 phenols and 25 other compounds.There is certain difference in the volatile flavor components of different brands of Dengying beef slices,which may be caused by differences of raw materials and processing technologies.This study can provide a theoretical basis for the standardized production,flavor regulation and quality improvement of Dengying beef slices.