黑香猪肉挥发性风味成分的提取和分析

Extraction and analysis of volatile compounds of meat from black small-eared pig

黑香猪为传统良种猪,其猪肉肉质和风味较优。采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC/MS)分析黑香猪肉的挥发性风味物质,并对风味物质提取方法进行优化。结果表明:猪肉风味优化提取条件为萃取温度70℃、萃取时间50min、吸附时间3min。在优化条件下,黑香猪猪肉检测出61种挥发性成分,以醛类化合物为主体,相对含量为69.989%,其次分别为醇类(17.131%)、酮类(5.98%)、杂环化合物(2.742%)、碳氢化合物(2.624%)、酯类(1.031%)和其他(0.503%)。

Black Small-eared pig is a kind of traditional and fine breed pig, its quality and flavor are high grade. The volatile flavor compounds of black small-eared pig pork was analysed by headspace solidphase microextraction （HS-SPME） combined with gas chromatography- mass spectrometry （GC/MS）, and the extraction method of flavor compounds was optimized. The results show that the optimized extraction conditions were extraction temperature 70 ℃, extraction time 50 min, adsorption time 3 min. Under the optimized conditions, 61 kinds of volatile components had detected in the black small-eared pig pork, the main flavor compounds of pork are aldehydes, followed by the alcohols （17.131%）, ketones （5.98%）, heterocyclic compounds （2.742%）, hydrocarbons （2.624%）, esters （1.031%） and others （0.503%）.