基于主成分分析法的煮制时间对卤制鸡肉风味的影响分析

Effects of cooking time on volatile flavor compounds of stewed chicken by principal components analysis method

为分析鸡腿肉挥发性风味物质随煮制时间变化的过程,以鸡腿肉为原料,参考道口烧鸡配方,将电炉调至5档加盖煮制,在(95±2)℃分别保温10、20、30、40、50、60、90、120 min;采用电子鼻(EN)、顶空固相微萃取(HS-SPME)和气质联用(GC-MS)方法对各组鸡肉样品做3个重复检测;用主成分分析法(PCA)分析风味相关数据。结果表明:各组按煮制时间长短分别检出56、54、54、62、60、63、61、58种挥发性风味物质;特征风味物质分别为10 min(苯、a-松油醇),20 min(己烷、3-羟基-2-丁酮),30 min(丁酸丁酯),40 min(2-癸烯醛),50 min(戊烷),60 min(苯乙烯、甲苯、2-己烯醛、2-丙烯酸丁酯、戊醛),120 min(柠檬烯);10、20、30 min组电子鼻数据点相距较远,40、50、60 min组的电子鼻数据点相距很近,90、120 min组电子鼻数据点有很大部分重叠。结果提示鸡肉挥发性风味物质种类及含量随煮制时间不同各异,且在煮制初期,变化较快,以后逐渐变慢,煮制90 min以上趋于稳定。

In order to analyze the forming process of the flavor substances in chicken during cooking. Chicken thighs were selected as the study material. The amount of the spice was doubled that of the Daokou Roasted Chicken. Chicken thighs were divided into eight groups and weighed at 1.80 ± 0.20 kg/each group. Then chicken thighs were all put into a covered pot. The electric oven （ a total of six grades and maximum power of 2 kW） was set at grade 5 to cook the meat till the temperature of water reached 95 ℃. Then chicken thighs were keep in 95 ± 2 ℃ for 10, 20, 30, 40, 50, 60, 90, 120 min respectively. The lost water due to evaporation was not added. Electronic nose （EN） and Headspace solid-phase micro-extraction （HS-SPME） combined with Gas chromatography-Mass spectrometry （GC- MS） were adopted to detect flavor compounds and three-parallel experiments were conducted. The results were per- formed by principal components analysis （PCA）. In different groups, 56, 54, 54, 62, 60, 63, 61 and 58 kinds of volatile compounds were identified successively; the characteristic components in each group were as follows： 10 min （ benzene ; a-Terpineol）, 20 rain （ hexane ; 2-butanon e, 3-hydroxy-）, 30 min （ botanic acid, butyl ester）, 40 rain （2- decenal, （ E ） -）, 50 min （ pentane）, 60 min （ styrene ; benzene, methyl- ; 2-hexenal, （E） -; 2-propenoic acid, butyl ester; pentanal ）,120 rain （limonene） ; The data areas of EN dispersed according to certain rules： areas of 10, 20, 30 rain could be easily set apart from each other; areas of 40, 50, 60 min were next to one another; areas of 90, 120 min had a substantial overlapping portion. The results indicate that the relative content and kinds of volatile com- pounds in the chicken thighs varies over the time. At the initial stage, the overall flavor of chicken thighs changes quite rapidly, and then the changes slowed down gradually. After cooking for 90 min or more, little changes were oc- curred.