湖南腊肉加工过程中挥发性风味成分的变化分析

Changes in Volatile Flavor Components during Hunan Cured Meat Processing

以湖南腊肉为研究对象,分析加工过程中挥发性风味物质的变化规律。利用固相微萃取-气相色谱-质谱联用仪,分别对腌制后、一阶段烘干后、二阶段烘干后和烟熏后的湖南腊肉4个阶段的挥发性风味成分进行定性和半定量分析。结果表明,湖南腊肉样品加工过程中共鉴定出78种挥发性风味物质,腌制后、一阶段烘干后、二阶段烘干后和烟熏后4个加工阶段分别鉴定出37、52、55种和67种挥发性风味成分,主要为醛类、酯类、酮类和酚类。腌制后样品的挥发性风味化合物较少,且含量不高;烘干时酮类物质种类增多,醛类和酯类物质的含量大幅增加,酸类物质含量也有增长的趋势,而醇类物质变化不大;烟熏后酚类物质的种类和含量变化最大,酚类物质的含量由最初的5.97μg/kg增加到1019.33μg/kg。

The changes in volatile flavor components at different processing steps were analyzed in order to provide an experimental basis for improving the traditional processing technology for Hunan cured meat. Solid phase micro-extraction coupled with gas chromatography-mass spectrometry（SPME-GC-MS） was adopted for the qualitative and semi-quantitative analysis of volatile flavor components in dry-cured, initially dried, secondarily dried, and smoked samples. The results showed that 37 volatile compounds were identified from dry-cured samples, while 52, 55, and 67 compounds were identified from initially dried, secondarily dried, and smoked samples, respectively. These compounds mainly included aldehydes, esters, ketones and phenols. The types and concentrations of volatile compounds were less in dry-cured samples. The number of ketone compounds increased, and the concentrations of aldehydes and esters also rose after drying. However, no obvious changes were observed for alcohols. The greatest changes in the types and concentrations of phenols in meat occurred after smoking, increasing from an initial level of 5.97 to 1 019.33 μg/kg.