花椒添加量对卤兔腿挥发性风味物质的影响

Effects of different pepper addition levels on volatile compounds in stewed rabbit meat

采用电子鼻和气质联用(GC—MS)技术分析花椒添加量对卤兔腿挥发性风味物质的影响。电子鼻可以明显区分花椒不同添加量的卤兔腿。GC—MS分析结果表明,随着花椒添加量的增加,醛类、酸类和醚类的峰面积呈先下降后上升的趋势;主要来自脂肪氧化降解产物的烃类峰面积呈先上升后下降的趋势;来自氨基酸Strecker降解和美拉德反应产物的峰面积呈无规律性变化。花椒对卤兔后腿挥发性风味成分的影响主要是改变了其含量和比例,对其原有挥发性风味成分的种类基本没有影响。与对照组相比,卤兔后腿肉中新增加的挥发性风味成分来自花椒的直接引入,主要是烃类、酮类和醇类物质,其含量和种类随着花椒添加量的增加而增加,且当花椒添加量为0.30%时新增加的物质种类最多。

The effects of different addition levels of pepper on volatile compounds in stewed rabbit meat were analyzed by electronic nose and gas chromatography-mass spectrometry（GC—MS）.Results of electronic nose show that the addition of pepper had a significant impact on the volatile compounds of stewed rabbit.Results of GC—MS showed that chromatographic area of aldehydes,acids and ethers decreased first and then increase when increasing the pepper addition levels.The chromatographic area of hydrocarbon derived from lipid oxidation increased first and then decreased with the increase of addition level of pepper.Chromatographic area of some compounds from Strecker degradation of amino acids and Maillard reaction changed unsteadily.Stewed rabbit with different levels of pepper had the similar volatile compound profiles except volatiles from pepper.Pepper changed the proportion and composition of volatile compounds.Compared with the control group,the new volatile compounds of stewed rabbit,including alcohols,ketones and alkanes,were found.This may due to the addition of pepper.Chromatographic area and variety increased with the increase of pepper addition level.The chromatographic variety obtained the most when the addition level of pepper was 0.30%.