固相微萃取法分析羊肉臊子中关键风味物质

Analysis of key odor compounds from minced mutton based on solid-phase microextraction

通过固相微萃取法(Solid-phase micro-extraction,SPME)对宁夏特色真空包装羊肉臊子中挥发性气味物质进行提取,使用极性DB-WAX与非极性DB5 2种色谱柱,利用气相色谱-嗅闻-质谱联用(GC-O-MS)对样品中的挥发性气味物质进行定性分析,并结合动态顶空稀释分析(DHDA),根据得到的FD因子确定羊肉臊子中关键气味活性化合物,旨在为下一步羊肉臊子指纹图谱的建立提供基础依据。在实验过程中,共组织了7名经培训的感官鉴评员,对宁夏伊味清真食品有限公司提供的6个月生产线上的抽样7批样品进行分析。最终共鉴定出35种物质,包括醛类、苯类、烯类、呋喃类、硫醚类、烯醇类、烯酮类、吡嗪类、酮类、醚类等物质。其中醛类物质最多,其次为呋喃类物质。嗅闻得到样品气味特征主要表现为油脂味、膻味、酸味、辣味、苦味、甜味、巧克力味、烤味、乳香味、葱味、青草味、水果味、泥土味、清香、蘑菇味等。

In this experiment, several volatile odor compounds of Ningxia featured minced mutton were effectively extracted by using solid-phase microextraction（SPME） skills in the first place. In the next step, we did qualitative analysis of the volatile odor compounds in our product with gas chromatography-mass spectrometry（GC-MS） applied with olfactometry instrument, and of course, quantitative analysis when necessary. A combined use of DB-WAX and DB-5 chromatographic column also provided us with even better results. Besides, we did a series of dynamic headspace dilution analysis（DHDA） experiments and got FD factors of each compound so as to focus on key odor compounds. This would do a lot of good to the following odor finger print establishment. Seven trained laboratory staffs took part in the sensory evaluation of samples. As a result, 35 kinds of compounds were identified including aldehyde, benzene, alkene, furan, thioether, enol, olefin ketone, pyrazine, ketone and ether and so on. Among them, kinds of aldehydes is the most. The results also showed that key odors of these compounds are waxy, mutton, acid, spicy, bitter, sweet, chocolate, burnt, popcorn, allium, grass, fruity, mushroom and so on.