一种粉蒸肉加工中挥发性物质变化分析

Changes in volatile flavor components during steamed pork with rice

以粉蒸肉为研究对象,采用固相微萃取法提取和富集加工过程中4个时间点(腌制后、蒸制20 min、蒸制40 min、蒸制60 min)粉蒸肉中挥发性物质,借助气相色谱-质谱联用法对其进行测定。结果显示:共检测到98种挥发性风味物质,其中包括碳氢类物质40种、醛类物质20种、酯类物质16种、醇类6种、醚类6种、含氮及杂环化合物4种、酮类3种、酸类物质2种、酚类1种。4个时间点挥发性物质种类和数量均呈上升趋势,依次为52、53、57、62种,4个时间点相对含量最高的挥发性物质依次为碳氢类、醛类、醚类、醚类。粉蒸肉挥发性化合物中相对含量较高的几类物质中,醚类物质在加工中总峰面积呈增加趋势,醇类、酯类和碳氢类物质为先下降后上升,而醛类呈现上升-下降-上升的波动变化。

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 steamed pork with rice. Solid phase micro-extraction coupled with gas chromatography-mass spectrometry（SPME-GCMS） was adopted for the analysis of volatile flavor components in cured and steamed 20 min, 40 min, 60 min respectively. The results showed that 98 volatile compounds were identified from all samples, mainly include hydrocarbon, aldehydes, esters, heterocycles, alcohols and ethers. The results showed that 52 volatile compounds were identified from cured samples, while 53, 57, and 62 compounds were identified from steamed 20 min, 40 min and 60 min respectively. The main contribution to the flavor is ethers, aldehydes and esters. During processing the content of various flavor substances are fluctuated except ethers increased all the time.