电子鼻结合顶空固相微萃取-气质联用法分析微生物脂肪酶对猪肉风味的影响

Analysis of the effect of microbial lipase on pork flavor by electronic nose combination HS-SPME-GC-MS

用镰刀菌产脂肪酶处理猪肉样品,采用顶空固相微萃取技术对脂肪酶处理前后猪肉样品中的挥发性成分进行萃取,并结合电子鼻和气质联用技术分析鉴定。结果表明:电子鼻能够较好区分脂肪酶处理前后挥发性风味物质成分的变化,主成分分析法(PCA)进一步说明添加微生物脂肪酶能有效地改善猪肉的风味;GC-MS检测出47种挥发性成分,主要为醛类、醇类、酮类、芳香烃类等,这些风味物质的协同作用构成了微生物脂肪酶对猪肉风味特有的贡献,与电子鼻检测结果一致。

The volatile components of pork samples before and after lipase treatment were extracted by headspace solid phase microextraction（ SPME ）, and analyzed by electronic nose and GC- MS. The results showed that the electronic nose could distinguish the changes of the volatile flavor components before and after lipase treatment.The main component analysis（PCA） further explained that the addition of microbial lipase could effectively improve the flavor of pork ; GC- MS detected 47 kinds of volatile ingredients, mainly aldehydes, alcohols, ketones, aromatic hydrocarbons, etc., and the synergistic effect of these flavors constitute the peculiar contribution of microbial lipase to pork flavor, consistent with the results of electronic nose test.