不同杀菌方式对酱卤肉制品中风味成分的影响

Effects of Different Sterilization Ways on Flavor Components in Marinated Meat Products

实验建立并优化了一种顶空固相微萃取-气质联用法检测不同杀菌方式制得的酱卤肉制品中风味成分的研究方法。样品中风味成分的萃取选择65μm聚二甲基硅氧烷/二乙烯苯为固相微萃取头,50℃顶空萃取40min。通过GC-MS对4种不同杀菌方式酱卤肉制品的挥发性风味成分进行分析,共检出醇类、醛类、酮类、烃类、酯类、杂环类、醚类、酚类8类49种化合物。该方法具有萃取方法简单、灵敏度高的优点,适用于酱卤肉制品中多种挥发性风味成分的分析,为研究不同杀菌方式对酱卤肉制品质量的影响提供了基础数据。

Establish a method of HS-SPME-GC-MS to analyze the flavor components of marinated meat products prepared by different sterilization ways.The flavor components of samples are extracted by 65μm PDMS/DVB as the solid-phase microextraction head,and headspace extraction is performed at 50℃for 40 min.The volatile flavor components of marinated meat products are analyzed by 4 different sterilization ways with GC-MS method,and 8 kinds and 49 compounds including alcohols,aldehydes,ketones,hydrocarbons,esters,heterocycles,ethers and phenols are detected.This method has the advantages of simple extraction and high sensitivity,is suitable for the analysis of many volatile flavor components in marinated meat products,and provides basic data for the effect of different sterilization ways on the quality of marinated meat products.