基于电子舌和色谱技术分析蒸煮猪肉滋味物质

Analysis of taste substances of cooked pork based on electronic tongue and chromatographic techniques

将3种原料猪肉(藏香猪、三门峡黑猪、杜长大白猪)分别蒸煮后,利用液相色谱分别测定游离氨基酸和呈味核苷酸、气相色谱测定脂肪酸含量,电子舌检测样品滋味物质,采用SPSS 19分析3种猪肉滋味的差异。结果表明:蒸煮后三门峡黑猪肉的游离谷氨酸含量最高,藏香猪肉的肌苷酸含量最高,二者的鲜味较强。蒸煮后藏香猪肉5′-腺嘌呤核糖核苷酸(5′-AMP)和5′-次黄嘌呤核苷酸(5′-IMP)含量最高,达192.41mg/100g,三门峡黑猪次之,杜长大白猪最小,藏香猪鲜味增强作用较强。蒸煮后,三门峡黑猪总脂肪酸含量最高为(2.25±0.02)mg/g,三门峡黑猪饱和脂肪酸含量最高,其次为藏香猪,杜长大白猪含量最低。蒸煮后3种猪肉的第1主成分贡献率值距离较近,表明蒸煮后3种猪滋味具有相似性。蒸煮后藏香猪、三门峡黑猪和杜长大白猪肉鲜味物质差异较大,滋味相似。

To analyze the taste substances of cooked Tibetan pork,Sanmenxia black pork and Du changda white pork,the three raw materials were separately cooked,and then the free amino acids and nucleotides were determined by liquid chromatography,and the fatty acid content was determined by gas chromatography.The taste substances were tested by electronic tongue.SPSS 19 was used to analyze the taste substance difference of the three porks.The results showed that the free glutamic acid content of cooked Sanmenxia black pork was the highest,and the inosinic acid content of cooked Tibetan pork was the highest.Compared with the Du changda white pork,the umami taste of cooked Tibetan pork and Sanmenxia black pork was stronger.Content of 5′-adenine ribonucleotide(5′-AMP)and 5′-hypoxanthine nucleotide(5′-IMP)of cooked Tibetan pork was the highest,reaching 192.41 mg/100 g,followed by Sanmenxia black pork and Du changda white pork,indicating the cooked Tibetan pork has a stronger umami taste.The total fatty acid content of cooked Sanmenxia black pork was the highest,reaching(2.25±0.02) mg/g.The saturated fatty acid content of cooked Sanmenxia black pork was the highest,followed by Tibetan pork,the content of cooked Du changda white pork was the lowest.The first principal component contribution rate(PC1)of the three cooked porks was close,indicating that the three cooked porks had similar taste substances.The umami substances of cooked Tibetan pork,Sanmenxia black pork and Du changda white pork were different,but the taste substances were similar.