气相色谱-离子迁移谱分析漂烫和银杏叶提取物对腊肉挥发性物质成分的影响

The Aromatic Constituents Analysis of Cantonese Bacon Suffer from Blanching and Ginkgo Biloba Extract by GC-IMS

该文采用气相色谱-离子迁移谱联用技术(gas chromatography-ion mobility spectrometry,GC-IMS),就漂烫和银杏叶提取物(ginkgo biloba extract,GE)对广式腊肉挥发性有机化合物组成(volatile organic compounds,VOCs)的影响进行可视化分析。五花肉原料经清洗后均分为6组,分别作为常规组(C)、热处理组(H,50℃,15 s)、高温处理组(S,80℃,5 s)、常规处理组(CG,0.5%银杏叶提取物)、热复合处理组(HG,50℃,15 s,0.5%银杏叶提取物)、高温热复合处理组(SG,80℃,15 s,0.5%银杏叶提取物)。结果显示,GC-IMS谱图共标记出36种化合物,经漂烫处理后,H组样品中乙醇含量发生降低,S组样品中乙醇含量升高,且与C组相比,CG、H、HG和SG组的变化较S组显著。H组样品拥有最多的挥发性有机物,C和S组样品挥发性物质含量差异不显著,主体风味特征也较为相似,H、CG和HG组产品的风味得到显著增强。即,GC-IMS能够实现挥发性物质的实时可视化分析,漂烫处理和添加GE均对样品VOCs组分影响显著。

In this paper,the effects of blanking and ginkgo biloba extract(GE)addition on volatile organic compounds(VOCs)in cantonese cured meat were visualized by gas chromatography-ion migration spectrum(GC-IMS).Supplies the raw material after cleaning were divided into 6 groups,respectively as the control group(C),low temperature treatment group(H,50℃,15 s),high temperature treatment group(S,80℃,15 s),routine treatment group(CG 0.5%,ginkgo biloba extract),low temperature composite treatment group(HG,50℃,15 s,0.5% ginkgo biloba extract),high temperature composite treatment group(SG,80℃,15 s,0.5% ginkgo biloba extract).The results showed that a total of 36 compounds were labeled in GC-IMS spectrogram.The ethanol content in group H samples decreased as blanching treatment applied,while that in group S samples increased.Moreover,compared with group C,the changes in CG,H,HG and SG groups were more significant than those in group S.Group H had the most volatile organic compounds,and there was no significant difference in the content of volatile substances between group C and group S,and the main flavor characteristics were also relatively similar.The flavor of the products in group H,CG and HG was significantly enhanced.Under different treatment temperatures,the effects of GE on VOCs components of samples were significantly different.