固相微萃取-气相色谱-质谱联用法测定传统酸肉发酵过程中特征挥发性成分

Determination of Changes in Key Volatiles during Sour Meat Fermentation by Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

通过固相微萃取-气相色谱-质谱联用仪对鲜肉及发酵10、30、50 d酸肉的挥发性物质进行鉴定,探究传统发酵酸肉中挥发性成分种类及含量变化。结果表明:4个时期的肉样中共检出106种挥发性物质,其中酯类32种、酸类2种、醇类11种、醛类16种、酮类3种、碳氢化合物29种及其他类化合物13种;采用主成分分析、偏最小二乘判别分析酸肉发酵过程中挥发性风味物质的动态变化,发现不同发酵阶段酸肉挥发性物质组成差异显著;基于气味活度值从106种挥发性成分中筛选出49种对酸肉整体风味具有重要贡献的物质,除碳氢类化合物主要促进鲜肉风味形成外,癸酸乙酯、丁酸乙酯、辛酸乙酯等酯类物质,庚醇、1-壬醇等醇类,(E)-2-庚烯醛、壬醛等醛类物质均为传统发酵酸肉的主体风味物质。

The volatile compounds in fresh pork meat and sour meat fermented for 10, 30 and 50 days were identified by solid-phase microextraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS) to explore the changes in the types and contents of volatile components during the fermentation process. The results showed that a total of 106 volatiles were identified from the four samples: 32 esters, 2 acids, 11 alcohols, 16 aldehydes, 3 ketones, 29 hydrocarbons and 13 other compounds. The dynamic changes of volatile compounds during the fermentation process were investigated by principal component analysis(PCA) and partial least squares discriminant analysis(PLS-DA), revealing significant differences in the volatile composition of sour meat among different fermentation stages. Based on the odor activity value(OAV), 49 of the 106 volatile components contributed significantly to the overall flavor of sour meat. Hydrocarbons mainly contributed to the formation of fresh meat flavor, while ethyl esters such as ethyl decanoate, ethyl butyrate and ethyl octanoate, alcohols such as heptanol and 1-nonanol, and aldehydes such as(E)-2-heptenal and nonanal were the main flavor compounds of sour meat.