洋葱和洋葱皮对烤肉饼中多环芳烃和气味的影响

Effect of Onion and Onion Peel on Polycyclic Aromatic Hydrocarbons and Odor in Grilled Pork Patties

本文采用气相色谱质谱联用仪和电子鼻对烤肉饼中多环芳烃的含量和气味进行分析。结果表明,洋葱粉和洋葱皮粉均能抑制多环芳烃的生成,其中0.5%洋葱皮粉添加对多环芳烃的抑制效果最好,抑制率为91.05%。电子鼻结果显示洋葱粉使烤肉饼产生丰富的气味,与洋葱皮粉组有明显区分。

In this experiment,the PAHs content and odor in grilled pork patties were analyzed by gas chromatography-mass spectrometry and electronic nose.The results showed that both onion powder and onion peel powder could inhibit the production of PAHs,among which the addition of 0.5% onion peel powder had the best inhibition effect on PAHs (with the inhibition rate of 91.05%).The electronic nose results showed that the onion powder produced a rich odor in the grilled patties,which was clearly distinguished from the onion peel powder group.