摘要
为了研究不同烹饪方法(炸制、蒸制和煮制)对牛肉挥发性风味物质的影响,利用固相微萃取(solid phase microextraction,SPME)结合气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术对不同烹饪方法处理牛肉样品中挥发性风味物质进行分离鉴定。研究表明:不同烹饪方法处理的牛肉样品中共分离鉴定出114种挥发性风味物质;不同烹饪方法对牛肉挥发性化合物有显著影响,其中炸制影响最大,其次是蒸制,影响最小的是煮制。生牛肉共检测出化合物61种,蒸牛肉、炸牛肉和煮牛肉中检测出的化合物分别为:59、33和60种。生牛肉、蒸牛肉、炸牛肉和煮牛肉共有的挥发性风味物质为14种,分别是:2-羟基戊酸甲酯、己酸、二甲基硅炔二醇、1-辛烯-3-醇、1-戊醇、壬醛、癸醛、己醛、十四烷醛、辛醛、丙酮、2,3-辛二酮、3,7,11,15-四甲基己二烯-2-烯、甲氧基苯基-肟。生牛肉中的挥发性风味物质含量较高的是:己酸乙酯和己酸(相对含量分别为16.15%和11.17%)。煮牛肉中的挥发性风味物质含量较高的是:壬醛和2,3-辛二酮(相对含量分别为13.44%和11.94%)。蒸牛肉中的挥发性风味物质含量较高的是:己醛(相对含量为44.89%)。炸牛肉中的挥发性风味物质含量较高的是:甲醛、壬醛和己醛(相对含量分别为19.49%、17.66%和9.58%)。主成分分析(principal component analysis,PCA)结果表明,酯类、烃类、酸类和醛类可能是导致不同烹饪方法处理后牛肉挥发性风味物质差异化的主要影响因素。本研究可为牛肉的加工提供一定的参考。
In order to study the effects of different cooking methods(frying, steaming and boiling) on the volatile flavor compounds in beef, solid phase microextraction(SPME) combined with gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile flavor compounds of beef. GC-MS method was used to isolate and identify volatile flavor compounds in beef samples treated with different cooking methods. The results showed that 114 volatile flavor compounds were isolated and identified from beef samples treated by different cooking methods. The ways of cooking had significant effects on the volatile flavor compounds of beef, among which frying had the strongest effect, followed by steaming, and boiling had the slightest effect. A total of 61 compounds were detected in raw beef, while 59, 33 and 60 compounds were detected in steamed beef, fried beef and boiled beef, respectively. There were 14 volatile flavor compounds in common in raw beef, steamed beef, fried beef and boiled beef, which were listed in the following: 2-hydroxy-pentanoic acid methyl ester, hexanoic acid, dimethyl-silanediol, 1-octene-3-ol, 1-pentanol, nonanal, decanal, hexanal, tetradecanal, octanal,acetone, 2,3-octanedione, 3,7,11,15-tetramethylhexadiene-2-ene, methoxy-phenyl-oxime. The main volatile flavor compounds in raw beef were hexanoic acid ethyl ester and hexanoic acid(the relative contents were 16.15% and 11.17%,respectively). The main volatile flavor compounds in boiled beef were nonanal and 2, 3-octanedione(13.44% and 11.94%,respectively). The main volatile flavor compounds in steamed beef was hexanal(relative content was 44.89%). The main volatile flavor compounds in fried beef were formaldehyde, nonanal and hexanal(19.49%, 17.66% and 9.58%, respectively). The results of principal component analysis(PCA) showed that esters, hydrocarbons, acids and aldehydes might be the main factors affecting the differentiation of volatile flavor compounds in different samples. The results from this study would provide a technical reference for beef processing.
作者
刘杨
黄佳
贾洪锋
方小微
龙沮屹
兰宁
LIU Yang;HUANG Jia;JIA Hongfeng;FANG Xiaowei;LONG Juyi;LAN Ning(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China)
出处
《食品工业科技》
CAS
北大核心
2022年第10期305-313,共9页
Science and Technology of Food Industry
基金
四川省科技计划项目(2019YJ0343)
四川旅游学院科研创新团队项目(19SCTUTY04)
四川旅游学院高水平科研项目培育专项(2022PY02)。
关键词
气相色谱-质谱法
烹饪方式
牛肉
挥发性风味物质
主成分分析
gas chromatography-mass spectrometry(GC-MS)
cooking method
beef
volatile flavor compounds
principal component analysis(PCA)