不同成熟度煎制牛排中挥发性物质的研究

Study on Volatile Substances in Pan-Fried Beefsteak with Different Maturity

采用顶空固相微萃取法结合气相色谱-质谱联用技术与主成分分析,研究不同成熟度煎制牛排中挥发性物质的变化。结果表明:一分熟样品检测出的挥发性物质有64种,三分熟有51种,五分熟有53种,七分熟有48种,九分熟有24种,总体而言,随着成熟度的增加,检出物质种类呈减少趋势(五分熟在三分熟的基础上略有增加)。一分熟牛排中相对含量最高的挥发性物质是酮类(51%),在三分熟、五分熟、七分熟、九分熟牛排中相对含量最高的均是醇类。一、三、五分熟牛排中酮类、醛类、醇类、酸类物质总占比超过90%,醇类占比最高;七分熟和九分熟牛排中相对含量较高的依次为醇类、酸类、醛类、酮类。主成分分析(PCA)结果表明,酮类、醇类和醛类可能是不同成熟度牛排挥发性物质差异化的主要影响因素。

Head space solid phase microextraction combined with gas chromatography-mass spectrometry and principal component analysis were used to investigate the changes of volatile substances in pan-fried steak with different maturity.The results showed that 64 volatile substances were detected in rare sample,51 in medium rare sample,53 in medium sample,48 in medium well sample and 24 in well done sample.In general,with the increase of maturity,the species of volatile substances showed a decreasing trend(the species of volatile substances in medium sample was slightly more than medium rare sample).The relative content of ketones(51%)was the highest in rare sample.The relative content of alcohols was the highest in medium rare,medium,medium well and well done samples.The relative content of ketones,aldehydes,alcohols and acids were more than 90%in the rare,medium rare and medium samples,and the relative content of alcohols was the highest in these samples.The relative content ranges from high to low,which were alcohols,acids,aldehydes and ketones in medium well and well done samples.The results of principal component analysis(PCA)showed that ketones,alcohols and aldehydes might be the main factors affecting the differentiation of volatile substances in different samples.