不同保鲜方式冷吃兔中挥发性风味物质的对比分析

Comparative Analysis of Volatile Flavor Substances in Spicy Rabbit Meat with Different Preservation Methods

冷吃兔是四川自贡特色食品。目前,关于防腐剂以及高温灭菌对冷吃兔中风味影响的文献报道较少。该研究采用顶空固相微萃取结合气相色谱-质谱联用(HS-SPME-GC-MS)分析了4种不同保鲜方式对冷吃兔中挥发性风味物质的影响。结果表明,4种冷吃兔中共鉴定到63种挥发性风味物质,包括醇类22种、醛类9种、酯类9种、烷烃类7种、酮类6种、酸类5种其他5种。对比分析发现,各类物质相对含量无显著性差异(p>0.05)。结合相对气味活度值(ROAV),筛选出ROAV≥1的11种关键性风味物质,通过计算每种冷吃兔在各时间段的主成分综合得分,推测添加防腐剂以及高温杀菌对冷吃兔中挥发性风味物质的含量以及种类影响不明显,该研究为工业化生产冷吃兔防腐保鲜提供了理论依据。

Spicy rabbit meat is a special food in Zigong,Sichuan Province.At present,there are few reports on the effects of preservatives and high temperature sterilization on the flavor of spicy rabbit meat.In the study,headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)is used to analyze the effects of four different preservation methods on the volatile flavor substances of spicy rabbit meat.The results show that a total of 63 volatile flavor substances are identified in the four kinds of spicy rabbit meat,including 22 kinds of alcohols,9 kinds of aldehydes,9 kinds of esters,7 kinds of alkanes,6 kinds of ketones,5 kinds of acids,5 kinds of others.Through comparative analysis,there is no significant difference in the relative content of various substances(p>0.05).Combined with the relative odor activity value(ROAV),11 key flavor substances with ROAV≥1 are screened out.By calculating the comprehensive scores of the principal components of each spicy rabbit meat at each time period,it is speculated that high temperature sterilization could not affect the content and types of volatile flavor substances in spicy rabbit meat.The study has provided a theoretical basis for preservation of the industrial production of spicy rabbit meat.