基于SPME-GC-MS联用分析预制红烧兔肉菜肴常温贮藏期间风味物质变化

Analysis of Changes of Flavor Compounds of Prepared Braised Rabbit Meat Dishes During Storage at Room Temperature Based on SPME-GC-MS

为研究预制红烧兔肉菜肴在贮藏过程中风味变化规律,采用固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)对预制红烧兔肉常温贮藏1,30,60,90,120,150 d的挥发性风味成分进行鉴定。结果表明,在整个贮藏期共检出58种挥发性风味物质,在贮藏期的第0,30,60天,红烧兔肉中风味物质以醛类和烃类为主,醚类相对含量在贮藏后期逐渐增加,而酚类和酮类物质相对含量随着贮藏时间的延长而逐渐减少,在贮藏60 d后鉴定到的挥发性风味物质总数下降明显。醇类、醛类和酚类是影响红烧兔肉贮藏过程中香气变化的主体成分,烯烃类化合物是造成贮藏期间风味差异的主要香气成分。相对气味活度值分析表明,贮藏过程中表征红烧兔肉的关键香气成分由以苯乙醛、橙花醛、(E,E)-2,4-癸二烯醛、山梨酸乙酯、3-乙基苯酚、4-乙烯基-2-甲氧基苯酚等为主的醛类和酚类化合物逐渐转变为(E,E)-2,4-壬二烯醛,红烧兔肉香气成分逐渐衰减。

In order to study the change rule of flavor of prepared braised rabbit meat dishes during storage,solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)is used to identify volatile flavor compounds of prepared braised rabbit meat stored at room temperature for 1,30,60,90,120,150 d.The results show that a total of 58 volatile flavor compounds are detected during storage.Aldehydes and hydrocarbons are the main flavor compounds in braised rabbit meat at the 0th,30th,60th days of storage.The relative content of ethers increases gradually at the later stage of storage,while the relative content of phenols and ketones decreases gradually with the extension of storage time.The total number of identified volatile flavor compounds decreases significantly after 60 days of storage.Alcohols,aldehydes and phenols are the main components affecting the aroma changes of braised rabbit meat during storage,while olefins are the main aroma components causing flavor differences during storage.The analysis of relative odor activity values shows that the key aroma components characterizing braised rabbit meat during storage gradually transform from aldehyde and phenolic compounds mainly composed of phenylacetaldehyde,nerol aldehyde,(E,E)-2,4-decadienal,ethyl sorbate,3-ethylphenol,4-vinyl-2-methoxyphenol and so on to(E,E)-2,4-nonadienal,and the aroma compounds of braised rabbit meat gradually decline.