白猪肉与黑猪肉热反应香精中香气物质分析鉴定

发布时间：2018-04-23 10:10

  本文选题：黑猪肉 + 肉味香精　； 参考：《食品科学》2017年20期

【摘要】：以黑猪肉和白猪肉酶解物及氧化脂肪为原料,经热反应制备肉味香精。溶剂辅助蒸发结合气相色谱-质谱联机分析挥发性风味物质,基于保留指数、质谱共鉴定出123种挥发性化合物,包括含硫化合物、含氮杂环、含氧杂环、醛类、酮类、醇类、酸类、酯类、烃类等。相比之下,白猪肉香精中烷基呋喃、脂肪族醛和酸的相对含量较高,黑猪肉香精中含硫化合物、含氮杂环、酯类化合物的相对含量较高,而醇类、酮类化合物的相对含量二者相差不大。采用气相色谱-嗅闻分析,基于质谱、保留指数、气味特征、标准品共鉴定出31种气味活性化合物,28种为2种肉味香精所共有,尤其二甲基三硫、糠硫醇、3-乙基-2,5-二甲基吡嗪、3-甲硫基丙醛、2-乙基噻吩、(E,E)-2,4-癸二烯醛、(E)-2-癸烯醛、(E)-2-壬烯醛、1-辛烯-3-醇、3-羟基-2-丁酮等在两香精中均具有较高稀释因子。但黑猪肉香精中具有高稀释因子的化合物种类多于白猪肉香精,且采用雷达图对强势气味活性化合物比较显示其肉香、脂香化合物的轮廓线大于白猪肉香精,这可能是造成黑猪肉香精香气较浓的原因。
[Abstract]:Meat flavor flavor was prepared from black pork and white pork by enzymatic hydrolysis and oxidized fat. Solvent assisted evaporation combined with gas chromatography-mass spectrometry (GC-MS) analysis of volatile flavor compounds. Based on retention index, 123 volatile compounds were identified by mass spectrometry, including sulfur compounds, nitrogen heterocycles, oxygen-containing heterocycles, aldehydes, ketones, alcohols. Acids, esters, hydrocarbons, etc. In contrast, the relative contents of alkyl furan, aliphatic aldehydes and acids in white pork flavor were higher than those in black pork flavor. The relative contents of ketones are not different from each other. By gas chromatography-smell analysis, based on mass spectrometry, retention index, odor characteristics, 31 kinds of active compounds were identified as two kinds of meat flavor, especially dimethyl trisulfide. Furomercaptan 3-ethyl-2-dimethylpyrazine 3-methylthiopropylaldehyde-2-ethylthiophene (E) -2n (4-decanedienal) (E) -2-decene aldehydes (E) -2-nonene aldehydes (1-octene-3-ol) -3-hydroxy-2-butanone (1-octene-3-butanone) have a high dilution factor in both flavors. But the kinds of compounds with high dilution factor in black pork flavor were more than that of white pork flavor, and the comparison of strong odor active compounds with radar image showed that the contour of fat flavor compound was larger than that of white pork essence. This may be the reason for the strong aroma of black pork flavor.
【作者单位】： 北京工商大学北京食品营养与人类健康高精尖创新中心食品质量与安全北京实验室北京市食品添加剂与配料工程中心;
【基金】：科技部重点研发计划项目(2017YFD0400106) 国家自然科学基金面上项目(31371838;31671895) 北京市自然科学基金面上项目(6172004)
【分类号】：O657.63;TS251.51
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本文编号：1791509