摘要:
为了研究火锅风味的变化以及为探究火锅底料开发利用及质量控制、使用安全性提供科学依据,本实验采用顶空固相微萃取结合气相色谱-质谱联用法探究麻辣火锅底料炒制和熬煮过程中的挥发性物质。结果表明:火锅底料炒制和熬煮过程中分别检测到53、50种挥发性物质,从实验的7个样本来看,其相对含量由高到低分别是醇类物质、烯类物质、醛类物质、酸及酯类物质和酮类物质等。火锅底料加工过程中,醇类物质相对含量随着炒制时间延长而增多,而熬煮过程受到汤底影响其相对含量下降后逐渐回升。未加工前烯类物质的相对含量最高,加工后含量下降。醛类物质的相对含量与熬煮时间呈正相关,可能与火锅底料的特征香气有关。加工时间越长,酸及酯类物质相对含量越低。研究还发现,随着加工时间延长,火锅底料中醚类、苯类等物质大量出现,可能会影响火锅底料食用的安全性,其机理有待进一步研究。
Abstract:
To study the changes of flavor during parching and boiling,and provide scientific basis for the development and utilization,control quality and safely use of hot pot seasoning,headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to investigate the volatile components in hot pot seasoning during parching and boiling. The result showed that 53 and 50 volatile components were detected during the parching and boiling of hot pot seasoning. 7 samples were experimented,and the relative content ranges from high to low,which were alcohols,alkenes,aldehydes,acids and lipids,and ketones. During the processing of hot pot seasoning,the relative content of alcohols increased with the prolonged parching time,while decreased then increased gradually in the boiling process after affected by the soup. The relative content of alkenes was highest before processing,and decreased after processing. The relative content of aldehydes was positively related to the cooking time,which may be related to the characteristic aroma of the hot pot seasoning. The longer the processing time,the lower the relative contents of acids and lipids would be. The study also found that with the prolonged processing,a large number of substances such as ethers and benzenes appeared in hot pot seasoning,which might affect the safely use,and the mechanism need further study.
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