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中国精品科技期刊2020
樊美琪,杨芳,贾洪锋,等. 基于GC-MS探究郫县豆瓣和豆豉对盐煎肉挥发性风味物质的影响[J]. 食品工业科技,2021,42(13):274−283. doi: 10.13386/j.issn1002-0306.2020070199.
引用本文: 樊美琪,杨芳,贾洪锋,等. 基于GC-MS探究郫县豆瓣和豆豉对盐煎肉挥发性风味物质的影响[J]. 食品工业科技,2021,42(13):274−283. doi: 10.13386/j.issn1002-0306.2020070199.
FAN Meiqi, YANG Fang, JIA Hongfeng, et al. Effects of Pixian Douban and Douchi on the Volatile Flavor Compounds of Fried Pork with Salted Pepper Based on GC-MS[J]. Science and Technology of Food Industry, 2021, 42(13): 274−283. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070199.
Citation: FAN Meiqi, YANG Fang, JIA Hongfeng, et al. Effects of Pixian Douban and Douchi on the Volatile Flavor Compounds of Fried Pork with Salted Pepper Based on GC-MS[J]. Science and Technology of Food Industry, 2021, 42(13): 274−283. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070199.

基于GC-MS探究郫县豆瓣和豆豉对盐煎肉挥发性风味物质的影响

Effects of Pixian Douban and Douchi on the Volatile Flavor Compounds of Fried Pork with Salted Pepper Based on GC-MS

  • 摘要: 利用顶空-固相微萃取-气质连用(HS-SPME-GC-MS),采用化学计量学方法探究郫县豆瓣和豆豉对经典川菜盐煎肉挥发性风味成分的影响,根据气味活度值(OAV值)确定盐煎肉的关键风味物质。结果表明:GC-MS共检测到137种挥发性风味物质,其中烃类21种,醇类12种,酚类6种,醚类8种,醛类22种,酮类6种,酸类6种,酯类12种,杂环类40种,其他4种。未添加郫县豆瓣和豆豉的样品为空白对照组,即样品1;豆瓣和豆豉单独添加时,m(豆瓣)=8 g为样品2;m(豆豉)=10 g为样品3;当豆瓣和豆豉混合添加总质量为18 g,通过不同混合比例设置样品4~样品7,具体为:豆瓣:豆豉=3:6为样品4;豆瓣:豆豉=4:5为样品5;豆瓣:豆豉=6:3为样品6;豆瓣:豆豉=7:2为样品7。样品1~样品7中含有的挥发性风味化合物种数及浓度依次为:60、64、63、72、57、66、69种,78.08、250.77、71.22、85.62、116.12、44.43、55.77 μg/kg。对OAV值的分析显示,7种样品共有的关键风味物质是:2-辛醇、桉叶油素、己酸、2, 5-二甲基吡嗪、2, 5-二甲基-3-乙基吡嗪。主成分分析(PCA)显示,样品5的PCA_1(99.18%)和PCA_2(0.19%)与其他实验样品存在明显差异,与感官轮廓相符,样品5接受度最高。因此,样品5中的郫县豆瓣和豆豉为最佳风味配比。

     

    Abstract: Head space solid phase microextraction coupled with GC-MS (HS-SPME-GC-MS) was used to study the effects of Pixian Douban and Douchi on the volatile flavor components of fried pork slices with salted pepper, one of the typical Sichuan flavour foods, by chemometrics method. The key flavor substances of fried pork slices with salted pepper were determined according to the odor activity value (OAV). The results showed that, 137 volatile flavor compounds were detected by GC-MS, including 21 hydrocarbons, 12 alcohols, 6 phenols, 8 ethers, 22 aldehydes, 6 ketones, 6 acids, 12 esters, 40 heterocycles and 4 other compounds. The sample without Pixian Douban and Douchi was the blank control, namely sample 1. When Douban and Douchi were added separately, m (Douban)=8 g in sample 2, m (Douchi)=10 g in sample 3. When Douban and Douchi were mixed with a total mass of 18 g, set sample 4~sample 7 through different mixing ratios, as Douban:Douchi=3:6 in sample 4, Douban:Douchi=4:5 in sample 5, Douban:Douchi=6:3 in sample 6, Douban:Douchi=7:2 in sample 7. The number of volatile flavor compounds contained in samples 1 to 7 were: 60, 64, 63, 72, 57, 66, 69. The concentrations of volatile flavor compounds contained in samples 1 to 7 were 78.08, 250.77, 71.22, 85.62, 116.12, 44.43, 55.77 μg/kg, respectively. The analysis of OAV showed that the key flavor substances in common among the seven samples were 2-octanol, cineole, caproic acid, 2-dimethylpyrazine and 2-dimethyl-3-ethyl pyrazine. Principal component analysis (PCA) showed that the PCA_1 (99.18%) and PCA_2 (0.19%) of sample 5 were significantly different from other samples, consistent with the sensory flavor profile, and sample 5 had the highest acceptance. Therefore, the mixture ratio of Pixian Douban and Douchi in sample 5 is the best.

     

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