| 潮汕牛肉丸煮制前后关键性香气成分对比分析 |
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| 引用本文： | 石华治,王娟,刘玉平,彭秋菊,黄明泉,刘英俏,黄佳,张倩.潮汕牛肉丸煮制前后关键性香气成分对比分析[J].北京工商大学学报(自然科学版),2018,36(5):44-50. |
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| 作者姓名： | 石华治 王娟 刘玉平 彭秋菊 黄明泉 刘英俏 黄佳 张倩 |
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| 作者单位： | 北京天利海香精香料有限公司, 北京 101200,北京工商大学 北京市食品风味化学重点实验室, 北京 100048,北京工商大学 北京市食品风味化学重点实验室, 北京 100048,北京味食源食品科技有限公司, 北京 101200,北京工商大学 北京市食品风味化学重点实验室, 北京 100048,北京工商大学 北京市食品风味化学重点实验室, 北京 100048,北京工商大学 北京市食品风味化学重点实验室, 北京 100048,北京工商大学 北京市食品风味化学重点实验室, 北京 100048 |
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| 基金项目： | 国家自然科学基金面上项目(31471665)；北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD 201404034)。 |
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| 摘 要： | 采用固相微萃取(solid-phase microextraction, SPME)结合气相色谱-嗅闻-质谱联用技术(gas chromatography-olfactometry-mass spectrometry, GC-O-MS)分析潮汕牛肉丸煮制前后挥发性香气活性物质,同时结合香气活性值(odor activity value, OAV)确定关键性香气活性成分。结果表明,在煮制前后牛肉丸中共鉴定出42种挥发性成分,包括含硫化合物11种,醛类7种,杂环化类4种,醇类4种,烃类10种,酯类2种,酮类1种,酚类2种,酸类1种；嗅闻鉴定出12种香气活性物质,经OAV分析确认生牛肉丸中的关键性香气成分是二烯丙基硫醚、二烯丙基二硫醚、甲基烯丙基硫醚、反式-2-辛烯醛、己醛、壬醛；熟牛肉丸的关键性香气成分是二烯丙基硫醚、己醛、壬醛、二烯丙基二硫醚。比较关键性香气物质OAV的前后变化,发现二烯丙基硫醚、甲基烯丙基硫醚、二烯丙基二硫醚、甲基烯丙基二硫醚、反式-2-辛烯醛、己醛是导致潮汕牛肉丸煮制风味变化的关键性香气成分。
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| 关 键 词： | 潮汕牛肉丸 固相微萃取 气相色谱-嗅闻-质谱联用仪 香气活性值 关键性香气成分 |
| 收稿时间： | 2018/4/25 0:00:00 |
Comparative Analysis of Key Odorants in Chaoshan Beef Balls Before and After Boiling |
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| SHI Huazhi,WANG Juan,LIU Yuping,PENG Qiuju,HUANG Mingquan,LIU Yingqiao,HUANG Jia and ZHANG Qian.Comparative Analysis of Key Odorants in Chaoshan Beef Balls Before and After Boiling[J].Journal of Beijing Technology and Business University:Natural Science Edition,2018,36(5):44-50. |
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| Authors: | SHI Huazhi WANG Juan LIU Yuping PENG Qiuju HUANG Mingquan LIU Yingqiao HUANG Jia and ZHANG Qian |
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| Institution: | Beijing Tianlihai Flavor & Fragrance Co Ltd, Beijing 101200, China,Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,Beijing Weishiyuan Food technology Co Ltd, Beijing 101200, China,Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China and Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China |
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| Abstract: | The volatile aroma-active compounds of raw and boiled Chaoshan beef balls were extracted by SPME, and then analyzed by GC-O-MS. The key odorants in raw and cooked beef balls were confirmed by their OAVs. Results showed that a total of 42 volatile compounds including 11 sulfur compounds, 7 aldehydes, 4 heterocyclic compounds, 4 alcohols, 10 hydrocarbons, 2 esters, 1 ketone, 2 phenol, and 1 acid were identified. Twelve aroma-active compounds were detected by GC-O. Diallyl sulfide, diallyl disulfide, allyl methyl sulfide, trans-2-octenal, hexanal, and nonanal were confirmed as the key odorants in raw beef balls for their high OAVs. Diallyl sulfide, hexanal, nonanal and diallyl disulfide were confirmed as the key odorants of boiled beef balls for their high OAVs. According to the changes of OAVs, sulfide, allyl methyl sulfide, diallyl disulfide, allyl methyl disulfide, trans-2-octenal, and hexanal were confirmed as the key odorants contributing to the aroma profile changes of Chaoshan beef balls after being boiled. |
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| Keywords: | Chaoshan beef balls SPME GC-O-MS OAV key odorant |
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