基于气相色谱-离子迁移谱分析镇巴腊肉贮藏过程中挥发性风味成分变化

Analysis of the volatile flavor compound changes of Zhenba bacon during storage based on gas chromatography-ion mobility spectrometry

中文关键词:  气相色谱-离子迁移谱  腊肉  挥发性风味  贮藏  指纹图谱

英文关键词:gas chromatography-ion mobility spectrometry  bacon  volatile flavor  storage  fingerprint spectra

中文摘要:

      目的 基于气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)分析镇巴腊肉贮藏过程中挥发性风味成分的变化。方法 分别取贮藏1、6、12、24个月的现代工艺生产腊肉样品及贮藏6、12、24个月的传统工艺生产腊肉样品, 采用GC-IMS对腊肉样品在贮藏过程中挥发性风味物质的变化进行分析, 通过直观可视的三维图、二维图谱、指纹图谱及主成分分析(principal component analysis, PCA)法分析腊肉贮藏过程中挥发性风味物质种类及变化规律。结果 现代工艺和传统工艺腊肉样品含有43种共有挥发性物质, 主要为酯类、酮类、醛类化合物, 且每个贮藏阶段都有特征标记物产生; 指纹图谱及PCA分析均看出现代工艺加工的样品中的挥发性风味成分从贮藏12个月到24个月期间种类一致, 含量没有明显变化, 表明腊肉品质在该过程逐渐趋于稳定, 而传统工艺腊肉贮藏过程挥发性风味物质含量变化显著, 腊肉品质不稳定。结论 本研究建立了镇巴腊肉贮藏过程中挥发性风味成分变化的指纹图谱, 可视化呈现了不同贮藏阶段挥发性风味成分差异, 为镇巴腊肉贮藏过程中挥发性风味的变化研究提供参考。

英文摘要:

      Objective To analyze the changes of volatile flavor component in Zhenba bacon during storage based on gas chromatography-ion mobility spectrometry (GC-IMS). Methods Zhenba bacon samples produced by modern technology under different storage time (1, 6, 12, 24 months) and traditional technology under different storage time (6, 12, 24 months) were selected for experiment, GC-IMS was used to analyze the volatile flavor compound changes in Zhenba bacon samples during storage, the types and variation law of volatile flavor compounds of Zhenba bacon during storage were analyzed by three dimensional spectra, two dimensional spectra, fingerprint spectra and principal component analysis (PCA). Results Both samples produced by modern and traditional technology contained 43 kinds of common volatile substances, mainly esters, ketones and aldehydes, and characteristic markers were produced at each storage stage; both of fingerprint spectra and PCA showed the categories of volatile flavor compounds were similar in Zhenba bacon produced by modern technology from 12 months to 24 months of storage, and the content did not change significantly, indicating the quality of bacon gradually became stable. However, the content volatile flavor compounds of bacon produced by traditional technology changed significant during storage, and the quality of Zhenba bacon was unstable during storge. Conclusion This study has established the fingerprint of volatile flavor compound changes for Zhenba bacon during storage, and has visualized the volatile flavor component differences of Zhenba bacon during storage, which provides a reference for the study of volatile flavor compound changes during the storage of Zhenba bacon.