顶空固相微萃取-气相色谱-质谱法分析桂花板鸭加工过程中挥发性风味物质的变化

Analysis of volatile flavor compounds during processing of Guihua dry-cured duck based on headspace solid phase microextraction-gas chromatography-mass spectrometry

中文关键词:  桂花板鸭  加工过程  挥发性风味物质  气味活性值

英文关键词:Guihua dry-cured duck  processing  volatile flavor compounds  odor activity value

中文摘要:

      九江 332299):目的? 为探究桂花板鸭加工过程中挥发性风味成分的变化规律。方法? 采用顶空固相微萃取-气相色谱-质谱技术,分析原料肉、腌制1 d、腌制4 d,晾晒10 d、晾晒20 d、成品30 d 6个阶段中挥发性风味物质组分与含量,结合气味活性值、主成分分析和变量重要性投影,解析加工过程中关键挥发性风味物质。结果? 整个加工阶段共鉴定出117种挥发性风味物质,挥发性风味物质的总含量呈上升趋势。通过气味活性值分析法得到了34种主体挥发性风味物质,戊醛、(E,E)2,4-癸二烯醛、壬醛、(E)2-壬烯醛、2-辛烯-1-醇、3-甲基-1-丁醇、1-辛烯-3-醇、2-戊基呋喃为6个阶段中共有的主体挥发性风味物质,其中(E,E)2,4-癸二烯醛和1-辛烯-3-醇为整个加工过程中主要的关键挥发性风味物质。主成分分析表明,与原料肉和腌制期相比,桂花板鸭在晾晒和贮藏期内风味产生了显著的变化,且主体挥发性风味物质在贮藏期内大量积累。此外,通过变量重要性投影筛选出了13种挥发性风味物质标记物。结论? 本研究解析了桂花板鸭不同加工阶段挥发性风味成分差异,为桂花板鸭风味物质研究及其品质评价提供了理论参考。

英文摘要:

      Objective To explore the changes of volatile flavor compounds during Guihua dry-cured duck processing. Methods Headspace-solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was used to analyze the components and contents of volatile flavor compounds in raw meat, curing for 1 d, curing for 4 d, drying for 10 d, drying for 20 d and product for 30 d. Combining with odor activity value, principal component analysis and variable importance for the projection to analyze the the key volatile flavor compounds during processing. Results 117 volatile flavor compounds were identified during processing, and the total content of volatile flavor compounds showed an increasing trend. Meanwhile, 34 main volatile flavor substances were obtained by odor activity value analysis, pentanal, (E,E)2,4- decadienal, nonanal, (E)2-nonenal, 2-octene-1-ol, 3- methyl -1- butanol, 1-octene-3-ol and 2-pentylfuran were the main volatile flavor compounds in the six samples. Among them, (E,E)2,4- decadienal and 1-octene-3-ol were the key volatile flavor compounds in the whole process. The principal component analysis indicated that compared with raw meat and curing period, the flavor of Guihua dry-cured duck changed significantly during drying and storage period, and the main volatile flavor substances accumulated in large quantities during storage period. In addition, 13 volatile flavor substance markers were screened by variable importance projection. Conclusion This study analyzed the differences of volatile flavor components of Guihua dry-cured duck during processing, and provided theoretical reference for flavor and quality evaluation of Guihua dry-cured duck .