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| 红泥烤鸡蛋工艺优化及其挥发性风味物质分析 |
| Optimization of processing technology and analysis of volatile flavor compounds in baked red-mud eggs |
| 投稿时间：2026-05-21 修订日期：2026-08-03 |
| DOI： |
| 中文关键词: 红泥烤鸡蛋 低钠 工艺优化 气相色谱-质谱联用法 气相色谱-离子迁移谱法 |
| 英文关键词:baked eggs with red mud low sodium process optimization gas chromatography-mass spectrometry gas chromatography-ion mobility spectrometry |
| 基金项目:河北省现代农业产业技术体系建设专项资金项目(HBCT2024260208)；中央引导地方科技发展资金项目(246Z7103G) |
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| 中文摘要: |
| 目的 对红泥烤鸡蛋进行工艺优化并分析其挥发性风味物质。方法 本研究采用泥浸法, 以氯化钾(KCl)替代部分氯化钠(NaCl)、选用红泥为辅料, 控制盐泥浓度, 并通过正交试验优化腌制工艺, 开发新型红泥烤鸡蛋。利用气相色谱-质谱联用技术(gas chromatography-mass spectrometry, GC-MS)和气相色谱-离子迁移谱技术(gas chromatography-ion mobility spectrometry, GC-IMS)对产品挥发性风味物质进行测定。结果 结果表明酒添加量0.6%、KCl替代量7%、盐泥浓度51%时, 所得产品咸度适中、出油率高、感官品质最佳。GC-MS检测显示, 腌制后酯类、醇类及酮类物质相对含量升高, 醛类组分发生变化, 其中正己醛、1-辛烯-3-醇及呋喃类为主要风味贡献物。GC-IMS结果显示, 腌制前以醇类和直链醛为主, 呈果香清香; 腌制后酯类和支链醛增多, 酯香、焦香增强, 风味更浓郁。结论 红泥腌制烘烤工艺, 有效促进了蛋品内部的脂肪氧化与美拉德反应, 使风味由清香型向复合型转变, 本研究不仅改善了传统咸蛋高盐、品质不稳定等缺陷, 也为低钠化、特色风味蛋制品的开发与推广提供了有价值的理论参考。 |
| 英文摘要: |
| Objective To optimize the processing technology of red mud roasted eggs and analyze their volatile flavor compounds. Methods This study adopted the mud-immersion method, used potassium chloride (KCl) to partially replace sodium chloride (NaCl) and red mud as an auxiliary material. The salt-mud concentration was controlled, and the pickling process was optimized through an orthogonal experiment to develop novel red mud roasted eggs. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were utilized to determine the volatile flavor compounds of the products. Results The results showed that when the liquor addition was 0.6%, the KCl replacement was 7%, and the salt-mud concentration was 51%, the obtained products exhibited moderate saltiness, a high oil exudation rate, and the best sensory quality. GC-MS detection revealed that the relative contents of esters, alcohols, and ketones increased after pickling, while the aldehyde components changed. Among them, hexanal, 1-octen-3-ol, and furans were the primary flavor contributors. Furthermore, GC-IMS results demonstrated that before pickling, alcohols and straight-chain aldehydes were dominant, presenting a fresh and fruity fragrance; after pickling, esters and branched-chain aldehydes increased, which enhanced the ester and roasted aromas, resulting in a richer flavor profile. Conclusion The red mud pickling and roasting process effectively promotes lipid oxidation and the Maillard reaction within the eggs, which transforms the flavor from a light fragrance to a complex flavor. This study not only improves the defects of traditional salted eggs, such as high salt content and unstable quality, but also provides a valuable theoretical reference for the development and promotion of low-sodium and characteristic flavor egg products. |
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