前处理方式对鸽汤品质及风味的影响

为阐明不同前处理方式对鸽汤品质和风味特性的影响，测定鸽汤经微波、超声波、高压、胶体磨、高压+胶体磨处理后的蛋白质溶出率、游离氨基酸态氮、可溶性固形物和嘌呤含量，并采用气相色谱-质谱（GC-MS）和气相-离子迁移谱（GC-IMS）技术检测鸽汤的风味物质，根据风味指纹图谱并结合风味物质分析热图来探究不同鸽汤间的差异。结果表明:不同前处理组的蛋白质溶出率、游离氨基酸态氮、可溶性固形物均高于对照组；感官评价表明不同前处理组与对照组相比滋味、香气差异不大。鸽汤中共检测出 70种挥发性风味物质，对照组有30种，总含量为815.57 μg/L；微波处理组有22种，总含量为736.60 μg/L；超声波处理组有24种，总含量为803.34 μg/L；高压处理组有28种，总含量为394.96 μg/L；胶体磨处理组有31种，总含量为913.73 μg/L；高压+胶体磨复合处理组有29种，总含量为1171.14 μg/L，高压+胶体磨处理组的挥发性风味物质总含量最高。经过前处理鸽汤中醛类物质含量显著增加（P<0.05），高压+胶体磨组含量最高。经前处理后的鸽汤风味更佳，营养价值也有所提高。

Effects of Pre-treatment Methods on Quality Attributes and Flavor of Pigeon Soup

In order to clarify the effect of different pretreatment methods on the quality and flavor characteristics of pigeon soup, the protein dissolution rate, free amino acid nitrogen, soluble solids and purines of pigeon soup after microwave, ultrasonic, high pressure, colloidal milling, high pressure + colloidal milling treatments were measured. Gas chromatography-mass spectrometry (GC-MS) and gas phase-ion mobility spectroscopy (GC-IMS) techniques were used to detect the flavor substances of pigeon soup. According to the flavor fingerprint and combined with flavor substance analysis heat map, the difference between different pigeon soups difference was explored. The results showed that the protein dissolution rate, free amino acid nitrogen and soluble solid content of the pre-treatment groups were higher than the control group. Sensory evaluation showed that the taste and aroma of the different pretreatment groups and the control group were not significantly different. A total of 70 kinds of volatile flavor substances were detected in pigeon soup, 30 kinds in the control group, with a total content of 815.57 μg/L; 22 kinds in the microwave treatment group, with a total content of 736.60 μg/L; 24 kinds in the ultrasonic treatment group, with a total content of 803.34 μg/L; 28 kinds in the high-pressure treatment group, with a total content of 394.96 μg/L; 31 kinds in the colloid mill treatment group, with a total content of 913.73 μg/L; 29 kinds in the high-pressure + colloidal grinding compound treatment group, with a total content of 1171.14 μg/L, and the total content of volatile flavor substances in the high pressure + colloid mill treatment group was the highest. After pre-treatment, the content of aldehydes in pigeon soup increased significantly(P<0.05), and the high-pressure + colloidal mill group had the highest content. The pigeon soup after pretreatment had better flavor and nutritional value.