香辛料对酱卤牛肉的赋味效应解析

为鉴定酱卤肉制品生产中常用的13种香辛料赋予酱卤牛肉的滋味物质种类，揭示香辛料对酱卤牛肉的赋味效应，为香辛料科学复配及酱卤牛肉滋味保持与调控等提供技术支持。以花椒、丁香、甘草等13种香辛料及牛后腱为试验材料，通过电子舌（Electronic Tongue，E-tongue）对比单一香辛料与牛后腱肉煮制条件下肉样的滋味变化；利用超高效液相色谱-质谱联用技术（Ultra-high Performance Liquid Chromatography-mass Spectrometry，UPLC-MS/MS）鉴定复合香辛料提取液、复合香辛料-牛后腱肉煮制提取液、盐水-牛后腱肉煮制提取液中的呈味物质，明确香辛料赋予酱卤牛肉的滋味物质种类及含量。E-tongue结果表明：甘草、桂皮、八角、辣椒、丁香对甜味的贡献较为突出；小茴香对鲜味具有一定的增益作用；白芷、草果、香叶对苦味的作用效果较为明显；UPLC-MS/MS结果表明：香辛料赋予酱卤牛肉的非挥发性化合物共22种，其中有8种非挥发性化合物具有不同的滋味，新橙皮苷、甘草苷、乙酰苯具有甜味；柚皮苷、异槲皮苷、桔皮素、川陈皮素、紫云英苷具有苦味。该研究表明，香辛料能赋予酱卤牛肉不同的滋味，主要包括甜味，鲜味和苦味，不同香辛料对酱卤牛肉滋味的作用效果不同；复合香辛料赋予酱卤牛肉的滋味物质主要为黄酮类化合物，如新橙皮苷、甘草苷、异槲皮苷等。

Profile Analysis of Tastant Compounds Contributed by Spices to Stewed Beef

To identify the tastant compounds contributed by 13 commonly used spices to stewed beef products, reveal the effects of these spices on the taste of stewed beef, and provide technical data supporting the scientific formulation of spices to best preserve stewed beef and optimize its taste, this research analyzed 13 spices, including Chinese pepper, clove, and licorice using beef shanks. An electronic tongue (E-tongue) was applied to record the impacts on taste of cooking stewed beef with each spice. High-efficiency liquid ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS/MS) was conducted to identify taste compounds in spice mixture extracts and cooking sauce extracts when stewed beef is cooked with spice mixtures and brine. The taste compounds that each spice contributes to stewed beef have been identified and quantitated. The E-tongue results reveal that licorice, cinnamon, star anise, chili pepper, and cloves contribute most prominently to sweetness; cumin can, to some degree, enhance savoriness; angelica dahurica, grass fruit, and bay leaf exert obvious effects on bitterness. The UPLC-MS/MS results suggest that the spices impart 22 classes of non-volatile compound to stewed beef, among which 8 compounds are associated with distinct tastes. Neohesperidin, glycyrrhizin, and acetophenone impart a sweet taste; naringin, isoquercitrin, hesperetin, chuantong, and astragalin impart a bitter taste. In short, spices can impart different tastes to stewed beef, including sweetness, savoriness, and bitterness. The effects of different spices on the taste of stewed beef vary. The taste compounds that spice mixtures impart to stewed beef are mainly flavonoids, including neohesperidin, glycyrrhizin and isoquercitrin.