| 基于不同杀菌方式的红烧肉内脂质和挥发性成分的差异分析 |
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| 引用本文： | 陈君玉,孙渊,饶雷,赵靓,王永涛,李全宏,吴晓蒙,廖小军. 基于不同杀菌方式的红烧肉内脂质和挥发性成分的差异分析[J]. 食品工业科技, 2022, 43(14): 345-353. DOI: 10.13386/j.issn1002-0306.2021100300 |
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| 作者姓名： | 陈君玉 孙渊 饶雷 赵靓 王永涛 李全宏 吴晓蒙 廖小军 |
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| 作者单位： | 1.中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业农村部果蔬加工重点实验室，食品非热加工北京市重点实验室，北京 1000832.中国农业大学（兴化）健康食品产业研究院，江苏兴化 225700 |
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| 基金项目： | 国家重点研发计划项目（2018YFD0400500）；国家重点研发计划项目（2018YFD0400805）；中国农业大学2115人才工程资助。 |
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| 摘 要： | 为了研究红烧肉在不同杀菌过程中脂质和挥发性成分的变化，本文采用超高效液相色谱-四极杆-飞行时间质谱技术对未杀菌、巴氏杀菌和超高压杀菌处理的红烧肉的全脂质组分进行定量分析，共鉴定出251种脂质化合物。利用偏最小二乘判别分析和层次聚类分析模型可有效区分未杀菌、巴氏杀菌、超高压杀菌的红烧肉样品，其中24种脂质物质是将其有效区分的关键差异性化合物，包括15种甘油三酯，8种磷脂，1种N-酰基乙醇胺。根据脂质化合物的相对含量，超高压组的红烧肉比巴氏杀菌组更接近于对照组。采用固相微萃取-气相色谱-质谱联用技术比较了不同杀菌方式处理的红烧肉中主要挥发性物质的种类和含量差异。3种杀菌方式中共鉴定出31种挥发性风味成分，包括4种醇、4种酸、4种脂、7种烷烃、2种酮、9种醛和1种呋喃。综合分析，超高压杀菌较好地保持了红烧肉原有的风味和脂质成分，在肉制品以及中式菜肴的杀菌领域具有较好的应用前景。
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| 关 键 词： | 红烧肉 脂质成分 挥发性成分 杀菌方式 巴氏杀菌 超高压杀菌 |
| 收稿时间： | 2021-10-28 |
Comparision of Lipids and Volatile Flavor Components in Chinese Braised Pork in Brown Sauce with Different Sterilization Methods |
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| CHEN Junyu,SUN Yuan,RAO Lei,ZHAO Liang,WANG Yongtao,LI Quanhong,WU Xiaomeng,LIAO Xiaojun. Comparision of Lipids and Volatile Flavor Components in Chinese Braised Pork in Brown Sauce with Different Sterilization Methods[J]. Science and Technology of Food Industry, 2022, 43(14): 345-353. DOI: 10.13386/j.issn1002-0306.2021100300 |
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| Authors: | CHEN Junyu SUN Yuan RAO Lei ZHAO Liang WANG Yongtao LI Quanhong WU Xiaomeng LIAO Xiaojun |
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| Affiliation: | 1.College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key laboratory for Food Non-thermal Processing, Beijing 100083, China2.Xinghua Industrial Research Center for Food Science and Human Health, China Agricultural University, Xinghua 225700, China |
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| Abstract: | To investigate the changes of lipids and volatile flavor components of Chinese braised pork in brown sauce after sterilization processes, quantitative analysis of the whole lipid components of unpasteurized, pasteurized, and ultra-high pressure (UHP) braised pork in the brown sauce was conducted using ultra-performance liquid chromatography coupled with quadrupole-time of flight mass spectrometry. A total of 251 different lipids were identified. Partial least squares discriminant analysis and hierarchical clustering analysis were used to successfully distinguish the braised pork samples processed with different sterilization methods. Among them, 24 lipid substances were the key compounds to effectively distinguish the lipids, including 15 types of triglycerides (TG), 8 types of phospholipids, and N-acylethanolamine. According to the relative contents of lipid compounds, the braised meat after UHP sterilization was closer to the control group than the ones pasteurized. Using solid-phase micro-extraction coupled with gas chromatography-mass spectrometry, the types and contents of volatile components in braised pork under different sterilization methods were compared. A total of 31 volatile flavor components were identified, including 4 types of alcohols, 4 types of acids, 4 types of lipids, 7 types of alkanes, 2 types of ketones, and 9 types of aldehydes and furan. Based on these results, it was found that the UHP sterilization could maintain the original flavor and lipid composition of Chinese braised pork in brown sauce, which had great potential in meat processing and Chinese cuisine preparation. |
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