肉桂添加量对卤鸡腿肉挥发性风味成分的影响

比较不同肉桂添加量对卤鸡腿肉挥发性风味成分的影响。设置5个梯度的肉桂添加量(0%,0.05%,0.1%,0.2%,0.3%),采用电子鼻(EN)、顶空固相微萃取(HS-SPME)和气质联用(GC-MS)的方法对不同肉桂添加量的卤鸡肉样品进行检测分析。结果显示:不同肉桂添加量鸡肉样品的电子鼻信号表现出较强的聚类特性;按肉桂添加量由低到高的顺序经GC-MS依次检出54、60、63、65、80种挥发性风味物质;与空白组相比,添加肉桂的鸡肉样品中新增了肉桂醛、桉叶油醇、香叶基丙酮、香豆素、对异丙基甲苯、石竹烯等40种挥发性风味物质,以0.3%肉桂组增加的萜烯类物质最多。表明添加肉桂后鸡肉样品中新增的挥发性风味物质多属于肉桂添加的直接引入。肉桂添加浓度达到0.3%时,样品中萜烯类物质急剧增加,风味成分变化较大。     

基于电子鼻、HS-GC-IMS、HS-SPME-GC-MS技术联用分析不同发酵年份老香黄挥发性成分差异

基于电子鼻、顶空气相离子迁移谱（HS-GC-IMS）和顶空固相微萃取-气相色谱-质谱技术联用（HS-SPME-GC-MS）分析不同发酵年份老香黄挥发性成分变化,并结合正交偏最小二乘判别分析（OPLS-DA）法区分不同发酵年份老香黄。电子鼻主成分分析能明显区分发酵与未发酵的老香黄,两者风味差异较大,老香黄发酵3年和4年的风味成分最为相似,而其余发酵年份风味存在较大差异。HS-GC-IMS定性检测出39种挥发性成分,包括萜烯类、醇类、醛类、酯类、酮类、酚类、酸类、杂环化合物和其它共9类。HS-SPME-GC-MS则一共鉴别出50种挥发性成分,包括萜烯类、醇类、醛类、酚类、酯类、醚类、杂环化合物和其它共8类。α-蒎烯、β-蒎烯、月桂烯、萜品油烯、柠檬烯、异松油烯、1-石竹烯、巴伦西亚橘烯、芳樟醇、α-松油醇、糠醛、麦芽酚、茴香脑、2,4-二甲基苯乙烯为14种共有挥发性成分,经OPLS-DA模型筛选出8种标志性挥发性化合物（VIP>1)。综上,未发酵和发酵1~5年的老香黄风味存在较大差异,筛选出的8种挥发性成分为区别不同年份老香黄提供一定依据。     

海水暂养过程中缢蛏挥发性成分变化

通过顶空固相微萃取-气相色谱-质谱联用技术分析在海水中暂养0、8、24 h后的缢蛏风味物质随暂养时间的变化情况。从缢蛏肌肉、消化腺、整体不同部分共检测到风味物质128 种,包括醛类（33 种）、酮类（12 种）、醇类（10 种）、芳香类（17 种）、烃类（16 种）、酯类（22 种）、呋喃类（5 种）以及其他化合物（13 种）。主成分分析结果表明,暂养净化对缢蛏肌肉的风味改变不大,缢蛏整体的风味变化主要是由消化腺中挥发性成分的变化引起。偏最小二乘法判别分析结果说明暂养8 h的缢蛏整体在保留原有独特风味的同时,由于不良气味强度下降使得缢蛏更加适口;通过短时间暂养缢蛏消化腺中的挥发性组分含量下降明显,但暂养时间过长时,许多成分的含量又呈现回升趋势。因此暂养的最佳时间为8 h,可使缢蛏在保留其特有风味的同时尽可能降低腥味、泥土味等不良气味,使感官品质得到提升。     

Ultrasonic-assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality

The effects of ultrasound-assisted phosphate curing (UPC), phosphate curing (PC), and deionised water curing (DC) on the quality of chicken breast meat were investigated. The analysis of tissue sections, low-field nuclear magnetic resonance (LF-NMR), and headspace solid-phase microextraction gas-phase mass spectrometry (HS-SPME-GC-MS) of water distribution, myofibrillary structure, and volatile components of the meat samples were performed to reveal the mechanism. Also, the curing rate, water holding capacity (WHC), and shear force of meat were assessed. The results revealed that ultrasonic-assisted salting improved the meat salting rate, WHC, and tenderness by mechanically destroying the muscle fibre structure, increasing the space between the muscle fibre bundles, promoting water migration and uniform distribution, and reducing water freedom in the treated samples. In addition, HS-SPME-GC-MS analysis revealed that PC significantly reduced the content of volatile flavour components in the chicken breast meat compared with DC (P < 0.05); however, the combination treatment with PC and ultrasonic curing could reconstruct the flavour loss caused by phosphate. Thus, our cumulative results suggest that the ultrasonic technology may effectively assist the processing technology in improving the quality of meat and reconstructing the flavour loss in meat products.     

Shape control and stability of multicore millimetre-sized capsules using a combined monoaxial dispersion electrospraying–ionotropic gelation technique

Multicore millimetre-sized fish oil-loaded alginate capsules were developed using a combined monoaxial dispersion electrospraying–ionotropic gelation technique and their stability was explored. By adjusting the preparation parameters, the capsule shapes could be irregular, spherical with a short-tail, spherical, fusiform, and fusiform with a long-tail. The continuous phase of the millimetre-sized capsules consisted of hydrophilic alginate calcium and water. Moreover, the water content increased from 17% to 69% with increased alginate concentration (2.5–30 mg mL⁻¹). The capsules prepared with alginate concentration of 10 mg mL⁻¹ or 20 mg mL⁻¹ show a similar loading ratio (about 5–8%) of fish oil during storage. Headspace solid-phase microextraction–gas chromatography mass spectroscopy (HS-SPME-GC-MS) results confirmed the capsules masked the fishy odour of fish oil. Moreover, fish oil slowly migrated from the inside to the outside of the capsules. This work presented a simple method to prepare multicore millimetre-sized capsules with controlled shapes and a basic understanding of the effect of encapsulation using alginate to mask the fish oil odour.     

不同方法提取香菇中挥发性成分的测定

以香菇为研究对象,采用煎煮法、水蒸气蒸馏法提取样品,顶空固相微萃取（HS-SPME）结合气质联用（GC-MS）检测游离态、键合态挥发性成分,根据谱图库的匹配度来定性,内标法进行定量。结果表明,利用煎煮法得到的香菇提取液中游离态挥发物41种,键合态挥发物19种;利用水蒸气蒸馏法得到的香菇提取液的游离态挥发物42种,键合态挥发物19种。含硫化合物是影响干香菇风味的主要物质,煎煮法、水蒸气蒸馏法得到的香菇提取液含硫化合物的相对含量分别为40.3%、39.5%。     

HS-SPME-GC-MS分析不同腌制方式处理的伊拉兔肉中挥发性风味物质

以伊拉兔为研究对象,采用顶空固相微萃取法分别对超声腌制、滚揉腌制、静置腌制后的兔肉和鲜兔后腿肉的挥发性成分进行提取,并用气相色谱-质谱联用仪对提取出来的物质进行定性和相对含量分析。结果表明：总共测得挥发性成分67 种,4 种处理方式后的样品挥发性成分的种类分别为 44、32、42 种和43 种。4 种处理后的主要成分风味物质都以醛类、烃类、酯类、酮类和醇类为主,醛类为最多。超声腌制和滚揉腌制兔肉风味成分的总峰面积要显著低于鲜兔肉,有助于兔肉的脱腥进而改善兔肉的风味。     

利用柿子皮混菌发酵制备果醋及品质分析

以柿子加工副产物柿子皮为主要原料,采用氧化葡萄糖酸杆菌、植物乳杆菌、明串珠菌发酵酿造果醋。通过单一菌种、多菌组合的发酵实验,以发酵时间和产品质量为指标,确定混合菌种发酵的最佳组合。采用顶空固相微萃取结合气相色谱-质谱联用技术鉴定了最佳醋品的挥发性香气成分,采用反相高效液相色谱法测定了主要有机酸含量。结果表明：当V（氧化葡萄糖酸杆菌）∶V（植物乳杆菌）＝1∶1时,醋品品质最佳,发酵时间6 d,感官品评94.90 分,共鉴定出51 种挥发性香气成分,主要为醇类和酯类,有机酸中乳酸和乙酸为主要有机酸,柿香味和醋香浓郁、协调,口感佳,品质优。     

HS-SPME-GC-MS技术分析香草兰果皮的挥发性成分

香草兰属兰科多年生攀缘藤本植物,为典型的热带经济作物,因其独特的香气成分而被广泛应用于多个领域。采用顶空固相微萃取-气相色谱-质谱联用技术分析香草兰果皮中挥发性成分。以萃取种类数多少及衡量萃取效果的萃取量Y值大小为指标,优化顶空固相微萃取进样条件,得出最佳萃取条件为：2 g香草兰果皮粉末,75 μm碳分子筛/聚二甲基硅氧烷萃取头、萃取温度80 ℃以及萃取时间20 min。在最佳萃取条件下萃取香草兰果皮中的挥发性成分,结果表明：从香草兰果皮中共检测出72 种化合物,其主要挥发性成分为芳香族33 种,相对含量最高占96.34%;其次为烷烃类12 种（0.66%）、酯类8 种（0.27%）、酸类7 种（0.79%）、醇类5 种（0.50%）、杂环类3 种（0.09%）、酮类2 种（0.37%）和醛类2 种（0.09%）。