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安福火腿游离脂肪酸、风味物质及氨基酸分析
引用本文:王丽,刘光宪,张德权,李雪,程文龙,袁林峰.安福火腿游离脂肪酸、风味物质及氨基酸分析[J].食品工业科技,2021,42(16):236-242.
作者姓名:王丽  刘光宪  张德权  李雪  程文龙  袁林峰
作者单位:1.江西省农业科学院农产品加工研究所,江西南昌 3302002.中国农业科学院农产品加工研究所,北京 100081
基金项目:江西省重点研发计划项目(20202BBFL63038);江西省重点研发计划项目(20202BBFL63037);江西现代农业科研协同创新专项项目(JXXTCXQN201905);江西省杰出青年人才资助计划(20192BCBL23026);江西现代农业科研协同创新专项(JXXTCX202003)
摘    要:为揭示安福火腿的品质特性及其主体挥发性风味物质成分,采用气相色谱-质谱联用、固相微萃取-气相色谱-质谱联用等对其肌内脂肪和皮下脂肪中游离脂肪酸、挥发性风味物质进行对比分析及肌肉中氨基酸的组分含量进行定量检测。结果表明,从肌内脂肪和皮下脂肪中分别检测出19、29种游离脂肪酸(皮下脂肪的总游离脂肪酸含量是肌内脂肪的7.992倍),29、31种挥发性风味物质。采用气味活性值分析法分别得到7、14种主体挥发性风味物质,其中己醛、辛醛、壬醛、(E, E)-2, 4-癸二烯醛和双戊烯是肌内脂肪和皮下脂肪中共同呈现的关键挥发性风味物质,3-甲硫基丙醛和癸醛仅存在于肌内脂肪中。肌肉中检测出17种氨基酸,且必需氨基酸的含量丰富,占氨基酸总量的41.98%,天冬氨酸和谷氨酸两种鲜味氨基酸的含量最高,它们对安福火腿的鲜美度有着重要的贡献。此研究可为后期分析加工工艺对安福火腿品质的影响提供借鉴。

关 键 词:安福火腿    肌内脂肪    皮下脂肪    脂肪酸    风味物质    氨基酸
收稿时间:2020-09-14

Analysis of Free Fatty Acids,Flavor Substances and Amino Acids in Anfu Ham
WANG Li,LIU Guangxian,ZHANG Dequan,LI Xue,CHENG Wenlong,YUAN Linfeng.Analysis of Free Fatty Acids,Flavor Substances and Amino Acids in Anfu Ham[J].Science and Technology of Food Industry,2021,42(16):236-242.
Authors:WANG Li  LIU Guangxian  ZHANG Dequan  LI Xue  CHENG Wenlong  YUAN Linfeng
Affiliation:1.Institute of Agricultural Processing, Jiangxi Academy of Agricultural Science, Nanchang 330200, China2.Institute of Agricultural Processing, Chinese Academy of Agricultural Science, Beijing 100081, China
Abstract:To reveal the quality characteristics and main volatile flavor components of Anfu ham, free fatty acids and volatile flavor components in intramuscular fat and subcutaneous fat of it were analyzed by gas chromatography-mass spectrometry (GC-MS) and solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS), and the content of amino acids in muscles was determined quantitatively. The results showed that 19 and 29 kinds of free fatty acids were detected in intramuscular fat and subcutaneous fat, respectively (the total free fatty acid content of subcutaneous fat was 7.992 times that of intramuscular fat). 29 and 31 volatile flavor compounds were detected in intramuscular fat and subcutaneous fat, respectively. 7 and 14 main volatile flavor compounds were obtained from intramuscular fat and subcutaneous fat by the method of odor activity value (OAV). The hexanal, octanal, nonanal, (E,E)-2,4-decadienal and dipentene were the key volatile flavor compounds in intramuscular fat and subcutaneous fat among them. Moreover, 3-methylthiopropionaldehyde and decanal were only found in intramuscular fat. 17 kinds of amino acids were detected in muscles, and the content of essential amino acids accounted for 41.98% of the total amino acids. Aspartic acid and glutamic acid had the highest content of delicious amino acids, which had an important contribution to the freshness of Anfu ham. This study could provide reference for analyzing the influence of processing technology on the quality of Anfu ham.
Keywords:
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