猪肉贮藏过程中挥发性成分的研究

采用气质联用（GC-MS）技术跟踪考察了不同贮藏温度（25、4、-16℃）下猪肉中挥发性成分变化情况。结果显示:25℃条件下,贮藏0、8、16、24h后主要挥发成分为22、25、21、38种,其中0h主要为己醛,占总含量的45%以上,8、16h后主要为3-羟基-2-丁酮,均为总含量的50%以上,而24h后主要为烷烃类,且出现含硫、氮等成分。4℃条件下,贮藏2、4、6d后主要挥发成分为23、31、33种,2、4d后主要为乙醇,而6d后主要为3-羟基丁醇,均占总含量的40%以上。-16℃条件下,贮藏3、6、9d后主要挥发性成分为26、33、34种,其中3d后主要为乙醇;6d后主要为乙醇和己醛,均占总含量的30%以上;9d后乙醇达总含量的60%以上,且出现含硫、氮成分。根据检测结果分析,正常猪肉的主要挥发性成分有壬醛、3-羟基-2-丁酮、乙醇等成分,腐败时的特异性挥发性成分为甲硫醇、苯酚、二甲基硫等成分,研究结果可为猪肉新鲜度的检测提供理论依据。 

Volatile components of variation in pork storage process

Gas chromatography-mass spectrometry (GS-MS) technology was used to track the effects of different storage temperature (25, 4, -16℃ ) on volatiles in pork. The main research achievements were as follows:at 25℃ for different storage time (0, 8, 16, 24h) , the number of the main volatile components were 22, 25, 21 and 38, respectively. After its storage for 0h there was mainly hexanal, nearly 45% of the total content, for 8d and 16h (there was mainly 3-hydroxy-2-butanone, more than 50% ) and 24h (alkanes and sulfur, nitrogen and other ingredients) . At 4℃, there were 23, 31 and 33 kinds of gas respectively after 2d and 4d. The content of ethanol was 40%, and 6d the content of 3-hydroxy-butanol was 40%. At -16℃ , 26, 33 and 34 kinds of gas occured after 3d with 30% of ethanol, 6d with both more than 30% of ethanol and hexanal, and 9d with 60% of ethanol and sulfur, nitrogen and other ingredients. Therefore, the normal volatiles in pork were aldehyde, 3-hydroxy-2-butanone and ethanol, the special gas of corruption pork were methyl mercaptan, phenol, dimethyl sulfide and other ingredients, which provided a theoretical basis for the detection of pork freshness.