| 猪脂控制氧化及其香气成分GC-MS分析 |
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| 引用本文： | 刘丽微,白卫东,赵文红,钱敏,刘朝霞.猪脂控制氧化及其香气成分GC-MS分析[J].食品与发酵工业,2011,37(8). |
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| 作者姓名： | 刘丽微 白卫东 赵文红 钱敏 刘朝霞 |
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| 作者单位： | 1. 仲恺农业工程学院轻工食品学院,广东广州,510225
2. 仲恺农业工程学院轻工食品学院,广东广州510225／华南农业大学食品学院,广东广州510642 |
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| 基金项目： | 广东省粤港关键领域重点突破项目(2009A020700005); 省部产学研结合项目(2009B090200020); 校创新基金项目(H1410003) |
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| 摘 要： | 文中以过氧化值(POV)、酸值(AV)、茴香胺值(P-AV)表征猪脂氧化状态,并确定生产优质猪肉味香精的脂肪控制氧化条件为:温度130℃,时间4h,此时油脂的过氧化值为341 meq/kg、酸值为1.4 mgKOH/g、茴香胺值为580。通过固相微萃取法(SPME)萃取油脂挥发性成分,气-质联用(GC-MS)分析猪脂控制氧化前后的产物,试验共检测出85种呈味物质,其中醛类物质20种,含量占香气成分总量的53.34%,(E,E)-2,4-癸二烯醛含量最高达到27.03%。此外还检测到酮类、醇类、烃类、呋喃、吡喃、吡啶类、δ-戊丁基内酯、γ-十二内酯等多种呈味物质。
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| 关 键 词： | 猪脂 控制氧化 香气成分 SPME GC-MS |
Oxidation Control and Odors Analysis of Lard by GC-MS |
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| Liu Li-wei,Bai Wei-dong,Zhao Wen-hong,Qian Min,Liu Zhao-xia.Oxidation Control and Odors Analysis of Lard by GC-MS[J].Food and Fermentation Industries,2011,37(8). |
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| Authors: | Liu Li-wei Bai Wei-dong Zhao Wen-hong Qian Min Liu Zhao-xia |
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| Affiliation: | Liu Li-wei1,Bai Wei-dong1,2,Zhao Wen-hong1,Qian Min1,Liu Zhao-xia11(College of Light Industry and Food,Zhongkai University of Agricultural and Engineering,Guangzhou 510225,China)2(College of Food Science,South China Agriculture University,Guangzhou,Guangdong 510642,China) |
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| Abstract: | Peroxide value(POV),acid value(AV) and p-anisidine value(P-AV)are the indexes of oxidation state of lard.The optimal conditions for controlling oxidation are oxidized at 130 ℃ for 4 h.The results shows that the peroxide value is 341 meq/kg,the acid value is 1.40 mgKOH/g and p-anisidine value is 580.The volatile compounds are extracted by solid-phase micro-extraction(SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS).Eighty five sapid compounds are detected,including 20 aldehydes which account for 53.34% of total aroma compounds.(E,E)-2,4-Decadienal was 27.03%,the highest content of the whole components.In addition,ketones,alcohols,olefin,furan,pyran,pyridine,δ-Nonalactone,γ-Dodecalactone,and other sapid substances are detected as well. |
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| Keywords: | lard controlled oxidation aroma compounds SPME GC-MS |
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