基于SPME-GC-O-MS的清真酱牛肉加工过程中挥发性风味成分变化分析

以清真酱牛肉为研究对象，分析加工过程中挥发性风味物质的变化规律。利用固相微萃取-气相色谱-质谱联用结合嗅闻技术，分别对预煮、煮制1 h、煮制完成和浸泡冷却后的酱牛肉样品4 个阶段的挥发性风味物质进行定性定量分析。结果表明，清真酱牛肉加工过程中共鉴定出103 种挥发性风味物质，4 个阶段样品的挥发性风味物质种类数量分别为46、51、58 种和54 种，4 个阶段共有的风味化合物为18 种；加工过程中醛类、醚类、含氮含硫及杂环化合物相对含量呈增加趋势，酯类物质相对含量随加热逐渐下降，醇类、酮类和酸类物质相对含量无明显变化。

Changes in Volatile Flavor Components during the Processing of Islamic Spiced Beef Analyzed by Solid Phase Micro-Extraction Coupled with Gas Chromatography-Olfactometry-Mass Spectrometry (SPME-GC-O-MS)

In this study, the changes in volatile flavor components in islamic spiced beef at different processing steps were analyzed. The volatile flavor components in samples from pre-cooking, cooking for 1 h, complete cooking, and cooling were extracted and identified by solid phase micro-extraction coupled with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS). The results showed that a total of 103 volatile compounds were identified in islamic spiced beef during processing, 18 of which were detected in all 4 processing steps. The numbers of volatile compounds in the 4 processing steps were 46, 51, 58 and 54, respectively. The relative contents of aldehydes, ethers, nitrogen- and sulfur-containing and heterocyclic compounds significantly increased, while esters gradually declined. However, the contents of alcohols, ketones and acids did not change obviously during processing.