宫保鸡丁烹制过程中品质的变化

根据宫保鸡丁加工工艺，采用色差仪、质构仪和气相色谱-质谱研究宫保鸡丁在烹制加工过程中（炒制0、2、4、6和8 min）色泽、质构和挥发性风味物质的变化。结果表明:烹制会导致宫保鸡丁的L*值明显下降，a*值明显增加；b*值呈现波动性变化，并在烹制8 min时出现明显的增加。宫保鸡丁的硬度、内聚性和咀嚼性随着烹制时间的延长出现明显的增加；与对照组（0 min）相比，烹制加热会导致弹性下降。宫保鸡丁样品中共检测出142种挥发性风味物质，主要是醇类、酸类、酮类、醛类和烃类。与对照组相比，烹制加工会导致醇类、酮类物质相对含量的增加，说明烹饪加工可能会促进醇类和酮类物质的生成。与对照组相比，烹制加工会导致样品中酸类和醛类物质的减少。烃类物质的相对含量在烹制2 min的样品中达到最高，其余样品中其相对含量较为稳定。本研究可为宫保鸡丁等中国传统菜肴加工过程中品质控制提供一定的参考。

Quality Changes of Kung Pao Chicken during Cooking

According to the processing technology of Kung Pao Chicken, the changes of color, texture and volatile flavor compounds of Kung Pao Chicken during cooking (stir-frying 0, 2, 4, 6 and 8 min) were studied by colorimeter, texture analyzer and gas chromatography-mass spectrometry. The results showed that stir-frying would significantly reduce the L* value of samples, significantly increase the a* value. There was a fluctuating change of b* value and b* value increased significantly at 8 min. The hardness, cohesiveness and chewiness of samples increased significantly with the extension of cooking time. Compared with the control group (0 min), cooking would cause a decrease of springiness. 142 volatile flavor compounds were detected in samples, mainly included alcohols, acids, ketones, aldehydes and hydrocarbons. Compared with the control group, cooking processing would lead to an increase in the relative content of alcohols and ketones, indicating that cooking processing might promote the formation of alcohols and ketones. Compared with the control group, cooking processing would lead to the reduction of acids and aldehydes in samples. The relative content of hydrocarbons reached the highest in the samples which were cooked for 2 min, and were relatively stable in other samples. This study could provide some reference for the quality control of Kung Pao Chicken and other traditional Chinese dishes during processing.