扒鸡加工过程中挥发性风味物质的变化规律
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摘要
为探究扒鸡加工过程中风味物质的变化规律,以德州扒鸡为研究对象,采用固相微萃取结合气相色谱-质谱联用(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)技术测定其加工过程中的风味物质,并通过气味活度值(odor activity value,OAV)分析它们的贡献。结果表明:从扒鸡加工过程的7个采样点共检测到56种风味物质,其中醛类7种、醇类11种、烃类27种、酮类4种、杂环化合物2种、醚类2种、酚类1种、酯类1种、含硫化合物1种;扒鸡的主要挥发性风味物质为醛类、醇类、烃类和酮类;加工过程中,各类风味物质含量总体上呈先增加后降低的趋势,卤制阶段挥发性风味物质的数量和含量显著增加(P<0.05),恒温卤煮后风味物质含量达到最大;二甲基二硫、己醛、壬醛、庚醛、1-辛烯-3-醇、2-戊基呋喃、D-柠檬烯、桉叶油醇和丁香酚的OAV>10,表明这些物质对扒鸡整体风味贡献较大,其主要来源于加工过程中不饱和脂肪酸的氧化及卤制时添加的香辛料。综上,卤制是扒鸡风味物质形成的关键加工阶段。
The changes of volatile flavor compounds during the processing of Dezhou braised chicken were determined by solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS) and based on the odor activity value(OAV), the flavor contribution of each was evaluated. The results showed that a total of 56 flavor compounds were detected at 7 stages of processing, including 7 aldehydes, 11 alcohols, 27 hydrocarbons, 4 ketones, 2 heterocyclic compounds,2 ethers, 1 phenol, 1 ester, and 1 sulfur-containing compound. The main volatile flavor compounds were aldehydes, alcohols,hydrocarbons, and ketones. The content of each class of flavor compounds increased at first and then decreased during processing. The number and amount of volatile flavor compounds in the stewing stage increased significantly(P < 0.05). The maximum amount of volatile flavor compounds was attained after the temperature remained constant. The OAVs of dimethyl disulfide, hexanal, nonanal, heptanal, 1-octene-3-ol, 2-pentylfuran, D-limonene, eucalyptol and eugenol were all greater than 10. These compounds contributed significantly to the flavor of braised chicken, mainly coming from the oxidation of unsaturated fatty acids and the spices used during processing. In summary, stewing was critical for the formation of flavor compounds of braised chicken.
The changes of volatile flavor compounds during the processing of Dezhou braised chicken were determined by solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS) and based on the odor activity value(OAV), the flavor contribution of each was evaluated. The results showed that a total of 56 flavor compounds were detected at 7 stages of processing, including 7 aldehydes, 11 alcohols, 27 hydrocarbons, 4 ketones, 2 heterocyclic compounds,2 ethers, 1 phenol, 1 ester, and 1 sulfur-containing compound. The main volatile flavor compounds were aldehydes, alcohols,hydrocarbons, and ketones. The content of each class of flavor compounds increased at first and then decreased during processing. The number and amount of volatile flavor compounds in the stewing stage increased significantly(P < 0.05). The maximum amount of volatile flavor compounds was attained after the temperature remained constant. The OAVs of dimethyl disulfide, hexanal, nonanal, heptanal, 1-octene-3-ol, 2-pentylfuran, D-limonene, eucalyptol and eugenol were all greater than 10. These compounds contributed significantly to the flavor of braised chicken, mainly coming from the oxidation of unsaturated fatty acids and the spices used during processing. In summary, stewing was critical for the formation of flavor compounds of braised chicken.
引文
[1]赵改名.酱卤肉制品加工技术[M].北京:中国农业出版社,2013:21-27.
[2]刘登勇,王南,张庆永,等.德州扒鸡加工过程中基本营养指标变化规律研究[J].食品工业科技,2016,37(12): 122-126.DOI:10.13386/j.issn1002-0306.2016.12.016.
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[4] NIU Yunwei,WU Minling,XIAO Zuobing,et al.Effect of fatty acids profile with thermal oxidation of chicken fat on characteristic aroma of chicken flavors assessed by gas chromatography-mass spectrometry and descriptive sensory analysis[J].Food Science and Technology Research,2016,22(2): 245-254.DOI:10.3136/fstr.22.245.
[5] MARTINS S,JONGEN W M F,VAN BOEKEL M A J S.A review of Maillard reaction in food and implications to kinetic modelling[J].Trends in Food Science and Technology,2000,11(9/10): 364-373.DOI:10.1016/S0924-2244(01)00022-X.
[6] CORT S-ROJAS D F,SOUZA C R F D,OLIVEIRA W P.Clove (Syzygium aromaticum): a precious spice[J].Asian Pacific Journal of Tropical Biomedicine,2014,4(2): 90-96.DOI:10.1016/S2221-1691(14)60215-X.
[7] THANGASELVABAI T,JOSHUA J P,JAYASEKAR M.Cinnamon (Cinnamomum verum Presl)-the sweet bark spice for flavour and fragrance: a review[J].Agricultural Reviews,2009,30(3): 176-175.
[8] SUN Lingxia,CHEN Jinping,LI Miaoyun,et al.Effect of star anise (Illicium verum) on the volatile compounds of stewed chicken[J].Journal of Food Process Engineering,2014,37(2): 131-145.DOI:10.1111/jfpe.12069.
[9] MINOR L J,PEARSON A M,DAWSON L E,et al.Chicken flavor and aroma,separation and identification of carbonyl and sulfur compounds in volatile fraction of cooked chicken[J].Journal of Agricultural and Food Chemistry,1965,13(4): 298-300.DOI:10.1021/jf60140a002.
[10]孔宇,李娜,薛丽丽,等.HS-SMPE-GC-MS分析不同烧鸡中的挥发性风味物质[J].食品研究与开发,2017,38(14): 164-168.DOI:10.3969/j.issn.1005-6521.2017.14.035.
[11]刘登勇,吴金城,王继业,等.沟帮子熏鸡主体风味成分分析[J].食品工业科技,2018,39(7):237-242.DOI:10.13386/j.issn1002-0306.2018.07.042.
[12] FENG Yunzi,CAI Yu,FU Xiong,et al.Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA),odor activity value (OAV) and omission experiment[J].Food Chemistry,2018,265(4): 274-280.DOI:10.1016/j.foodchem.2018.05.043.
[13] ZHU Jiancai,WANG Lingying,XIAO Zuobing,et al.Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O),odor activity value (OAV),gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD)[J].Food Chemistry,2018,245(4): 775-785.DOI:10.1016/j.foodchem.2017.11.112.
[14]孙圳,韩东,张春晖.定量卤制鸡肉挥发性风味物质剖面分析[J].中国农业科学,2016,49(15): 3030-3045.DOI:10.3864/j.issn.0578-1752.2016.15.017.
[15]田怀香,王璋,许时婴.GC-O法鉴别金华火腿中的风味活性物质[J].食品与发酵工业,2004,30(12): 117-123.DOI:10.13995/j.cnki.11-1802/ts.2004.12.027.
[16] HSIEH T C Y,VEJAPHAN W,WILLIAMS S S,et al.Volatile flavor components in thermally processed Louisiana red swamp crayfish and blue crab[M].Washington DC: American Chemical Society,1989: 386-395.DOI:10.1021/bk-1989-0409.ch036.
[17]熊国远,刘源,高韶婷,等.符离集烧鸡加工过程中挥发性风味成分变化研究[J].南京农业大学学报,2014,37(6): 103-110.DOI:10.7685/j.issn.1000-2030.2014.06.015.
[18] POLIGN I,COLLIGNAN A,TRYSTRAM G.Effects of salting,drying,cooking,and smoking operations on volatile compound formation and color patterns in pork[J].Journal of Food Science,2010,67(8): 2976-2986.DOI:10.1111/j.1365-2621.2002.tb08848.x.
[19]赵越.红烧肉在加工和储藏过程中的品质变化研究[D].无锡:江南大学,2017:25-27.
[20]赵晓頔,陈晓辉,谭晓婧,等.GC同时测定高良姜挥发油中α-蒎烯、β-蒎烯、桉油精和α-松油醇的含量[J].中国中药杂志,2009,34(21): 2751-2753.DOI:10.3321/j.issn:1001-5302.2009.21.014.
[21]程小雪,袁永俊,胡丽丽,等.贮藏条件对花椒调味油中柠檬烯和芳樟醇含量的影响[J].食品科学,2014,35(18): 258-261.DOI:10.7506/spkx1002-6630-201418049.
[22] MOTTRAM D S.Flavour formation in meat and meat products: a review[J].Food Chemistry,1998,62(4): 415-424.DOI:10.1016/S0308-8146(98)00076-4.
[23]SHAHIDI.肉制品与水产品的风味[M].北京:中国轻工业出版社,2001:47-61.
[24]徐宗季,鞠兴荣,袁建,等.生姜精油挥发性物质的主成分分析[J].粮食与食品工业,2016,23(4): 5-10.DOI:0.3969/j.issn.1672-5026.2016.04.002.
[25]陈有根,范崔生,黄敏.三种江西产陈皮挥发油成分的研究[J].中草药,1998,32(6): 373-374.DOI:10.7501/j.issn.0253-2670.1998.6.192.
[26]罗玉龙,靳志敏,刘夏炜,等.肉制品中香味物质形成原因研究进展[J].食品与发酵工业,2015,41(2): 254-258.DOI:10.13995/j.cnki.11-1802/ts.201502045.
[27] MOTTRAM D S.Flavor formation in meat and meat products: a review[J].Food Chemistry,1998,62(4): 415-424.DOI:10.1016/S0308-8146(98)00076-4.
[28]吴娜,王锡昌,陶宁萍,等.动物源食品中脂质氧化降解对香气物质形成的作用[J].中国食品学报,2016,16(7): 209-215.DOI:10.16429/j.1009-7848.2016.07.028.
[29]李生茂,叶强,敖慧.砂仁挥发油G C-M S指纹图谱与其镇痛作用的关系[J].中成药,2016,38(2): 346-350.DOI:10.3969/j.issn.1001-1528.2016.02.025.
[30]里奥·范海默特.化合物香味阈值汇编[M].北京:科学出版社,2015:27-39.
[31]卢化,张义生,黎强,等.HS-SPME-GC-MS分析不同产地丁香挥发性成分[J].中国医院药学杂志,2015,35(9): 812-817.DOI:10.13286/j.cnki.chinhosppharmacyj.2015.09.13.
[32]顾赛麒,吴浩,张晶晶,等.固相萃取整体捕集剂-气相色谱-质谱联用技术分析中华绒螯蟹性腺中挥发性成分[J].现代食品科技,2013,29(12): 3019-3025.DOI:10.13982/j.mfst.1673-9078.2013.12.002.
[2]刘登勇,王南,张庆永,等.德州扒鸡加工过程中基本营养指标变化规律研究[J].食品工业科技,2016,37(12): 122-126.DOI:10.13386/j.issn1002-0306.2016.12.016.
[3] DUAN Yan,ZHENG Fuping,CHEN Haitao,et al.Analysis of volatiles in Dezhou braised chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry[J].LWT-Food Science and Technology,2015,60(2): 1235-1242.DOI:10.1016/j.lwt.2014.09.006.
[4] NIU Yunwei,WU Minling,XIAO Zuobing,et al.Effect of fatty acids profile with thermal oxidation of chicken fat on characteristic aroma of chicken flavors assessed by gas chromatography-mass spectrometry and descriptive sensory analysis[J].Food Science and Technology Research,2016,22(2): 245-254.DOI:10.3136/fstr.22.245.
[5] MARTINS S,JONGEN W M F,VAN BOEKEL M A J S.A review of Maillard reaction in food and implications to kinetic modelling[J].Trends in Food Science and Technology,2000,11(9/10): 364-373.DOI:10.1016/S0924-2244(01)00022-X.
[6] CORT S-ROJAS D F,SOUZA C R F D,OLIVEIRA W P.Clove (Syzygium aromaticum): a precious spice[J].Asian Pacific Journal of Tropical Biomedicine,2014,4(2): 90-96.DOI:10.1016/S2221-1691(14)60215-X.
[7] THANGASELVABAI T,JOSHUA J P,JAYASEKAR M.Cinnamon (Cinnamomum verum Presl)-the sweet bark spice for flavour and fragrance: a review[J].Agricultural Reviews,2009,30(3): 176-175.
[8] SUN Lingxia,CHEN Jinping,LI Miaoyun,et al.Effect of star anise (Illicium verum) on the volatile compounds of stewed chicken[J].Journal of Food Process Engineering,2014,37(2): 131-145.DOI:10.1111/jfpe.12069.
[9] MINOR L J,PEARSON A M,DAWSON L E,et al.Chicken flavor and aroma,separation and identification of carbonyl and sulfur compounds in volatile fraction of cooked chicken[J].Journal of Agricultural and Food Chemistry,1965,13(4): 298-300.DOI:10.1021/jf60140a002.
[10]孔宇,李娜,薛丽丽,等.HS-SMPE-GC-MS分析不同烧鸡中的挥发性风味物质[J].食品研究与开发,2017,38(14): 164-168.DOI:10.3969/j.issn.1005-6521.2017.14.035.
[11]刘登勇,吴金城,王继业,等.沟帮子熏鸡主体风味成分分析[J].食品工业科技,2018,39(7):237-242.DOI:10.13386/j.issn1002-0306.2018.07.042.
[12] FENG Yunzi,CAI Yu,FU Xiong,et al.Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA),odor activity value (OAV) and omission experiment[J].Food Chemistry,2018,265(4): 274-280.DOI:10.1016/j.foodchem.2018.05.043.
[13] ZHU Jiancai,WANG Lingying,XIAO Zuobing,et al.Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O),odor activity value (OAV),gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD)[J].Food Chemistry,2018,245(4): 775-785.DOI:10.1016/j.foodchem.2017.11.112.
[14]孙圳,韩东,张春晖.定量卤制鸡肉挥发性风味物质剖面分析[J].中国农业科学,2016,49(15): 3030-3045.DOI:10.3864/j.issn.0578-1752.2016.15.017.
[15]田怀香,王璋,许时婴.GC-O法鉴别金华火腿中的风味活性物质[J].食品与发酵工业,2004,30(12): 117-123.DOI:10.13995/j.cnki.11-1802/ts.2004.12.027.
[16] HSIEH T C Y,VEJAPHAN W,WILLIAMS S S,et al.Volatile flavor components in thermally processed Louisiana red swamp crayfish and blue crab[M].Washington DC: American Chemical Society,1989: 386-395.DOI:10.1021/bk-1989-0409.ch036.
[17]熊国远,刘源,高韶婷,等.符离集烧鸡加工过程中挥发性风味成分变化研究[J].南京农业大学学报,2014,37(6): 103-110.DOI:10.7685/j.issn.1000-2030.2014.06.015.
[18] POLIGN I,COLLIGNAN A,TRYSTRAM G.Effects of salting,drying,cooking,and smoking operations on volatile compound formation and color patterns in pork[J].Journal of Food Science,2010,67(8): 2976-2986.DOI:10.1111/j.1365-2621.2002.tb08848.x.
[19]赵越.红烧肉在加工和储藏过程中的品质变化研究[D].无锡:江南大学,2017:25-27.
[20]赵晓頔,陈晓辉,谭晓婧,等.GC同时测定高良姜挥发油中α-蒎烯、β-蒎烯、桉油精和α-松油醇的含量[J].中国中药杂志,2009,34(21): 2751-2753.DOI:10.3321/j.issn:1001-5302.2009.21.014.
[21]程小雪,袁永俊,胡丽丽,等.贮藏条件对花椒调味油中柠檬烯和芳樟醇含量的影响[J].食品科学,2014,35(18): 258-261.DOI:10.7506/spkx1002-6630-201418049.
[22] MOTTRAM D S.Flavour formation in meat and meat products: a review[J].Food Chemistry,1998,62(4): 415-424.DOI:10.1016/S0308-8146(98)00076-4.
[23]SHAHIDI.肉制品与水产品的风味[M].北京:中国轻工业出版社,2001:47-61.
[24]徐宗季,鞠兴荣,袁建,等.生姜精油挥发性物质的主成分分析[J].粮食与食品工业,2016,23(4): 5-10.DOI:0.3969/j.issn.1672-5026.2016.04.002.
[25]陈有根,范崔生,黄敏.三种江西产陈皮挥发油成分的研究[J].中草药,1998,32(6): 373-374.DOI:10.7501/j.issn.0253-2670.1998.6.192.
[26]罗玉龙,靳志敏,刘夏炜,等.肉制品中香味物质形成原因研究进展[J].食品与发酵工业,2015,41(2): 254-258.DOI:10.13995/j.cnki.11-1802/ts.201502045.
[27] MOTTRAM D S.Flavor formation in meat and meat products: a review[J].Food Chemistry,1998,62(4): 415-424.DOI:10.1016/S0308-8146(98)00076-4.
[28]吴娜,王锡昌,陶宁萍,等.动物源食品中脂质氧化降解对香气物质形成的作用[J].中国食品学报,2016,16(7): 209-215.DOI:10.16429/j.1009-7848.2016.07.028.
[29]李生茂,叶强,敖慧.砂仁挥发油G C-M S指纹图谱与其镇痛作用的关系[J].中成药,2016,38(2): 346-350.DOI:10.3969/j.issn.1001-1528.2016.02.025.
[30]里奥·范海默特.化合物香味阈值汇编[M].北京:科学出版社,2015:27-39.
[31]卢化,张义生,黎强,等.HS-SPME-GC-MS分析不同产地丁香挥发性成分[J].中国医院药学杂志,2015,35(9): 812-817.DOI:10.13286/j.cnki.chinhosppharmacyj.2015.09.13.
[32]顾赛麒,吴浩,张晶晶,等.固相萃取整体捕集剂-气相色谱-质谱联用技术分析中华绒螯蟹性腺中挥发性成分[J].现代食品科技,2013,29(12): 3019-3025.DOI:10.13982/j.mfst.1673-9078.2013.12.002.