摘要
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。
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 Oh there was mainly hexanal,neady 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~C,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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第24期374-378,共5页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(60901079)
全国优秀博士基金(200968)
江苏省农业自主创新(CX(11)2028)
