摘要
香辛料是酱卤、火锅、烧烤等肉品加工的关键调味辅料。为探明不同粉碎和浸提方式对复合香辛料挥发性成分的影响,该研究基于顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)对不同处理下复合香辛料的挥发性风味成分和感官品质进行分析。结果表明,不同粉碎和溶剂浸提处理下样品的挥发性风味物质差异较大,但主要风味物质均为萜类、醇类和醚类化合物,低温超微粉碎处理下香辛料中具有代表性的挥发性风味物质种类和含量更高;棕榈油和白酒相比纯水能浸提出更多香辛料中的风味化合物,协同使用能达到更好的提香效果。
Spices are the key seasonings for processing meat products such as marinated meat products,hot pot and barbecue.In order to investigate the effects of different grinding and extraction methods on the volatile components of compound spices,the volatile flavor components and sensory quality of compound spices under different treatments are analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results show that the differences of volatile flavor substances of the samples are great under different grinding and solvent extraction treatments,but the main flavor substances are all terpenoids,alcohols and ethers.The types and content of representative volatile flavor substances in the spices under low-temperature superfine grinding treatment are higher.Compared with pure water,palm oil and white wine can extract more flavor compounds in spices,and collaborative use can achieve better fragrance enhancing effects.
作者
谭春梅
梅源
陈龙
杨洪浪
刘达玉
TAN Chun-mei;MEI Yuan;CHEN Long;YANG Hong-lang;LIU Da-yu(College of Pharmacy and Bioengineering,Chengdu University,Chengdu 610106,China;Institute of Agro-products Processing,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Chengdu Sheng'en Biotechnology Co.,Ltd.,Chengdu 611130,China)
出处
《中国调味品》
CAS
北大核心
2023年第11期11-17,共7页
China Condiment
基金
四川省科技计划项目(2023YFN0014,2021YFN0057)
宜宾市科技计划项目(2021ZYCG015,2022NY021)
四川省肉羊创新团队建设项目(2019-2023)。
