摘要
为探究^(60)Co-γ对风干牦牛肉中挥发性风味物质的影响,以风干牦牛肉为研究对象,分别进行不同剂量(0、1、3、5、7与9 kGy)辐照处理,采用固相微萃取—气相色谱—质谱联用技术,对不同辐照剂量处理的风干牦牛肉中的挥发性物质种类、含量及气味活性值进行了比较.结果显示,在6组不同辐照剂量处理的样品中,共鉴定出38种挥发性成分,主要为烃类、醇类、酚类、酯类及其他化合物,其中烃类化合物对风味影响最大,乙基麦芽酚随着辐照剂量增加呈增加趋势.采用气味活性值法得到14种关键性风味物质(气味活性值≥1),0、1、3、5、7与9 kGy的关键性风味物质种数分别为7、9、11、13、11与11种,辐照后关键性风味物质含量较0 kGy组样品均增加.依据气味活性值筛选出6种主体呈香物质,分别为月桂烯、桉叶油醇、乙基麦芽酚、茴香脑、乙酸芳酯樟与D-柠檬烯.总之,辐照处理风干牦牛肉,可以使其中的挥发性风味物质含量增加.
To explore the effect of ^(60)Co-γon the samples irradiated with different doses(0,1,3,5,7,9 kGy)on the volatile flavor compounds in air-dried yak meat.Combined with solid-phase microextraction-gas chromatography-mass spectrometry technology(SPME-GC-MS),odor activity value,the difference of volatile substances with different radiation doses was analyzed.The results indicated that a total of 38 volatile components were identified from the 6 samples,mainly including hydrocarbons,alcohols,phenols,esters and other compounds.Among them,hydrocarbon compounds had the greatest impact on flavor.Ethyl maltol showed an increasing influence with increasing irradiation dose.Fourteen key flavor components(odor activity value≥1)were obtained by odor activity value method,and the key flavor components of sample 0,1,3,5,7 and 9 kGy were 7,9,11,13,11 and 11 respectively.After irradiation,the content of key flavor compounds increased compared with 0 kGy.Six main aroma substances were screened by odor activity value method,namely myrcene,eucalyptol,ethyl maltol,anethole,linalyl acetate and D-limonene.In short,irradiation increased the flavor compounds of the air-dried yak meat.
作者
彭海川
韩旭
钱琴
母运龙
刘达玉
张崟
PENG Haichuan;HAN Xu;QIAN Qin;MU Yunlong;LIU Dayu;ZHANG Ying(Meat Processing Key Lab of Sichuan Province,Chengdu University,Chengdu 610106,China;Chengdu Wutian Food Co.,Ltd.,Chengdu 611430,China)
出处
《成都大学学报（自然科学版）》
2021年第4期359-366,共8页
Journal of Chengdu University（Natural Science Edition）
基金
四川省科技成果转移转化项目(20ZHSF0154)。
关键词
辐照
风干牦牛肉
挥发性风味物质
气味活性值
irradiation
air-dried yak meat
volatile flavor compounds
odor activity value
作者简介
彭海川(1996-),男,硕士研究生,从事农产品加工与保藏研究.E-mail:944725498@qq.com;通信作者:张崟(1981-),男,博士,教授,从事农产品加工与保藏研究.E-mail:418017822@qq.com。
