为探讨酱牛肉加工过程中挥发性成分组成及变化规律，设计正交试验对顶空固相微萃取（HS-SPME）条件及解吸时间进行优化，并结合气相色谱质谱联用（GC-MS）对酱牛肉加工过程各阶段样品中的挥发性成分进行检测分析。结果表明，在萃取温度60℃，萃取时间60 min，解吸时间5 min的条件下效果最优。鉴别出酱牛肉加工过程中挥发性成分的总数是90种，其中包括醇类22种、醛类11种、酯类16种、烃类14种、酮类8种、含硫含氮及杂环类13种和其它化合物6种。六个加工阶段样品的挥发性成分的种类数量分别为45种、48种、53种、52种、61种和58种。加工过程中各类挥发性成分的相对含量不断发生变化，同类挥发性成分在六个加工阶段的组成也不一致。本研究结果为改进酱牛肉的生产工艺、提高产品品质提供了理论参考。

In order to identify the flavor components and investigate the changes of the volatile compounds during the processing of spiced beef, the conditions of headspace-solid phase microextraction (HS-SPME) and desorption time were optimized by orthogonal experiment. The volatile compounds were extracted by HS-SPME and identified by gas chromatography mass spectrometry (GC-MS). The results showed that the optimal condition was 60 ℃ for 60 min, and then desorption of 5 min. A total of 90 kinds of volatile compounds were identified during the processing of spiced beef, including alcohols (22), aldehydes (11), esters (16), hydrocarbons (14), ketones (8), nitrogen or sulfur containing and heterocyclic compounds (13) andother compounds (6). The number of volatile components were 45, 48, 53, 52, 61 and 58, respectively within the six processing stages. The relative content of volatile compounds changed constantly during the processing, and the composition of each group of volatile compounds was also different in the samples from the six processing stages. The results provided a theoretical reference to optimize the processing technique and improve the quality of spiced beef.

“十二五”国家科技支撑计划项目（2014BAD04B11）；山东省高等学校科技计划项目（J13LF01）；山东省研究生教育创新计划项目（SDYY11193）