为探讨不同二次热杀菌方式对烧肉的挥发性风味物质的影响，采用顶空固相微萃取（HS-SPME）结合气相色谱质谱联用（GC-MS）对不同二次热杀菌的样品中挥发性成分进行检测分析，利用SPSS软件对不同杀菌方式处理的样品和其挥发性物质的种类进行主成分分析（PCA）及聚类分析（CA）。结果表明，从不同杀菌方式处理的烧肉样品中共检出60种挥发性物质，经过二次热杀菌之后挥发性物质的总峰面积与对照组相比都明显降低。主成分分析得出，未杀菌样品综合得分最高，酮类、杂环类、烃类对其贡献显著，110 ℃杀菌组综合得分最低。聚类分析可将5组不同杀菌方式处理的烧肉分为三类：85 ℃杀菌组和95 ℃杀菌组聚为一类，对照组和121 ℃杀菌组聚为一类，110 ℃杀菌组自为一类。可将8类挥发性风味物质分为两类：酮类、杂环类、烃类、酚类、醛类及醚类聚为一类，醇类、酯类聚为一类。

In order to explore the effects of different secondary heat sterilization methods on volatile compounds in stewed pork, the volatile flavor compounds in different samples treated by secondary heat sterilization were extracted by headspace-solid phase micro-extraction (HS-SPME) and identified by gas chromatography mass spectrometry (GC-MS). The samples treated with different sterilization methods and the types of volatile compounds in these samples were further analyzed by principal component analysis (PCA) and cluster analysis (CA) using SPSS software. Sixty volatile compounds were identified from stewed pork samples treated with different sterilization methods, and the total peak areas of the volatile compounds after secondary sterilization were significantly decreased compared to those of the control group. The PCA results showed that the highest comprehensive score was in the control group; ketones, heterocyclic compounds, and hydrocarbons made dominant contributions, and the lowest comprehensive score was found in 110 ℃ sterilization group. CA revealed that the five different sterilization methods could be classified into three clusters: a cluster containing 85 ℃ and 95 ℃ sterilization groups, a cluster containing the control and 121 ℃ sterilization groups, and another cluster containing the 110 ℃ sterilization group. Eight volatile flavor compounds could be classified into two clusters: ketones, heterocyclic compounds, hydrocarbons, phenols, aldehydes, and ethers in one cluster, and alcohols and esters in another cluster.

“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）；烟台大学研究生科技创新基金项目（YJSZ 201412）