为研发根据挥发性有机化合物评价冷却肉新鲜度的智能冰箱，采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术分析羊肉贮藏在4 ℃±2 ℃条件下挥发性有机化合物的变化，同时检测羊肉的总挥发性盐基氮含量（TVB-N）、菌落总数和pH值等新鲜度指标，探讨羊肉新鲜度与其挥发性有机化合物之间的关系。结果表明，新鲜羊肉冷藏保鲜时间为5 d，新鲜羊肉特征性气味成分除丁酸乙酯外无明显规律，羊肉由新鲜变为不新鲜时产生的特征性气味成分有2-丁酮、2-甲基丁醛、3-甲基丁醛、三氯甲烷、3-甲基-1-丁醇和3-羟基-2-丁酮，特征性气味成分的含量（3-羟基-2-丁酮第7 d的数据除外）与冷却羊肉的新鲜度中度到高度相关（P<0.001到P<0.05），当其含量分别为92.87 μg/L、5.81 μg/L、27.39 μg/L、30.53 μg/L、175.76 μg/L和159.96 μg/L时冷却羊肉由新鲜变为不新鲜。这为通过挥发性有机化合物判断羊肉的新鲜度提供了理论依据。

To develop intelligent refrigerators that can evaluate the freshness of chilled meat based on the content of volatile organic compounds, changes in the content of volatile organic compounds of goat meat stored at 4 ℃ ± 2 ℃ were analyzed using headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME- GC-MS). Indicators of goat meat freshness, including total volatile basic nitrogen (TVB-N), total bacterial count, and pH, were measured to explore the relationship between freshness and volatile organic compounds in goat meat. The results showed that after a 5-day cold storage of fresh goat meat, there were no obvious patterns in the components contributing to the characteristic odor of fresh goat meat (except for butanoic acid ethyl ester). The characteristic volatile organic compounds that were generated when the fresh meat turned stale included 2-butanone, 2-methyl-butanal, 3-methyl-butanal, trichloromethane, 3-methyl-1-butanol, and 3-hydroxy-2-butanone, at concentrations of 92.87, 5.81, 27.39, 30.53, 175.76, and 159.96 μg/L, respectively. Components causing the characteristic odor showed a moderate to high correlation with the freshness of goat meat (p < 0.001 to p < 0.05) (except for 3-hydroxy-2-butanone on Day 7). The results provide a theoretical basis for the evaluation of goat meat freshness based on the content of volatile organic compounds.

陕西省科技统筹创新工程计划项目（2011KTCL02-07）；合肥美菱股份有限公司博士后项目（201207031）