研究对比了4种烹制方法（煮制、烤制、微波及油炸制（大豆油、花生油和葵花油））对猪肉脂质氧化及挥发性风味成分的影响。结果表明：烹制能够促进猪肉的脂质氧化，经不同方式烹制后，熟制猪肉的过氧化值（POV）和硫代巴比妥酸值（TBA）显著增加（P<0.05）。不同熟制猪肉之间脂质氧化程度存在显著性差异（P<0.05），其中烤制猪肉的脂质氧化程度最高，其次为微波和水煮，而炸制猪肉的氧化程度最低。气相色谱-质谱（GC-MS）联用技术从熟制猪肉中共分离鉴定出68种挥发性风味成分，主要包括醛类、脂肪烃类、醇类、酮类、酯类等，总挥发性风味化合物含量在221.09（大豆油炸制猪肉）-1084.61 AU×106/g（煮制猪肉）之间。醛类是主要的化合物，占总挥发性风味成分的73.78（葵花油炸制猪肉）-78.79%（烤制猪肉），而己醛是最主要的醛类物质。TBA值与醛类、醇类及总挥发性风味物质呈显著正相关（p<0.05），而POV值与挥发性风味物质的相关性不显著（p>0.05）。主成分分析法（PCA）能够很好地区分经不同烹制方法得到的熟猪肉。

The effects of boiling, roasting, microwave heating, and frying in soybean oil, peanut oil, or sunflower oil on lipid oxidation and the volatile compound profile of pork were evaluated. The obtained results indicate that cooking may promote lipid oxidation in pork, and all the investigated cooking methods increased peroxide value (POV) and 2-thiobarbituric acid (TBA) value of pork. The pork samples treated with different cooking methods showed significant differences (P < 0.05) in the degree of lipid oxidation; the highest degree of lipid oxidation was found after roasting, followed by microwave heating, boiling, and frying. Gas chromatography-mass spectrometry (GC-MS) analyses identified 68 volatile compounds in cooked pork, mainly aldehydes, aliphatic hydrocarbons, alcohols, ketones, and esters, and the contents of total volatile compounds ranged from 221.09 (pork fried in soybean oil) to 1084.61 (boiled pork) AU×106/g. The major volatile compounds were aldehydes, ranging from 73.78% (pork fried in sunflower oil) to 78.79% (roasted pork). Hexanal was determined to be the most abundant compound. TBA value correlated significantly with aldehydes, alcohols, and total volatile compounds (P < 0.05), while the correlation between volatile compounds and POV value was not significant (P > 0.05). Principal component analysis (PCA) can effectively distinguish pork samples cooked with different cooking methods.

国家科技支撑计划项目（2014BAD04B01）；馥莉食品研究院基金(KY201303)