本文以猪、牛、羊、鸡、鸭为研究对象提取油脂,新鲜油和氧化油(120 ℃,2 h)通过感官评定、电子鼻、固相微萃取-气相色谱质谱、棒状薄层色谱、超高效液相串联复合四极杆-轨道离子阱质谱测定挥发性风味物质、脂肪酸组成、脂质组成的变化,探究热加工过程不同肌肉组织脂质氧化产香规律。结果表明,氧化后感官差异显著,牛油和羊油具有突出的奶香味。氧化后脂质中醛类化合物种类和含量显著升高。不同肌肉组织脂质组成不同,氧化后各类脂质含量变化差异显著,牛油中甘油三酯含量由4085.44 ng/g下降到1363.12 ng/g,鸡油中磷脂酰胆碱含量由1060.53 ng/g下降到503.46 ng/g,脂肪酸的酯化形式影响其热氧化后挥发性化合物的生成。庚醛、己醛、壬醛、癸醛、1-辛烯-3-醇与PE、PC、TAG呈负相关,与油酸、亚油酸呈负相关,其可能是由PE、PC和TAG脂肪酸侧链油酸、亚油酸氧化降解产生。本研究以期为脂质风味调控提供研究方法及理论参考。

The oil was extracted from pork, beef, mutton, chicken, duck. The changes of volatile flavor compounds, fatty acid composition, and lipid composition of fresh oil and oxidized oil (120 °C, 2 h) were determined by sensory evaluation, electronic nose, HS-SPME-GC-MS, thin layer chromatography, and ultra-high performance liquid chromatography-quadrupole-orbitrap mass spectrometry, to investigate the regular of lipid oxidation and aroma generation in different muscle tissues during thermal processing. The results showed that the sensory difference was significant after oxidation, beef and mutton oil had a prominent milky smell. The types and contents of aldehydes in lipids were increased significantly after oxidation. The lipid composition of different muscle tissues was different, and the content of various lipids changed significantly after oxidation. The triglyceride content in beef oil decreased from 4085.44 ng/g to 1363.12 ng/g, and the phosphatidylcholine content in chicken oil decreased from 1060.53 ng/g to 503.46 ng/g. The esterification form of fatty acids affected the generation of volatile compounds after thermal oxidation. Heptanal, hexanal, nonanal, decanal, and 1-octen-3-ol showed negative correlations with PE、PC、TAG, as well as with oleic acid and linoleic acid, It may be produced by the oxidative degradation of oleic acid and linoleic acid in the fatty acid side chains of PE, PC, and TAG. This study aims to provide research methods and theoretical references for lipid flavor regulation .

辽宁省自然科学基金计划（博士科研启动计划）项目（2023-BS-178）；辽宁省教育厅基本科研项目（青年项目）（LJKQZ20222398）