该文探究了高压蒸汽灭菌时间（15、20、25、30、35 min）对风味物质理化指标、滋味物质及风味物质的影响。结果表明，高压蒸汽灭菌的时间对冷吃兔的水分、蛋白质、脂质、pH及氯化物无明显影响。咸味的呈味效果显著，灭菌20 min时氯化物的滋味活性值（TAV）与未灭菌最为相似。总游离氨基酸含量在15~20 min明显降低，后显著增加。Glu是灭菌后冷吃兔的主要呈鲜味游离氨基酸；Lys是主要呈甜味游离氨基酸；His是主要呈苦味氨基酸。35 min的味精当量（EUC）最高，且在35 min时的鲜味更强于未灭菌前的产品。从灭菌过程中共检测出10大类54种化合物。与未灭菌的冷吃兔特征风味物质相比，特征挥发性风味物质种类和气味活性值（OAV）值均存在差异。除(E,E)-2,4-癸二烯醛与十六醛的OAV相应增加外，其余都在不断降低。从特征挥发性风味物质再现程度分析，灭菌20 min是对冷吃兔特征风味物质的保留的较好时间。这为冷吃兔工业化生产中使用高压蒸汽灭菌时间提供理论基础。

The effects of high pressure steam sterilization time (15, 20, 25, 30, 35min) on the physicochemical indexes of flavor substances, flavor substances and flavor substances were investigated. The results showed that the time of high-pressure steam sterilization has no significant effect on the moisture, protein, lipid, pH and chloride of cold-eating rabbits. The salty taste had a significant effect. Compared with unsterilized cold-eating rabbits, the taste activity value (TAV) of chloride was most similar to that when sterilized for 20 min. The content of total free amino acids decreased significantly within 15~20 minutes, and then increased significantly. Glu is the main umami-flavored free amino acid of cold-eating rabbits after sterilization; Lys is mainly sweet-flavored free amino acid; His is mainly bitter-flavored free amino acid. The equivalent umami concentration (EUC) at 35min is the highest, and the umami taste at 35min is stronger than that of the unsterilized product. A total of 54 compounds in 10 categories were detected during the sterilization process. Compared with the characteristic flavor substances of unsterilized cold-eating rabbits, there are differences in the types of characteristic volatile flavor substances and odor activity value (OAV). Except for the corresponding increase in the OAV of (E,E)-2,4-decadienal and hexadecal, the rest are constantly decreasing. From the analysis of the degree of reproduction of characteristic volatile wind odor substances, sterilization for 20 minutes is a better time to retain characteristic This provides a theoretical basis for the use of high pressure steam sterilization time in the industrial production of cold-eating rabbits.

四川省重点研发计划项目（2020YFN0151）