基于GC-MS比较不同炸制时间猪肉丸挥发性风味成分的变化

Comparison of the Changes in Volatile Flavor Components of Pork Meatballs Prepared over Different Frying Time Periods Based on GC-MS

摘要:

为比较不同炸制时间得到的猪肉丸风味物质的变化及规律，该研究以油炸猪肉丸为研究对象，采用固相微萃取-气相色谱质谱联用技术（SPME-GC-MS）对油炸猪肉丸的挥发性风味物质进行了分离分析，并进一步结合化学计量方法、感官评价进行判别分析。结果表明，共检出醇类、醛类、烷烃类、酯类、酸类、酮类、烯烃类、醚类、其他共9大类化合物成分55种，其中醛类物质含量最高，并通过计算OAV（Odor Activity Value）值结合PLS-DA分析，可区分不同炸制时间的差异，初步确定正己醛、壬醛、β-蒎烯、正戊醇、桧烯、桧烯、乳酸丁酯、异戊醇、月桂烯9种挥发性风味物质为油炸猪肉丸的特征性风味物质，且炸制时间在12 min时风味丰度更好。该研究可以为高品质猪肉丸的开发提供风味理论依据，也可为“狮子头”“牛肉丸”等丸状类食品工业化生产及预制菜风味研究提供借鉴和参考。

Abstract:

To compare the changing trends of the flavor compounds of pork meatballs obtained over different frying time periods, deep-fried pork meatballs were used in this study. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was employed to separate and analyze the volatile flavor compounds of the deep-fried pork meatballs. Moreover, discriminant analysis was conducted by chemometric methods and sensory evaluations. The results revealed a total of 55 compounds belonging to nine categories, alcohols, aldehydes, alkanes, esters, acids, ketones, olefins, ethers and others, were detected, among which aldehydes had the highest content. Through Odor Activity Value (OAV) calculations and Partial Least Squares-Discriminant Analysis (PLS-DA), differences caused by the variations in frying time were distinguished. Nine volatile flavor compounds, namely hexanal, nonanal, β-myrcene, 1-pentanol, sabinene, β-pinene, butyl lactate, isoamyl alcohol, and lauricene, were preliminarily identified as the characteristic flavor compounds of deepfried pork meatballs. The flavor abundance was the highest when the frying time was 12 min. This research provides a theoretical basis for the development of high-quality pork meatballs and a reference for the industrial production of ballshaped foods like “lion's head” and “beef meatballs” and the flavor research of prefabricated dishes.