食品与发酵工业2024，Vol.50Issue(20)：294-302,中插10-中插12,12.DOI:10.13995/j.cnki.11-1802/ts.037630
基于气相色谱-离子迁移谱法结合感官评价对不同药食同源处理低温风干羊肉挥发性风味物质的表征及分析
Characterization and analysis of volatile flavor compounds in low-temperature air-dried mutton by gas chromatography-ion mobility spectrometry combined with sensory evaluation
摘要
Abstract
To investigate the effects of different medical-food homologous treatments on the quality of low-temperature air-dried mut-ton,fresh local lamb hind leg meat was taken as raw materials,marinated with lotus leaves and pueraria root homologous extracts and an-tioxidants,and air-dried at low temperature[(8±1)℃,the humidity of 50％-70％,wind speed of 2 m/s].Sensory evaluation and gas chromatography-ion mobility chromatography combined with multivariate statistical methods were used to analyze the volatile compounds characteristics of air-dried lamb leg treated with different homologous extracts of medicine and food.Results showed that a total of 52 vola-tile organic components(including monomers and dimers)were identified from four kinds of low-temperature air-dried mutton,including 16 alcohols,11 aldehydes,9 ketones,9 esters,3 acids,1 olefin,1 pyrazine,and 2 nitriles.Fingerprint analysis showed that there were significant differences in the characteristic volatile organic substances of four different treatments of low-temperature air-dried mutton.Prin-cipal component analysis showed that different treatment methods could significantly change the characteristic flavor of low-temperature air-dried mutton,and the results were consistent with the results of sensory evaluation.The results of fingerprint and principal component anal-ysis were directly verified by cluster heat map analysis.The results provided a scientific basis for improving the taste and flavor of low-tem-perature air-dried mutton and producing high-quality air-dried mutton.关键词
气相离子迁移色谱/低温风干羊肉/药食同源提取物/指纹图谱/聚类热图分析/风味调控Key words
gas phase ion mobility chromatography/low-temperature air-dried mutton/medicinal and edible homologous extract/finger-printing/clustering heat map analysis/flavor regulation引用本文复制引用
古丽孜亚·吐尔斯别克,马军,祖木来提·热西提,丁相宇,巴吐尔·阿不力克木..基于气相色谱-离子迁移谱法结合感官评价对不同药食同源处理低温风干羊肉挥发性风味物质的表征及分析[J].食品与发酵工业,2024,50(20):294-302,中插10-中插12,12.基金项目
新疆维吾尔自治区农业农村厅2021自治区畜牧业生产发展专项(xjnqry-g-2008) （xjnqry-g-2008）
新疆福润德农业投资有限公司牛羊肉及副产物精深加工关键技术研究与产品开发(2023年横向项目) （2023年横向项目）
