【摘要】 为了明确绿色液熏腊肉和传统腊肉风味品质差异,通过高效液相色谱法、固相微萃取-气相色谱-质谱(solid phase microextraction and gas chromatography-mass spectrometry,SPME-GC-MS)和气相色谱一离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术,比较了产自湖南、湖北、广东、贵州、四川和云南的传统腊肉与绿色液熏腊肉在呈味核苷酸、游离氨基酸及挥发性物质上的差异。结果表明:肌苷酸、次黄嘌呤和次黄嘌呤核苷是传统腊肉中主要呈味核苷酸,而液熏腊肉中次黄嘌呤的含量显著低于传统腊肉(P<0.05);液熏腊肉中丙氨酸、正缬氨酸及一些呈现甜味的氨基酸含量比贵州和四川腊肉要高。GC-MS和GC-IMS结果显示,液熏腊肉瘦肉和肥肉中挥发性物质组成及含量均显著低于传统腊肉(P<0.05),且液熏腊肉中三甲基吡嗪、3-羟基-2-丁酮、3-甲基-2-丁烯醛、1-羟基-2-丙酮等物质相对含量较高。该研究对改进液熏腊肉风味品质、生产出不同特色风味的液熏腊肉产品提供一定的参考价值。更多还原

【Abstract】 This study aims to investigate the disparities in flavor quality between green liquid-smoked bacon and traditional smoked bacon. The techniques such as high performance liquid chromatography(HPLC), solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS), and gas chromatography-ion mobility spectrometry(GC-IMS) are employed to compare the differences in flavor quality, including nucleotides, free amino acids, and volatile compounds,between traditional bacon and green liquid-smoked bacon obtained from Hunan, Hubei, Guangdong, Guizhou, Sichuan,and Yunnan provinces. The results indicate that inosine monophosphate, hypoxanthine, and inosine are the primary flavor nucleotides in traditional cured meat. However, the levels of hypoxanthine in liquid-smoked cured meat are significantly lower than in traditional cured meat from other regions(P<0.05). Liquid-smoked bacon has higher levels of alanine, leucine, and some sweet-tasting amino acids compared to Guizhou bacon and Sichuan bacon. The GC-MS and GC-IMS results reveal that the volatile flavor substances present in lean meat and fat of liquid-smoked bacon are noticeably lesser in comparison to traditional bacon. And the relative content of substances such as trimethyl pyrazine, 3-hydroxy-2-butanone, 3-methyl-2-butene aldehyde, and 1-hydroxy-2-propanone is higher in liquid-smoked bacon. This study provides a certain reference value for improving the flavor quality of liquid-smoked bacon and producing liquid-smoked bacon products with different characteristic flavors.更多还原