【作者】 刘士健；

【导师】 李洪军；

【作者基本信息】 西南农业大学 ， 农产品加工及贮藏工程， 2005， 硕士

【摘要】 腊肉是一种历史悠久的中式传统肉制品,在我国已有上千年的加工和食用历史,我国劳动人民已积累起了丰富的腊肉生产经验。腊肉的种类繁多,主要按照地区对腊肉进行分类。腊肉由于色泽美观、风味独特、便于贮藏,具有广阔的消费市场和消费群体。腊肉与其它肉制品有着非常明显的区别,它集肉香、腌腊香、鲜味于一体,风味物质组成是一个十分复杂的全面呈味体系。 为了全面、系统地了解腊肉主体风味物质的成分及其在加工过程中的形成机理和变化趋势,本研究按照传统的加工工艺、使用现代化的烟熏炉对腊肉进行生产,使用SDE装置收集腊肉4个加工阶段的主体风味物质,使用旋转蒸发仪和吹氮浓缩的方法对腊肉的风味物质进行富集浓缩,然后进行气谱/质谱(GC/MS)分析,鉴定出腊肉主体风味物质的组成成分,通过内标法确定主体风味物质的相对百分含量,根据物质的相对百分含量、变化趋势及物质特性进行了分析研究。研究结论如下: 1.腊肉的生产工艺为:鲜肉→切块→腌制→晾干→烟熏→成品。工艺参数为:腊肉腌制时间为48小时,腌制温度为0～4℃;晾干时间为2小时;烟熏室内温度为60℃、湿度为75%;烟熏时间36小时。腊肉的腌制剂配方为:食盐2.5%、抗坏血酸0.3%、亚硝酸钠0.015%、白糖1%、白酒1%。 2.确定了腊肉进行GC/MS分析的条件为:色谱柱:DB-5ms(30m×0.25mm×0.251μm);程序升温条件:60℃(2min)→300℃,升温速率5℃/min;载气:He;流速:1ml/min;接口温度150℃,离子源温度150℃;轰击电压70eV;电离方式EI,进样量:0.6μl;标准图库:Nist,Willy,Nbs。 3.通过GC/MS分析,在4个加工阶段定性鉴定出腊肉加工过程中的各种化合物91种,其中酚类物质11种,羰基类化合物8种,碳氢化合物19种,酯类物质25种,醇类物质10种,脂肪酸类3种,醚类8种。4个加工阶段的各种化合物的种类分别为:第一阶段出现的酚类0种,羰基化合物1种,碳氢化合物7种,醇类7种,酯类11种,醚类2种,脂肪酸类2种;第二阶段出现的酚类7种,羰基化合物4种,碳氢化合物8种,醇类8种,酯类10种,醚类1种,脂肪酸类3种;第三阶段出现的酚类10种,羰基化合物3种,碳氢化合物9种,醇类5种,酯类10种,醚类5种,脂肪酸类3种;第四阶段出现的酚类11种,羰基化合物5种,碳氢化合物13种,醇类5种,酯类13种,醚类3种,脂肪酸类3种。 4.腊肉4个加工阶段中酚类物质的相对百分含量分别为0.00%,1.04%,10.85%,26.51%;碳氢化合物相对百分含量为1.08%,1.91%,3.25%,10.23%;醇类相对百分含量分别为12.07%,12.65%,11.66%,11.01%;酯类相对百分含量分别为13.03%,15.88%,16.73%,22.20%;醚类相对百分含量分别为5.04%,21.65%,28.65%,24.73%,羰基化合物相对百分更多还原

【Abstract】 Preserved meat, as the traditional meat products in china, has more than one thousand years’ history and a mind - boggling bazaar because of its beauty, taste, luster and convenience for hoarding .In our country, People have a great deal of experiences of producing preserved meat. There are many kinds of preserved ham in china, and the mothods of classification are in accordance with areas.There are obvious differences between preserved meat and other meat products. The flavor composition of preserved meat is fairly complex. In order to research the mechanism and process of the main flavour composition systematically, the flavor composition was trapped with SDE, the composition was concentrated with revolved and evaporated instrument and the qualitative and quantitative character- izations of the extract was performed by means of GC/ MS. The comparable percent of compositions was defined with method of inside marks.1. The preserving composition is:NaC12.5%,Vc0.3%,NaNo20.015%,sugar 1% and wine 1 %.The manufactured process is: meat→cutting→smoked→dried→products. The parameter is: preserving time is 48 hours in 4℃ .dried time is 2 hours, roasted temperature is 60℃ .humidity is 75 % and roasted time is 36 hours.2. The condition of GC/MS is that capillary column: DB-5ms ( 30m×0.25mm×0.25um); column temperature:60℃(2min)→300℃,5℃C/min;carrier gas: He, 1ml/min; injected quantity:0.6ul; ionization voltage: 70eV; Nist, Willy, Nbs.3. The results show:91 flavor constituents were identified by GC/MS data, including 11 kinds of phenol, 10 kinds of alcohol, 8kindsofcarbonyl , 19 kinds of hydrogen , 25 kinds of ester and 3 kinds of fatty acid. The compositions During four processing period were identified as follows: In the first period: no phenol. 1 kind of carbonyl, 7 kinds of hydrogen, 7 kinds of alcohol , 11 kinds of ester, 2 kinds of aether and 2 kinds of fatty acid. In the second period: 7 kinds of phenol ,4 kinds of carbonyl, 8 kinds of hydrogen, 8 kinds of alcohol , 10 kinds of ester, 1 kind of ester and 3 kinds更多还原