基于SPME-GC-MS分析不同烤制时间新疆烤羊腿表层及内层挥发性化合物

为研究烤制时间对新疆烤羊腿表层和内层挥发性化合物的影响，采用固相微萃取-气相色谱-质谱技术对烤制时间分别为0.5、1、1.5、2、2.5、3 h的烤羊腿表层和内层的挥发性化合物进行分析。结果表明烤羊腿表层和内层分别检测出64 种和55 种挥发性化合物，主要为烃类、醇类、醛类、杂环类、酮类、酯类和酸类。随着烤制的进行，烤羊腿表层的烃类、醇类、醛类、杂环类、酮类、酯类物质的种类和含量均高于内层。1.5 h是烤羊腿产生挥发性化合物的关键点。通过对已检出的烤羊腿特征挥发性风味物质相对气味活度值进行分析得出2.5 h时烤羊腿中特征挥发性风味物质对烤羊腿表层和内层的贡献最大，其中1-辛烯-3-醇、壬醛、(E,E)-2,4-癸二烯醛、辛醛、己醛对烤羊腿的香气贡献较高。

Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS

In order to study the effect of roasting time on volatile compounds in the surface and inner layers of Xinjiang roast lamb leg, we applied solid phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS) to analyze the volatile compounds in the surface and inner layers of roast lamb leg with roasting times of 0.5, 1, 1.5, 2, 2.5, and 3 h. The results showed that a total of 64 and 55 volatile compounds, mainly hydrocarbons, alcohols, aldehydes, heterocycles, ketones, esters and acids, were respectively detected in the surface and inner layers of roast lamb leg. As roasting proceeded, the types and contents of hydrocarbons, alcohols, aldehydes, heterocycles, ketones and esters in the surface layer of roast lamb leg were higher than those in the inner layer. Roasting time of 1.5 h was the key point to produce volatile compounds in roast lamb leg. Based on their relative odor activity values(ROAVs), it was concluded that the characteristic volatile flavor compounds detected at 2.5 h contributed the most to the surface layer and inner layer of roast lamb leg. Among them, 1-octen-3-ol, nonanal,(E,E)-2,4-decadienal, octanal and hexanal contributed the most to the aroma of roast lamb leg.