不同烟熏烘烤方式对湘西腊肉挥发性成分的比较

以湖南湘西腊肉为研究对象,比较工厂快速烘烤烟熏和农家传统风干烟熏过程对湘西腊肉挥发性成分的影响。采用固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS),分别对工厂快速烘烤方式的腌制结束、烘烤烟熏2 d、6 d三个阶段进行取样分析和农家传统风干烟熏的腌制结束、烟熏5 d、15 d、30 d后四个阶段的腊肉进行取样分析,比较两种加工方式成品挥发性成分的差别。在工厂和农家加工过程中分别鉴定出73种和76种挥发性成分,分析得出湘西腊肉大致挥发性成分为酯类、酸类、醛类、酮类、酚类和烃类。工厂加工腊肉成品中主体挥发性成分是酚类、醛类和烃类,其相对含量分别为62.50%、8.95%和5.08%;农家加工腊肉成品中主要挥发性成分有酚类、酯类和烃类,其相对含量分别为14.80%、0.91%和0.68%。工厂加工成品的挥发性成分在种类和相对含量上均高于农家加工成品。

Comparison between Volatile Compounds in Fast, Factory Dry-smoked and Traditional Air Dry-smoked Xiang-xi Chinese Bacon

The main volatile compounds in traditional Xiang-xi Chinese bacon produced by rapid dry-smoking in a factory and traditional air dry-smoking were analyzed. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to determine the volatile compounds. Samples were obtained at end of curing, 2 and 6 days after drying and smoking for factory products, and after 5, 15, and 30 days for traditional dry-smoked products. The differences between finished products in the volatile flavor compounds were also compared. In total, 73 and 76 distinct volatile compounds were identified from factory products and traditional air-dried products, respectively. The main compounds in Xiang-xi Chinese bacon were esters, acids, aldehydes, ketones, phenols, and hydrocarbons. The main compounds in finished factory products were phenols (62.50%), aldehydes (8.95%), and hydrocarbons (5.08%), and in air-dried finished bacon were phenols (14.80%), esters (0.91%), and hydrocarbons (0.68%). The variation and relative contents of volatile compounds were higher in factory products than that in air-dried products.