从江腊香猪肉挥发性风味物质检测及前体成分分析

采用SPME-GC/MS和HPLC分别对从江腊香猪产品的挥发性风味物质和氨基酸组成进行了鉴定分析,并用PDMS针头进行固相微萃取,热解析后进行质谱分析。结果表明:腊香猪精瘦肉中具有90种挥发性成分,列前10位化合物次序是:己酸乙酯、乙醇、戊酸、四甲基吡嗪、3-羟基-2-丁酮、柠檬精油、2,3-丁二醇、苯乙酮、醋酸和丁基羟基甲苯,在所有检出的化合物中,酸类占13.46%,醇类占18.93%,酯类占18.3%,醛类占4.21%。腊香猪精瘦肉经水解氨基酸分析,所含的17种氨基酸中,谷氨酸含量最高(4.43%),必需氨基酸总量为12.14%,鲜味氨基酸总量为12.23%,蛋白质总量为27.71%。

Detection and Analysis of Volatile Flavor Compounds of Cured Meat Made of Congjiangxiang Pig

The volatile flavor compounds and amino acids of the cured meat made of Congjiangxian pig were detected by SPME-GC/MS and HPLC technique.The results show that there are 90 volatile flavor compounds in the muscle of the cured meat,such as hexanoic acid ethyl ester,ethanol,pentanoic acid,tetramethylpyrazine,3-hydroxy-2-butanone,limonene,2,3-butanediol,acetophenone,acetic acid and butylated hydroxyl toluene,there are acids(13.46%),alcohols(18.93%),(esters(18.3%)) and aldehydes(4.21%) in the total tested compounds,there are 17 amino acids in the lean meat of cured meat and the contents of glutamic acid,total protein,necessary amino acid and tasty amino acid are 4.43%,27.71%,12.14% and(12.23%) in 17 tested amino acids respectively.