机构地区: 仲恺农业工程学院轻工食品学院
出 处: 《食品与发酵工业》 2011年第8期161-165,共5页
摘 要: 文中以过氧化值(POV)、酸值(AV)、茴香胺值(P-AV)表征猪脂氧化状态,并确定生产优质猪肉味香精的脂肪控制氧化条件为:温度130℃,时间4h,此时油脂的过氧化值为341 meq/kg、酸值为1.4 mgKOH/g、茴香胺值为580。通过固相微萃取法(SPME)萃取油脂挥发性成分,气-质联用(GC-MS)分析猪脂控制氧化前后的产物,试验共检测出85种呈味物质,其中醛类物质20种,含量占香气成分总量的53.34%,(E,E)-2,4-癸二烯醛含量最高达到27.03%。此外还检测到酮类、醇类、烃类、呋喃、吡喃、吡啶类、δ-戊丁基内酯、γ-十二内酯等多种呈味物质。 Peroxide value (POV), acid value (AV) and p-anisidine value (P-AV)are the indexes of oxidation state of lard. The optimal conditions for controlling oxidation are oxidized at 130 ℃ for 4 h. The results shows that the peroxide value is 341 meq/kg, the acid value is 1.40 mgKOH/g and p-anisidine value is 580. The volatile compounds are extracted by solid-phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Eighty five sapid compounds are detected, including 20 aldehydes which account for 53.34% of total aroma compounds (E, E) - 2,4-Decadienal was 27.03% , the highest content of the whole components. In addition, ketones, alcohols, olefin, furan, pyran, pyridine, 8- Nonalaetone, γ- Dodecalactone, and other sapid substances are detected as well.