Change in volatile compounds of ceramic-pot sealed meat during the processing and storage
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摘要: 为了探明雅安罐罐肉挥发性物质的变化规律,本研究以不同加工与贮藏阶段的罐罐肉为对象,用同时蒸馏萃取结合气相色谱/质谱法对挥发性化合物进行分析。结果显示,罐罐肉在加工与贮藏过程中共检测出120种挥发性物质,醇、醛、酮、烃、酰胺、酯是主要成分,其中以己醛和2,4-癸二烯醛为主的醛类物质相对含量最高（最高达64.42%）。在加工过程中醛、酮、酯显著增加,并检测出酰胺类物质。在贮藏过程中醇、醛、酮的相对含量整体呈现下降趋势,烃类、酰胺类、酯类和其他化合物的相对含量整体呈上升趋势,并新产生了（2E）-2-十一碳烯醛、甲酸己酯、（Z）-9-十八烯酸酰胺和2-戊基呋喃等物质。Abstract: In order to investigate the variation of volatile compounds in Ceramic-pot sealed meat, simultaneous distillation extractor and gas chromatography mass spectrometry were used to analyze the volatile compounds of Ceramic-pot sealed meat in different processing and storage phases.Results showed that a total of 120 volatile compounds were detected in Ceramic-pot sealed meat during the processing and storage.Alcohols, aldehydes, ketones, hydrocarbons, amides and esters were the major ingredients, while the relative contents of aldehydes, which were mainly hexanal and 2, 4-decadienal, amounted highest (64.42%) .During the processing, aldehydes, ketones, esters increased notably, while amides were detected.During the storage, the relative contents of alcohols, aldehydes and ketones decreased overall, whereas hydrocarbons, amides esters and other compounds increased, meanwhile (2E) -2-undecenal, formic acid hexyl ester, (Z) -9-octadecenamide and 2-pentylfuran were newly generated.
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