成曉瑜++劉文營++張順亮++趙冰++李迎楠++賈曉云++王守偉

摘 要：采用脂肪誘導(dǎo)氧化方法對北京清醬肉進(jìn)行誘導(dǎo)氧化穩(wěn)定期考察，并借助固相微萃取-嗅聞-氣相色譜質(zhì)譜法對氧化產(chǎn)生哈敗味道的樣品進(jìn)行揮發(fā)性氣味分析。結(jié)果表明：誘導(dǎo)溫度與誘導(dǎo)期呈負(fù)相關(guān)性，90 ℃氧化誘導(dǎo)期只有5.26 h。清醬肉經(jīng)誘導(dǎo)氧化后出現(xiàn)哈敗味，經(jīng)嗅聞-氣質(zhì)色譜共篩選出44 種揮發(fā)性氣味成分，其中對照組27 種，哈敗組31～34 種。哈敗后清醬肉的醛類的種類增加最明顯，由5 種增加到13 種，其中己醛的相對含量增加最高，3-甲基丁醛、戊醛、反-2-辛烯醛、癸醛、反-2-壬烯醛、反-2-癸烯醛、反，反-2，4-癸二烯醛為新增的醛類物質(zhì)，它們均對哈敗氣味的呈現(xiàn)起到一定作用。

關(guān)鍵詞：固相微萃取-嗅聞-氣相色譜質(zhì)譜法；北京清醬肉；氣味；誘導(dǎo)氧化

Analysis of Induced Oxidation and Main Rancid Compounds of Beijing Pickled Sauced Meat

CHENG Xiaoyu， liu Wenying， ZHANG Shunliang， ZHAO Bing， LI Yingnan， JIA Xiaoyun， WANG Shouwei*

（China Meat Processing and Engineering Center， China Meat Research Center， Beijing Academy of Food Sciences， Beijing 100068， China）

Abstract： The induction of fat oxidation was performed to evaluate the oxidation stability of Beijing pickled sauced meat and the main volatile odor compounds responsible for its oxidative rancidity were analyzed by solid-phase microextraction （SPME） combined with gas chromatography-mass spectrometry-olfactometry （GC-MS-O）. The results showed that temperature had a negative correlation with the induction period of fat oxidation； the oxidation period was only 5.26 h at

90 ℃. The meat product developed a rancid odor after induction of fat oxidation. A total of 44 volatile odor compounds were detected by GC-MS-O， 27 compounds of which existed in control samples and 31–34 of which in oxidized samples. The number of aldehydes increased most obviously， from 5 to 13， and 7 new aldehydes， isovaleraldehyde， valeraldehyde， （e）-2-octenal， decanal， E，E-2，4-decedienal， 3-heptylacrolein and trans-2-nonenal， were identified， all of which played a role in the rancid odor. The maximum increase in the relative amount of hexanal was observed among all the identified aldehyde compounds.

Key words： solid-phase microextraction combined with gas chromatography-mass spectrometry-olfactometry （SPME- GC-MS-O）； Beijing pickled sauced meat； odor； induced oxidation

DOI：10.15922/j.cnki.rlyj.2016.02.001

中圖分類號：TS251.5 文獻(xiàn)標(biāo)志碼：A 文章編號：1001-8123（2016）02-0001-04

引文格式：

成曉瑜， 劉文營， 張順亮， 等. 北京清醬肉誘導(dǎo)氧化及哈敗氣味分析[J]. 肉類研究， 2016， 30（2）： 1-4. DOI：10.15922/j.cnki.rlyj.2016.02.001. http：//rlyj.cbpt.cnki.net

CHENG Xiaoyu， LIU Wenying， ZHANG Shunliang， et al. Analysis of induced oxidation and main rancid compounds of Beijing pickled sauced meat[J]. Meat Research， 2016， 30（2）： 1-4. （in Chinese with English abstract） DOI：10.15922/j.cnki.rlyj.2016.02.001. http：//rlyj.cbpt.cnki.net

北京清醬肉是中國漢族傳統(tǒng)名食，創(chuàng)制于明代，至今已有400多年的歷史。《天橋雜詠》云：“故都肉味比江南，清醬腌成亦美甘，火腿金華廣東臘；堪為鼎足共稱三大名肉[1]?！逼渖珴舍u紅，清香鮮美，利口不膩，肥肉薄片，晶瑩透明，瘦肉片則不柴不散，風(fēng)味獨特。清醬肉主要經(jīng)過鹽腌、醬腌、風(fēng)干等工藝，前后需要幾個月的時間[2]。清醬肉屬于我國傳統(tǒng)腌臘肉制品，而在腌臘肉制品中脂肪的水解和氧化在其風(fēng)味體現(xiàn)中發(fā)揮著重要的作用[3]。但是脂肪極易氧化，俗稱脂肪“哈敗”或稱“酸敗”，而失去了食用價值。油脂的一級氧化產(chǎn)物是氫過氧化物，表明油脂受到氧化的初級程度，是油脂氧化哈敗的關(guān)鍵產(chǎn)物[4]。