【摘要】：基于模糊數(shù)學(xué)感官評(píng)價(jià)法優(yōu)化紅燒豬肉制作工藝參數(shù)(焯水時(shí)間、燜q溫度、燜q時(shí)間)。采用固相微萃取(SPME)預(yù)處理與氣相色譜-質(zhì)譜(GC-MS)聯(lián)用技術(shù)相結(jié)合對(duì)紅燒豬肉中揮發(fā)性風(fēng)味成分進(jìn)行分離鑒定。結(jié)果表明,紅燒豬肉的最佳工藝條件為:焯水時(shí)間3 min,燜q溫度100℃,燜q時(shí)間2.5 h。對(duì)SPME萃取參數(shù)(平衡時(shí)間、萃取溫度、萃取時(shí)間)進(jìn)行優(yōu)化,確定較佳的萃取條件是:水浴溫度60℃下平衡10 min,萃取35 min。通過SPME-GC/MS共鑒定出60種揮發(fā)性風(fēng)味成分,包括醇類10種、醛類10種、脂肪烴類15種、酯類5種、酮類7種、含S、N化合物7種及其它化合物6種。紅燒豬肉揮發(fā)性風(fēng)味成分中醛類比例最高(24.68%),其次含S、N化合物(20.99%)、脂肪烴類(19.57%)、醇類(16.88%),而酯類、酮類及其它化合物比例較低(10%),其中己醛(0.72μg/g)、檸檬烯(0.51μg/g)、硫化丙烯(0.51μg/g)為含量較高的化合物。
[Abstract]:Based on the sensory evaluation method of fuzzy mathematics, the processing parameters (blanch time, stew temperature, stew time) were optimized. The volatile flavor components in pork were separated and identified by solid phase microextraction (SPME) (SPME) pretreatment combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the optimum technological conditions were as follows: stewing water for 3 min, stewing Q / C at 100 鈩，

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