香酥兔肉加工过程中挥发性成分的研究

为了探索经复合酶和改良剂处理的兔肉油炸后产品挥发性物质的变化，采用顶空固相微萃取法（headspace solid phase micro-extraction，HS-SPME）结合气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）联用技术，对兔肉加工过程中鲜肉、嫩化、腌制、油炸4个阶段的挥发性成分进行分析、鉴定。结果表明：香酥兔肉加工过程中共鉴别出挥发性成分60种，烃类24种、醛类14种、酯类3种、酮类3种、酚类2种、酸类2种、醇类2 种、醚类1种、其他类化合物7种，其中，醛类、烃类、杂环类贡献最大；此外，4个加工阶段样品中检测出的挥发性成分种类数量分别为18种、19种、27种、31种，油炸阶段数量最多。
To explore the changes of volatile compounds about the fried rabbit meat products which were improved by enzyme and modifier，the four processing stages of rabbit meat（fresh，tenderize，pickle，fried） were analyzed by headspace solid phase micro-extraction（HS-SPME） and gas chromatography-maa spectrometry（GC-MS）. Results：A total of 60 volatile compounds were identified in fried rabbit meat processing，including 24 hydrocarbons，14 aldehydes，3 esters，3 ketones，2 phenols，2 Acid，2 alcohols，1 ethers，7 heterocyclic compounds，in which the aldehydes ，the hydrocarbons and the heterocyclicccontribute largestly.While the number of the four processing stages' volatile components were 18，19，27and 31，and the fried stage is most