真空减压浓缩工艺对牛骨汤挥发性化合物的影响
作 者：
杨濯羽;李永鹏;余群力;张丽;张文华;张玉斌
单 位：
宁夏夏华清真肉食品有限公司;甘肃农业大学食品科学与工程学院
关键词：
牛骨汤;真空减压浓缩工艺;挥发性化合物
摘 要：
研究真空减压浓缩工艺对于牛骨汤中挥发性化合物的影响,选取成年黄牛骨,并分为2组:普通牛骨汤组和浓缩牛骨汤组,分别制备骨汤,运用气相色谱-质谱联用技术进行挥发性化合物的测定.结果发现,真空浓缩处理使牛骨汤不仅含有普通牛骨汤中的烃类、醇类、醛类、酮类、酯类、芳香族以及杂环类化合物外,还产生了酸类、β-倍半水芹烯、2,3-二甲基吡嗪等新物质.同时发现浓缩处理后的牛骨汤中的醛类物质减少了42.57%,芳香族化合物含量增加了17.26%,烃类物质增加了11.78%,酯类物质增加了7.39%,其他物质相对含量变化不明显.结果表明,真空减压浓缩工艺能够提升芳香族和烃类化合物含量,并减少醛类物质,因而对牛骨汤中挥发性化合物具有明显影响.
单 位：
College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China%Ningxia Xiahua Muslim Food Co.Ltd.,Zhongwei 755002,China
关键词：
beef stock%vacuum concentration%volatile compounds
摘 要：
In order to investigate the effect of vacuum concentration on volatile compounds in beef stock,ordinary and concentrated beef bone stocks maded from adult cattle bones were analyzed by GC-MS for volatile composition.In addition to hydrocarbons,alcohols,aldehydes,ketones,esters,aromatic compounds and heterocyclic compounds,the concentrated bone stock also contained the compounds acid,β-sesqui-phellandrene and 2,3-dimethyl-pyrazine,which were not found in the oridinary bone stock.Meanwhile,the content of aldehydes in the concentrated stock was 42.57% lower than in its the ordinary stock,whereas the contents of aromatic compounds,hydrocarbons and esters were increased by 17.26%,11.78% and 7.39% in the former,respectively,although no evident differences were observed for other volatile compounds.These results suggeste that vacuum concentration can increase the contents of aromatic compounds an hydrocarbons and reduce the content of aldehydes,indicating a significant effect on volatile compounds in beef bone stock.
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