姚力为,詹淞丞,刘阳,乔明锋,吴华昌

• 1:四川旅游学院烹饪与食品科学工程学院
• 2:四川旅游学院烹饪科学四川省高等学校重点实验室
• 3:成都大学食品与生物工程学院

摘要(Abstract)：

为探究烹饪方式对牦牛肉牛排挥发性风味物质的影响，该研究采用电子鼻、HS-GC-IMS、HS-SPME-GC-MS技术分析了4种不同的烹饪方式(煎制、烤制、先烤后煎、先煎后烤)对牦牛肉牛排挥发性有机化合物的影响。电子鼻结果显示，4种烹饪方式所制备的牛排香气轮廓存在显著性差异，其中煎制和烤制样品的挥发性物质较相似，而先烤后煎和先煎后烤的牦牛肉牛排表现出较大的气味差异。HS-GC-IMS分析结果表明，在牦牛肉牛排中共鉴定出67种挥发性物质，而GC-MS鉴定出122种挥发性物质。变量重要性投影(VIP)分析结果显示，在GC-IMS和GC-MS分析中，分别鉴定出9种和25种VIP值大于1的潜在关键挥发性化合物。对这些潜在关键化合物的香气贡献进行分析发现，松油烯、3-乙氧基丙酸乙酯和异戊醇-D等挥发性化合物与先煎后烤牛排的香气贡献呈正相关；1-庚烯-3-醇和3-己酮与烤制牛排的气味呈正相关；而2-乙基己基醛和5-甲基-3-己醇与煎制和先煎后烤牛排的气味呈负相关，同时与2-甲基丁醛呈正相关，这些挥发性化合物可能在牦牛肉牛排独特的挥发性物质中发挥重要作用。该研究结果为牦牛肉牛排的烹饪加工提供了理论基础。

关键词(KeyWords)： 牦牛肉牛排;烹饪方式;HS-GC-IMS;HS-SPME-GC-MS;多元统计分析法

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅重点研发项目(23ZDYF3065);; 四川省教育厅科技创新团队项目(21SCTUTG01)

作者(Author): 姚力为,詹淞丞,刘阳,乔明锋,吴华昌

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