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第 35 卷第 7 期 精 细 化 工 Vol.35, No.7
201 8 年 7 月 FINE CHEMICALS July 2018

香料与香精
不同压力下猪肉香精挥发性风味成分的差异性

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乔凯娜，王琳涵，孔 琰，张玉玉 ，孙宝国，陈海涛，孙 颖
（北京市食品风味化学重点实验室，食品质量与安全北京实验室，北京食品营养与人类健康高精尖创新中
心，北京工商大学，北京 100048）

摘要：为了考察不同压力下猪肉香精挥发性风味成分的差异性，采用固相微萃取法（SPME）分别萃取常压和加
压热反应条件下制备的猪肉香精中挥发性风味成分，并结合气相色谱-质谱联用技术（GC-MS）和气相色谱-嗅
闻技术（GC-O）进行鉴定。结果显示：常压制备的猪肉香精中共鉴定出 45 种挥发性成分，其种类及质量分数
分别为： 烃类 5 种（6.58%），醛类 16 种（21.20%），醇类 10 种（6.07%），酸类 8 种（3.15%），杂环及其他化
合物 6 种（37.19%）。加压制备的猪肉香精中共鉴定出 38 种挥发性成分，包括烃类 3 种（1.49%），醛类 14 种
（9.65%），醇类 6 种（1.96%），酯类、酮类和酸类共计 5 种（2.89%），杂环及其他化合物 10 种（47.73%）。两
者均鉴定出的化合物有 22 种，包括苯甲醛、枯茗醛、蘑菇醇、4-甲基-5-羟乙基噻唑、茴香脑等。通过常压热反
应方式制备的猪肉香精中主要挥发性风味成分较多，更接近厨房菜肴。
关键词：猪肉香精；热反应；挥发性风味成分；固相微萃取-气相色谱-质谱联用；气相色谱-嗅闻技术；香料与香精
中图分类号：TS207.3 文献标识码：A 文章编号：1003-5214 (2018) 07-1188-08

Difference of Volatile Flavor Compounds of Pork
Flavor under Different Pressure

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QIAO Kai-na, WANG Lin-han, KONG Yan, ZHANG Yu-yu ,
SUN Bao-guo, CHEN Hai-tao, SUN Ying
（Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced
Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing
100048, China）

Abstract: In order to explore the difference of the volatile flavor components of pork flavor under different
pressure, volatile flavor components of pork flavor of thermal reaction in atmospheric pressure and
pressurization were extracted by solid-phase micro extraction (SPME), and identified by gas
chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry spectrometry (GC-O).
The results showed that a total of 45 volatile compounds were identified in the pork flavor by atmospheric
pressure, including 5 hydrocarbons (6.58%), 16 aldehydes (21.20%), 10 alcohols (6.07%), 8 acids (3.15%),
6 heterocyclic compounds and others (37.19%). A total of 38 volatile compounds were identified in the pork
flavor of pressurization, including 3 hydrocarbons (1.49%), 14 aldehydes (9.65%), 6 alcohols (1.96%), 5
kinds of esters, ketones and acids (2.89%), 10 heterocyclic compounds and others (47.73%). Twenty-two
volatile compounds were detected by both extraction methods including benzaldehyde, cuminaldehyde,
1-octen-3-ol, 4-methyl-5-thiazoleethanol, anethole, and so on.The characteristic of the mainly volatile
compounds in pork flavor under atmospheric pressure had a better quality than that under pressurization,
which was more close to the flavor of dishes.
Key words: pork flavor; thermal reaction; volatile flavor compounds; SPME-GC-MS; GC-O; perfumes and
essences
Foundation items: the National Key R & D Program of China (2016YFD0400705), Supported by the

收稿日期：2017-06-30; 定用日期：2017-11-13; DOI: 10.13550/j.jxhg.20170524
基金项目：国家重点研发计划（2016YFD0400705）；国家自然科学基金（31401604）
作者简介：乔凯娜（1994—），女，硕士生，E-mail：qiaokn@163.com。联系人：张玉玉（1982—），女，博士，副教授，E-mail：zhangyy2@163.com。