Page 163 - 《精细化工》2022年第9期

第 39 卷第 9 期 精 细 化 工 Vol.39, No.9
2022 年 9 月 FINE CHEMICALS Sept. 2022

香料与香精
恩施土家烟熏腊肉挥发性成分提取

刘双双 1,2 ，冯 亮 1,2 ，谢雅婷 1,2 ，张路晗 1,2 ，杨 艳 1,2* ，余爱农 1,2

（1. 湖北民族大学 化学与环境工程学院，湖北 恩施 445000；2. 生物资源保护与利用湖北省重点实验
室湖北民族大学，湖北 恩施 445000）

摘要：采用索氏提取法（SE）、水蒸气蒸馏法（SD）、同时蒸馏萃取法（SDE）和顶空固相微萃取法（HS-SPME）
提取恩施土家烟熏腊肉挥发性物质。结合 GC-MS 技术对挥发性物质进行了分析，并对比了各提取方法对挥发性
物质分布与含量的影响；此外，对挥发性物质进行了风味总结和嗅闻分析。结果表明，4 种提取方法提取的挥
发性物质种类分别为 83、53、79 和 62 种，其中相同的挥发性物质有 22 种。挥发性物质分别为烃类、醇类、酚
类、醛类、酮类、酸类、酯类、醚类及其他含硫含氮杂环化合物；各挥发性物质含量较大的为 HS-SPME 提取
得到的苯酚，为 42016.73 ng/g。通过各挥发性物质的香气活度值（OAV）分析发现，对恩施土家烟熏腊肉风味
有贡献的主要风味物质有 59 种，其中 OAV 较突出的为经 HS-SPME 提取得到的愈创木酚，高达 10934。尽管不
同提取方法各有优缺点，可以相互补充，但 HS-SPME 得到的大部分挥发性物质的相对含量比其他方法要高。
关键词：烟熏腊肉；挥发性物质；香气活度值；提取；嗅闻分析；气质联用
中图分类号：O657.63；R284.2 文献标识码：A 文章编号：1003-5214 (2022) 09-1881-13

Extraction of volatile components from Enshi Tujia smoked bacon

1,2
1,2
1,2
1,2
LIU Shuangshuang , FENG Liang , XIE Yating , ZHANG Luhan ,
1,2
YANG Yan 1,2* , YU Ainong
（1. School of Chemistry and Environmental Engineering, Hubei Minzu University, Enshi 445000, Hubei, China; 2. Key
Laboratory of Biological Resources Protection and Utilization of Hubei Province, Hubei Minzu University, Enshi
445000, Hubei, China）
Abstract: Volatile substances of Enshi Tujia smoked bacon (ETSB) were extracted by Soxhlet extraction,
steam distillation, simultaneous distillation-extraction and headspace solid-phase microextraction, respectively.
The effects of different extraction methods on the distribution and content of volatile substances extracted
were then compared following GC-MS analysis, and the flavor and odor profiles were summarized. The
results showed that the number of components in volatile substances extracted by the four different methods
were 83, 53, 79 and 62, respectively, with 22 in common. The main components were hydrocarbons,
alcohols, phenols, aldehydes, ketones, acids, esters, ethers and other sulfur-containing nitrogen-containing
heterocyclic compounds with the content of phenol extracted by headspace solid phase microextraction the
highest (42016.73 ng/g). Furthermore, odor activity value (OAV) analysis demonstrated that roughly 59
compounds contributed to the flavor of ETSB, among which guaiacol extracted by headspace solid phase
microextraction exhibited the most prominent OAV of 10934. Although different extraction methods had
advantages and disadvantages and could complement each other, the relative content of most volatile
substances obtained by headspace solid phase microextraction was higher in comparison to those extraced
by other methods.
Key words: smoked bacon; volatile substances; odor activity value; extraction; olfactory analysis; GC-MS

收稿日期：2022-03-12; 定用日期：2022-05-18; DOI: 10.13550/j.jxhg.20220219
基金项目：国家自然科学基金项目（31960512）；湖北省自然科学基金项目（2018CFB650）；生物资源保护与利用湖北省重点实验室
（湖北民族大学）基金项目（PT012010）
作者简介：刘双双（1992—），女，硕士生，E-mail：1527580460@qq.com。联系人：杨 艳（1980—），女，副教授，电话：0718-8437531，
E-mail：yanyang8069@163.com。