本文主要研究内容
作者张慢（2019）在《清炖型肉汤的风味形成机制及电炖锅烹饪程序优化》一文中研究指出：肉汤由于具有独特风味和鲜美滋味,是广受各地人民喜爱的一个菜肴。传统砂锅烹饪肉汤具有较好的风味,但随着社会的发展和进步,肉汤的烹饪主要是以更为智能化和快捷化的电炖锅为主,但市售商用电炖锅长时间烹饪会导致肉汤风味劣变,使其品质无法保障。本文以猪筒骨汤为主要研究对象,考察商用电炖锅和传统砂锅烹饪肉汤风味的差异,明确影响肉汤风味的主要因素。优化改善电炖锅的烹饪工艺,旨在提高肉汤风味品质、降低异味和缩短工艺时间,并采用偏最小二乘回归法（PLSR）明晰影响猪筒骨汤风味的重要贡献因子。分析不同加热模式烹饪过程中猪筒骨汤挥发性风味物质的变化情况,探索肉汤风味形成机理,并鉴定产生的异味成分;结合模型试验,阐明风味成分的主要化学反应来源。同时,利用快速气相色谱电子鼻建立不同猪筒骨原料、不同加热条件和加热模式下猪筒骨汤风味的快速鉴别方法。比较分析了商用电炖锅和传统砂锅烹饪猪筒骨汤风味品质的差异。感官结果表明,传统砂锅烹饪的猪筒骨汤具有较好的肉香味和较弱的异味,总体接受度较高;而商用电炖锅长时间加热会导致猪筒骨汤风味的劣变。通过气质联用色谱-嗅觉测量法（GC-MS/O）鉴定猪筒骨汤的特征香气成分,结果表明传统砂锅烹饪的样品中检测出26种特征香气成分,而商用电炖锅烹饪的样品中只鉴定出14种香气活性成分。采用气相色谱-质谱联用（GC-MS）和GC-MS/O结合的方法分析两种工艺烹饪样品风味成分的不同。结果表明,传统砂锅烹制的猪筒骨汤中特征香气成分醛类、醇类、酮类、酯类、烃类、含氮物质、呋喃类和其他未知化合物含量都较高。评析造成两种工艺肉汤风味差异的主要原因是升温速率和加热时间的不同。对电炖锅的工艺进行调控研究,结果显示经调控后的猪筒骨汤风味有所改善,醛类和酮类的含量分别提高了12.0%和20.3%。采用电炖锅低温调控模式,通过变化不同的加热参数考察其对猪筒骨汤风味品质的影响。猪筒骨汤的适宜加热条件为:升温速率2.419°C/min,恒温时间20 min,低温温度80°C,低温时间50 min（C4）。通过PLSR方法分析猪筒骨汤的特征香气成分、滋味物质和加工参数对感官属性的贡献性影响,结果表明苯甲醛、6-甲基-5-庚烯-2-酮、2-壬酮、2-十一酮和己酸对肉香味有显著的正面贡献;辛醛和6-甲基-5-庚烯-2-酮对脂香味有显著的正面贡献;而异味则与辛醛和癸醛呈显著负相关。谷氨酸与肉香味有显著正相关性,苯丙氨酸与肉香味呈显著负相关;脂香味和醇厚味两个感官属性与滋味物质之间没有显著的相关性;谷氨酸和组氨酸与异味有显著的负相关性。升温速率、低温温度和低温时间对猪筒骨汤样品的感官属性有显著性影响,特别是低温时间对异味属性呈显著负相关,说明低温调控模式有助于降低肉汤异味。对传统砂锅、商用电炖锅、电炖锅低温调控模式C4、与C4具有相同升温速率和总加热时间但高温一直保持100°C加热的C12 4个样品加热过程中猪筒骨汤挥发性风味物质的变化进行分析。传统砂锅升温速率快和总加热时间短,随着加热过程的进行,传统砂锅烹饪的样品中醛类物质呈先增加、再减少、又增加的趋势,酮类、含氮和呋喃类物质的含量呈上升趋势;商用电炖锅升温速率慢和总加热时间长,样品中醛类、酮类、酯类物质随加热呈现先上升后下降的趋势,且下降幅度明显;高温蒸煮（100°C）会导致挥发性物质的蒸发和损失,脂肪氧化和美拉德反应过度,生成一些刺激性的小分子酸类和酮类物质;与C12样品相比,C4样品加热终点时,醛类、酮类、酯类物质含量有所提高,而醇类和酸类物质有所降低。低温加热模式通过提高升温速率和缩短加热时间、增设自然降温和低温加热阶段,肉汤中主要香气成分得以生成和保留,进一步明晰了低温加热模式有助于改善猪筒骨汤风味。优化后的烹饪模式已在美的生活电器制造公司实现产业化应用和批量生产。基于PLSR方法对电炖锅长时间烹饪的猪筒骨汤中挥发性风味成分和异味属性之间进行相关性分析,结果表明（E）-己烯醛、羟基丙酮、3-羟基-2-丁酮、γ-丁内酯、醋酸、己酸、萘和2-戊基呋喃对异味属性有显著的正面贡献作用。对清炖型猪筒骨汤释放的挥发性风味物质的化学反应来源进行分析研究。无辅料猪筒骨汤、脂肪氧化反应和无脂肪猪筒骨汤美拉德反应的模型实验结果表明,猪筒骨汤中26种挥发性风味物质己醛、辛醛、壬醛、癸醛、苯甲醛、（E）-2-壬烯醛、（E）-2-癸烯醛、（E,E）-2,4-癸二烯醛、（E）-2-辛烯醛、（Z）-2-庚烯醛、1-辛烯-3-醇、2-壬醇、2-壬酮、2,3-辛二酮、γ-壬内酯、棕榈酸乙酯、反油酸乙酯、硬脂酸甲酯、邻苯二甲酸二丁酯、己酸、醋酸、庚酸、辛酸、壬酸、2-戊基呋喃和2,4-二特丁基苯酚来源于脂肪氧化反应;猪筒骨汤中苯甲醛、2-十一酮和吡啶3种风味成分来源于美拉德反应;而异戊醇、十二醇、十六醇、吲哚、2-乙酰基噻唑和5-十二烷基二氢-2（3H）-呋喃酮6种香气成分可能来源于脂肪氧化和美拉德反应之间的相互作用。阐明了清炖型猪筒骨汤的香气成分主要与脂肪氧化有关。加热过程中监测风味的变化情况有利于肉汤质量的控制。通过GC-MS分析表明猪筒骨原料、升温速率和加热时间是猪筒骨汤风味的重要影响因素。利用快速气相色谱电子鼻对不同猪筒骨原料、升温速率、加热时间和加热模式制备的猪筒骨汤样品香气进行快速鉴别,PCA分析结果表明猪筒骨原料、升温速率、加热时间和加热模式的不同都会导致肉汤风味的变化,不同样品之间差异性显著。快速气相色谱电子鼻能够用于猪筒骨汤风味差异的快速区分。研究电炖锅低温调控模式对鸡汤风味品质的改善作用。感官评价比较分析得到鸡汤烹饪的适宜条件为:升温速率2.62°C/min、恒温时间22 min、低温温度90°C、低温时间35 min（TM1）。TM1鸡汤样品具有较强的鸡肉味和较弱的异味。GC-MS和GC-MS/O分析结果显示,TM1样品特征香气成分醛类、醇类和酮类的含量高于其他加热模式。鲜味物质（鲜味氨基酸和肌苷酸）在TM1样品中含量最高。利用PLSR方法对不同加热模式鸡汤样品的感官指标和特征香气成分进行相关性分析,结果发现庚醛、苯甲醛、（Z）-2-癸烯醛、（E,E）-2,4-癸二烯醛、戊醇、2-十一酮、2-戊基呋喃和一种未知化合物与鸡肉味呈显著正相关;脂香味与辛醛、（E,E）-2,4-癸二烯醛和戊醇呈显著正相关;而（E,E）-2,4-癸二烯醛和2-十一酮与异味属性有显著的负相关性。以鲫鱼为研究对象,通过感官分析、GC-MS、GC-MS/O方法考察不同加热模式对鱼汤样品风味品质的影响。感官结果表明,鱼汤制备的适宜加热条件为:升温速率2.44°C/min,低温时间20 min,低温温度90°C,低温加热时间60 min（TM2）。在此条件下,鱼汤具有更浓厚的鱼香味、脂香味和更淡的异味。商用电炖锅和传统砂锅烹饪的鱼汤通过GC-MS/O方法共鉴定出26种特征香气成分,醛类、醇类、酮类、酯类和酚类化合物被认为对鱼汤的浓郁香气有重要作用。GC-MS分析结果显示,不同加热模式对鱼汤的香气成分有显著性影响。与其他加热模式相比,低温调控模式制备的TM2样品中醛类、酮类和酯类物质含量最高。通过PLSR方法对鱼汤的感官属性和特征香气成分之间进行相关性分析,结果表明,鱼香味与辛醛、癸醛、2-庚醇、1-辛烯-3-醇、辛醇、6-甲基-5-庚烯-2-酮和2-十一酮有显著正相关性;乙醇和十二醇与鱼香味有显著负相关性。脂香味与（E）-2-辛烯醛、2-庚醇、1-辛烯-3-醇和棕榈酸乙酯有显著的正相关性。腥味与辛醛和2-庚醇有显著的负相关性。所有的香气成分对异味属性没有显著性影响。
Abstract
rou shang you yu ju you du te feng wei he xian mei zi wei ,shi an shou ge de ren min xi ai de yi ge cai yao 。chuan tong sha guo peng ren rou shang ju you jiao hao de feng wei ,dan sui zhao she hui de fa zhan he jin bu ,rou shang de peng ren zhu yao shi yi geng wei zhi neng hua he kuai jie hua de dian dun guo wei zhu ,dan shi shou shang yong dian dun guo chang shi jian peng ren hui dao zhi rou shang feng wei lie bian ,shi ji pin zhi mo fa bao zhang 。ben wen yi zhu tong gu shang wei zhu yao yan jiu dui xiang ,kao cha shang yong dian dun guo he chuan tong sha guo peng ren rou shang feng wei de cha yi ,ming que ying xiang rou shang feng wei de zhu yao yin su 。you hua gai shan dian dun guo de peng ren gong yi ,zhi zai di gao rou shang feng wei pin zhi 、jiang di yi wei he su duan gong yi shi jian ,bing cai yong pian zui xiao er cheng hui gui fa （PLSR）ming xi ying xiang zhu tong gu shang feng wei de chong yao gong suo yin zi 。fen xi bu tong jia re mo shi peng ren guo cheng zhong zhu tong gu shang hui fa xing feng wei wu zhi de bian hua qing kuang ,tan suo rou shang feng wei xing cheng ji li ,bing jian ding chan sheng de yi wei cheng fen ;jie ge mo xing shi yan ,chan ming feng wei cheng fen de zhu yao hua xue fan ying lai yuan 。tong shi ,li yong kuai su qi xiang se pu dian zi bi jian li bu tong zhu tong gu yuan liao 、bu tong jia re tiao jian he jia re mo shi xia zhu tong gu shang feng wei de kuai su jian bie fang fa 。bi jiao fen xi le shang yong dian dun guo he chuan tong sha guo peng ren zhu tong gu shang feng wei pin zhi de cha yi 。gan guan jie guo biao ming ,chuan tong sha guo peng ren de zhu tong gu shang ju you jiao hao de rou xiang wei he jiao ruo de yi wei ,zong ti jie shou du jiao gao ;er shang yong dian dun guo chang shi jian jia re hui dao zhi zhu tong gu shang feng wei de lie bian 。tong guo qi zhi lian yong se pu -xiu jiao ce liang fa （GC-MS/O）jian ding zhu tong gu shang de te zheng xiang qi cheng fen ,jie guo biao ming chuan tong sha guo peng ren de yang pin zhong jian ce chu 26chong te zheng xiang qi cheng fen ,er shang yong dian dun guo peng ren de yang pin zhong zhi jian ding chu 14chong xiang qi huo xing cheng fen 。cai yong qi xiang se pu -zhi pu lian yong （GC-MS）he GC-MS/Ojie ge de fang fa fen xi liang chong gong yi peng ren yang pin feng wei cheng fen de bu tong 。jie guo biao ming ,chuan tong sha guo peng zhi de zhu tong gu shang zhong te zheng xiang qi cheng fen quan lei 、chun lei 、tong lei 、zhi lei 、ting lei 、han dan wu zhi 、fu nan lei he ji ta wei zhi hua ge wu han liang dou jiao gao 。ping xi zao cheng liang chong gong yi rou shang feng wei cha yi de zhu yao yuan yin shi sheng wen su lv he jia re shi jian de bu tong 。dui dian dun guo de gong yi jin hang diao kong yan jiu ,jie guo xian shi jing diao kong hou de zhu tong gu shang feng wei you suo gai shan ,quan lei he tong lei de han liang fen bie di gao le 12.0%he 20.3%。cai yong dian dun guo di wen diao kong mo shi ,tong guo bian hua bu tong de jia re can shu kao cha ji dui zhu tong gu shang feng wei pin zhi de ying xiang 。zhu tong gu shang de kuo yi jia re tiao jian wei :sheng wen su lv 2.419°C/min,heng wen shi jian 20 min,di wen wen du 80°C,di wen shi jian 50 min（C4）。tong guo PLSRfang fa fen xi zhu tong gu shang de te zheng xiang qi cheng fen 、zi wei wu zhi he jia gong can shu dui gan guan shu xing de gong suo xing ying xiang ,jie guo biao ming ben jia quan 、6-jia ji -5-geng xi -2-tong 、2-ren tong 、2-shi yi tong he ji suan dui rou xiang wei you xian zhe de zheng mian gong suo ;xin quan he 6-jia ji -5-geng xi -2-tong dui zhi xiang wei you xian zhe de zheng mian gong suo ;er yi wei ze yu xin quan he gui quan cheng xian zhe fu xiang guan 。gu an suan yu rou xiang wei you xian zhe zheng xiang guan xing ,ben bing an suan yu rou xiang wei cheng xian zhe fu xiang guan ;zhi xiang wei he chun hou wei liang ge gan guan shu xing yu zi wei wu zhi zhi jian mei you xian zhe de xiang guan xing ;gu an suan he zu an suan yu yi wei you xian zhe de fu xiang guan xing 。sheng wen su lv 、di wen wen du he di wen shi jian dui zhu tong gu shang yang pin de gan guan shu xing you xian zhe xing ying xiang ,te bie shi di wen shi jian dui yi wei shu xing cheng xian zhe fu xiang guan ,shui ming di wen diao kong mo shi you zhu yu jiang di rou shang yi wei 。dui chuan tong sha guo 、shang yong dian dun guo 、dian dun guo di wen diao kong mo shi C4、yu C4ju you xiang tong sheng wen su lv he zong jia re shi jian dan gao wen yi zhi bao chi 100°Cjia re de C12 4ge yang pin jia re guo cheng zhong zhu tong gu shang hui fa xing feng wei wu zhi de bian hua jin hang fen xi 。chuan tong sha guo sheng wen su lv kuai he zong jia re shi jian duan ,sui zhao jia re guo cheng de jin hang ,chuan tong sha guo peng ren de yang pin zhong quan lei wu zhi cheng xian zeng jia 、zai jian shao 、you zeng jia de qu shi ,tong lei 、han dan he fu nan lei wu zhi de han liang cheng shang sheng qu shi ;shang yong dian dun guo sheng wen su lv man he zong jia re shi jian chang ,yang pin zhong quan lei 、tong lei 、zhi lei wu zhi sui jia re cheng xian xian shang sheng hou xia jiang de qu shi ,ju xia jiang fu du ming xian ;gao wen zheng zhu （100°C）hui dao zhi hui fa xing wu zhi de zheng fa he sun shi ,zhi fang yang hua he mei la de fan ying guo du ,sheng cheng yi xie ci ji xing de xiao fen zi suan lei he tong lei wu zhi ;yu C12yang pin xiang bi ,C4yang pin jia re zhong dian shi ,quan lei 、tong lei 、zhi lei wu zhi han liang you suo di gao ,er chun lei he suan lei wu zhi you suo jiang di 。di wen jia re mo shi tong guo di gao sheng wen su lv he su duan jia re shi jian 、zeng she zi ran jiang wen he di wen jia re jie duan ,rou shang zhong zhu yao xiang qi cheng fen de yi sheng cheng he bao liu ,jin yi bu ming xi le di wen jia re mo shi you zhu yu gai shan zhu tong gu shang feng wei 。you hua hou de peng ren mo shi yi zai mei de sheng huo dian qi zhi zao gong si shi xian chan ye hua ying yong he pi liang sheng chan 。ji yu PLSRfang fa dui dian dun guo chang shi jian peng ren de zhu tong gu shang zhong hui fa xing feng wei cheng fen he yi wei shu xing zhi jian jin hang xiang guan xing fen xi ,jie guo biao ming （E）-ji xi quan 、qiang ji bing tong 、3-qiang ji -2-ding tong 、γ-ding nei zhi 、cu suan 、ji suan 、nai he 2-wu ji fu nan dui yi wei shu xing you xian zhe de zheng mian gong suo zuo yong 。dui qing dun xing zhu tong gu shang shi fang de hui fa xing feng wei wu zhi de hua xue fan ying lai yuan jin hang fen xi yan jiu 。mo fu liao zhu tong gu shang 、zhi fang yang hua fan ying he mo zhi fang zhu tong gu shang mei la de fan ying de mo xing shi yan jie guo biao ming ,zhu tong gu shang zhong 26chong hui fa xing feng wei wu zhi ji quan 、xin quan 、ren quan 、gui quan 、ben jia quan 、（E）-2-ren xi quan 、（E）-2-gui xi quan 、（E,E）-2,4-gui er xi quan 、（E）-2-xin xi quan 、（Z）-2-geng xi quan 、1-xin xi -3-chun 、2-ren chun 、2-ren tong 、2,3-xin er tong 、γ-ren nei zhi 、zong lv suan yi zhi 、fan you suan yi zhi 、ying zhi suan jia zhi 、lin ben er jia suan er ding zhi 、ji suan 、cu suan 、geng suan 、xin suan 、ren suan 、2-wu ji fu nan he 2,4-er te ding ji ben fen lai yuan yu zhi fang yang hua fan ying ;zhu tong gu shang zhong ben jia quan 、2-shi yi tong he bi ding 3chong feng wei cheng fen lai yuan yu mei la de fan ying ;er yi wu chun 、shi er chun 、shi liu chun 、yin duo 、2-yi xian ji sai zuo he 5-shi er wan ji er qing -2（3H）-fu nan tong 6chong xiang qi cheng fen ke neng lai yuan yu zhi fang yang hua he mei la de fan ying zhi jian de xiang hu zuo yong 。chan ming le qing dun xing zhu tong gu shang de xiang qi cheng fen zhu yao yu zhi fang yang hua you guan 。jia re guo cheng zhong jian ce feng wei de bian hua qing kuang you li yu rou shang zhi liang de kong zhi 。tong guo GC-MSfen xi biao ming zhu tong gu yuan liao 、sheng wen su lv he jia re shi jian shi zhu tong gu shang feng wei de chong yao ying xiang yin su 。li yong kuai su qi xiang se pu dian zi bi dui bu tong zhu tong gu yuan liao 、sheng wen su lv 、jia re shi jian he jia re mo shi zhi bei de zhu tong gu shang yang pin xiang qi jin hang kuai su jian bie ,PCAfen xi jie guo biao ming zhu tong gu yuan liao 、sheng wen su lv 、jia re shi jian he jia re mo shi de bu tong dou hui dao zhi rou shang feng wei de bian hua ,bu tong yang pin zhi jian cha yi xing xian zhe 。kuai su qi xiang se pu dian zi bi neng gou yong yu zhu tong gu shang feng wei cha yi de kuai su ou fen 。yan jiu dian dun guo di wen diao kong mo shi dui ji shang feng wei pin zhi de gai shan zuo yong 。gan guan ping jia bi jiao fen xi de dao ji shang peng ren de kuo yi tiao jian wei :sheng wen su lv 2.62°C/min、heng wen shi jian 22 min、di wen wen du 90°C、di wen shi jian 35 min（TM1）。TM1ji shang yang pin ju you jiao jiang de ji rou wei he jiao ruo de yi wei 。GC-MShe GC-MS/Ofen xi jie guo xian shi ,TM1yang pin te zheng xiang qi cheng fen quan lei 、chun lei he tong lei de han liang gao yu ji ta jia re mo shi 。xian wei wu zhi （xian wei an ji suan he ji gan suan ）zai TM1yang pin zhong han liang zui gao 。li yong PLSRfang fa dui bu tong jia re mo shi ji shang yang pin de gan guan zhi biao he te zheng xiang qi cheng fen jin hang xiang guan xing fen xi ,jie guo fa xian geng quan 、ben jia quan 、（Z）-2-gui xi quan 、（E,E）-2,4-gui er xi quan 、wu chun 、2-shi yi tong 、2-wu ji fu nan he yi chong wei zhi hua ge wu yu ji rou wei cheng xian zhe zheng xiang guan ;zhi xiang wei yu xin quan 、（E,E）-2,4-gui er xi quan he wu chun cheng xian zhe zheng xiang guan ;er （E,E）-2,4-gui er xi quan he 2-shi yi tong yu yi wei shu xing you xian zhe de fu xiang guan xing 。yi ji yu wei yan jiu dui xiang ,tong guo gan guan fen xi 、GC-MS、GC-MS/Ofang fa kao cha bu tong jia re mo shi dui yu shang yang pin feng wei pin zhi de ying xiang 。gan guan jie guo biao ming ,yu shang zhi bei de kuo yi jia re tiao jian wei :sheng wen su lv 2.44°C/min,di wen shi jian 20 min,di wen wen du 90°C,di wen jia re shi jian 60 min（TM2）。zai ci tiao jian xia ,yu shang ju you geng nong hou de yu xiang wei 、zhi xiang wei he geng dan de yi wei 。shang yong dian dun guo he chuan tong sha guo peng ren de yu shang tong guo GC-MS/Ofang fa gong jian ding chu 26chong te zheng xiang qi cheng fen ,quan lei 、chun lei 、tong lei 、zhi lei he fen lei hua ge wu bei ren wei dui yu shang de nong yu xiang qi you chong yao zuo yong 。GC-MSfen xi jie guo xian shi ,bu tong jia re mo shi dui yu shang de xiang qi cheng fen you xian zhe xing ying xiang 。yu ji ta jia re mo shi xiang bi ,di wen diao kong mo shi zhi bei de TM2yang pin zhong quan lei 、tong lei he zhi lei wu zhi han liang zui gao 。tong guo PLSRfang fa dui yu shang de gan guan shu xing he te zheng xiang qi cheng fen zhi jian jin hang xiang guan xing fen xi ,jie guo biao ming ,yu xiang wei yu xin quan 、gui quan 、2-geng chun 、1-xin xi -3-chun 、xin chun 、6-jia ji -5-geng xi -2-tong he 2-shi yi tong you xian zhe zheng xiang guan xing ;yi chun he shi er chun yu yu xiang wei you xian zhe fu xiang guan xing 。zhi xiang wei yu （E）-2-xin xi quan 、2-geng chun 、1-xin xi -3-chun he zong lv suan yi zhi you xian zhe de zheng xiang guan xing 。xing wei yu xin quan he 2-geng chun you xian zhe de fu xiang guan xing 。suo you de xiang qi cheng fen dui yi wei shu xing mei you xian zhe xing ying xiang 。
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标签：电炖锅论文; 猪筒骨汤论文; 低温调控模式论文; 风味改善论文; 异味成分论文; 鸡汤和鱼汤应用论文; 江南大学2019-03-18论文;