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采用固相微萃取提取传统湘西酸肉挥发性物质,运用GC-MS分析传统湘西酸肉中的挥发性物质组分。试验共检测出43种化合物,主要的挥发性组分有酯类(5种)、醛类(3种)、醚类(2种)、醇类(9种)、烃类(19种)和其他杂环化合物(5种)。结果表明,酸肉在炒之前烷烃和烯烃的含量高,醇类、醛类、酯类和醚类含量相对低,酸肉主要表现出酸味;而炒熟后的酸肉醚类和醇类化合物含量上升,主体风味增加,茴香脑在酸肉中含量高,是酸肉的主要风味物质之一。
Solid phase microextraction (SPE) was used to extract the volatile components of traditional Xiangxi sour meat and GC-MS was used to analyze the volatile components of the traditional Xiangxi sour meat. A total of 43 compounds were detected. The main volatile components were esters (5), aldehydes (3), ethers (2), alcohols (9), hydrocarbons Other heterocyclic compounds (5 species). The results showed that the content of alkanes and alkenes before acidification was high, while the content of alcohols, aldehydes, esters and ethers was relatively low, and the sour meat mainly showed sourness; while the acidified meat ethers and alcohols Content increased, the main flavor increased, anethole content in sour meat, is one of the main flavor of sour meat.