文章编号：1004－5422(2021)04－0359－08

DOI:10.3969/j.issn.1004-5422.2021.04.005

辐照剂量对风干牦牛肉中挥发性风味物质的影响

彭海川¹，韩  旭^1,2，钱  琴¹，母运龙¹，刘达玉¹，张  崟¹

（1.成都大学  肉类加工四川省重点实验室，四川  成都  610106；2.成都伍田食品有限公司，四川  成都  611430）

摘  要：为探究⁶⁰Coγ对风干耗牛肉中挥发性风味物质的影响，以风干牦牛肉为研究对象，分别进行不同剂量（0、1、3、5、7与9 kGy）辐照处理，采用固相微萃取—气相色谱—质谱联用技术，对不同辐照剂量处理的风干牦牛肉中的挥发性物质种类、含量及气味活性值进行了比较.结果显示，在6组不同辐照剂量处理的样品中，共鉴定出38种挥发性成分，主要为烃类、醇类、酚类、酯类及其他化合物，其中烃类化合物对风味影响最大，乙基麦芽酚随着辐照剂量增加呈增加趋势.采用气味活性值法得到14种关键性风味物质（气味活性值≥1），0、1、3、5、7与9 kGy的关键性风味物质种数分别为7、9、11、13、11与11种，辐照后关键性风味物质含量较0 kGy组样品均增加.依据气味活性值筛选出6种主体呈香物质，分别为月桂烯、桉叶油醇、乙基麦芽酚、茴香脑、乙酸芳酯樟与D柠檬烯.总之，辐照处理风干耗牛肉，可以使其中的挥发性风味物质含量增加.

关键词：辐照；风干牦牛肉；挥发性风味物质；气味活性值

中图分类号：TS251.5⁺2          文献标识码：A

Effect of Irradiation Dose on Volatile Flavor  Compounds of Air Dried Yak Meat

Peng Haichuan¹,Han Xu^1,2,Qian Qin¹,Mu Yunlong¹,Liu Dayu¹,Zhang Ying¹

(1.Meat Processing Key Lab of Sichuan Province,Chengdu University,Chengdu 610106,China;

2.Chengdu Wutian Food Co.,Ltd.,Chengdu 611430,China)

Abstract：To explore the effect of ⁶⁰Coγon the samples irradiated with different doses (0,1,3,5,7,9 kGy) on the volatile flavor compounds in air-dried yak meat.Combined with solid-phase microextraction gas chromatography mass spectrometry technology (SPME-GC-MS),odor activity value,the difference of volatile substances with different radiation doses was analyzed.The results indicated that a total of 38 volatile components were identified from the 6 samples,mainly including hydrocarbons,alcohols,phenols,esters and other compounds.Among them,hydrocarbon compounds had the greatest impact on flavor.Ethyl maltol showed an increasing influence with increasing irradiation dose.Fourteen key flavor components (odor activity value≥1) were obtained by odor activity value method,and the key flavor components of sample 0,1,3,5,7 and 9 kGy were 7,9,11,13,11 and 11 respectively.After irradiation,the absolute content of key flavor compounds increased compared with 0 kGy.Six main aroma substances were screened by odor activity value method,namely myrcene,eucalyptol,ethyl maltol,anethole,linalyl acetate and D-limonene.In short,irradiation increased the flavor compounds of the air-dried yak meat.

Key words：irradiation;air-dried yak meat;volatile flavor compounds;odor activity value