肖岚 李燮昕 杨芳 朱楠 刘妍佳 鲜丹丹

摘 要：为了解萝卜丝入坛发酵对安岳坛子肉特征风味的影响，利用顶空固相微萃取-气相色谱-质谱联用法对发酵过程中坛子肉和萝卜丝中的挥发性风味物质进行鉴定及分析。结果表明：萝卜丝和坛子肉中共检出11 类301 种挥发性物质，萝卜丝与坛子肉中挥发性物质的种类及相对含量差异较大;萝卜丝中共检出醇类物质31 种，坛子肉中共检出27 种;萝卜丝中共检出酯类物质57 种，坛子肉中共检出14 种;萝卜丝中共检出醛类物质17 种，坛子肉中共检出5 种;萝卜丝中共检出酸类物质7 种，坛子肉中共检出4 种;萝卜丝中共检出酮类物质13 种，坛子肉中共检出7 种;萝卜丝中共检出碳氢化合物94 种，坛子肉中共检出20 种;发酵坛子肉中相对含量最高的为醇类，其次为酯类和碳氢化合物，发酵萝卜丝中相对含量最高的为酯类，其次为醇类和碳氢化合物;发酵坛子肉的特征风味物质主要包括正己醛、乙醇、1-辛烯-3-醇、3-羟基-2-丁酮、乙酸、乙酸乙酯、丙酸乙酯、正己酸乙酯和2，2，4，6，6-五甲基庚烷;萝卜丝入坛发酵有助于坛子肉特征风味的形成。

关键词：安岳坛子肉;萝卜丝;风味物质;发酵

Abstract： In this paper， we aimed to analyze the influence of cofermentation with radish shreds on the flavor of Anyue jar meat. The volatile flavor compounds of the meat and the radish shreds were analyzed during the fermentation process by head-spacesolid phase microextraction and gas chromatography-mass spectrometry （HS-SPME-GC-MS）. As a result， a total of 301 volatile components， belonging to 11 chemical classes， were detected in the fermented meat and radish shreds. There were significant defferences in the types and contents of volatile compounds present in the two samples. There were 31 alcohols detected in the fermented radish shreds and 27 in the fermented meat. A total of 57 esters were detected in the fermented turnip shreds and 14 in the fermented meat. A total of 17 aldehydes were detected in the fermented radish shreds and 5 in the fermented meat. Seven acids were detected in the fermented radish shreds and 4 in the fermented meat. In total 13 ketones were detected in the fermented radish shreds and 7 in the fermented meat. In total 94 hydrocarbons were detected in the fermented radish shreds and 20 in the fermented meat. Alcohols were the most prominent volatile compounds in the fermented meat， followed by esters and hydrocarbons， while esters were the most abundant in the fermented radish shreds， followed by alcohols and hydrocarbons. The major flavors components in the fermented meat included n-hexanal， ethanol， 1-octene-3-alcohol， 3-hydroxy-2-butanone， acetic acid， ethyl acetate， ethyl propionate， ethyl hexanoate， and 2，2，4，6，6-pentamethylheptane. Consequently， cofermentation with radish shreds contributed to the formation of the characteristic flavor of Anyue jar meat.

Keywords： Anyue jar meat; radish shreds; flavor components; fermentation

四川安岳壇子肉是将猪五花肉经过油炸之后再拌入香辛料，一层萝卜丝一层肉入坛腌制发酵而形成的发酵肉制品，是一种历史悠久的传统肉制品，因入陶坛中腌制发酵，故名坛子肉。四川汉源罐罐肉又名油底肉，是将猪肉腌制后，放入用皮下脂肪炼制的猪油中油炸，待肉中绝大部分水分蒸发后，将肉取出放入备好的陶罐内，倒入猪油淹没肉块，最后加盖密封贮藏而成[1]。……