摘要：为了判断牛肉品质，对炖煮牛腩进行了分析，并建立炖煮牛腩特征风味数据库。本实验采用感官评价、同时蒸馏萃取（SDE）结合气相色谱-质谱（GC-MS）联用的方法对其物质构成进行定性定量的分析。结果发现感官评价发现15个批次的牛腩肉汤风味浓郁，口感细腻绵软，炖煮色泽好，并且其感官结果没有显著差异。同时SDE/GC-MS分析共检测出98种挥发性物质，其中醛类物质最丰富。通过色谱的相对保留时间，共有峰的相对峰面积结合主成分分析（PCA）和聚类分析建立炖煮牛腩风味指纹图谱。根据相对保留时间，共有峰的相对峰面积，对样品稳定性和相似性分析，结果表明15批炖煮牛腩样品的相关系数均大于0.929，表明15个批次炖煮牛腩色谱指纹图谱稳定且基本一致。牛肉风味指纹图谱的建立，将为牛肉品质判断提供一种快速、简便的方法，为品质评价提供一种新的思路。

关键词： 炖煮牛肉；同时蒸馏萃取；气相色谱-质谱联用；指纹图谱

Establishment of characteristic flavor database for stewed beef

Abstract: In order to understand the flavor characteristics of stewed beef, the stew of different parts of cattle (briskets) was analyzed, and a database of beef flavor characteristics was established. In this experiment，the qualitative and quantitative analysis was carried out by simultaneous distillation and extraction (simultaneous distillation extraction) combined with gas chromatography-mass spectrometry (Gas Chromatography-Mass Spectrometer). Results: Sensory evaluation showed that 15 briskets both were rich in flavor, delicate and soft, stewed and colored, and their sensory results were not significantly different. At the same time, 98 kinds of volatile compounds were detected by SDE/GC-MS, of which aldehydes were the most abundant, then the alcohols and ketones.The fingerprint of beef flavor was established by combining the relative peak area of the GC with the principal component Analysis (PCA) and cluster analysis. Fingerprint verification was based on relative retention time, relative peak area of common peaks, sample stability, and similarity analysis. The correlation coefficients of 15 batches of boiled burdock samples were all greater than 0.929, indicating that the chromatographic fingerprints of 15 batches of boiled burdock were stable and basically consistent. The establishment of beef flavor fingerprints will provide a quick and easy method for beef quality judgment, providing a new idea for quality evaluation. Fingerprint verification was based on relative retention time, relative peak area of common peaks, sample stability, and similarity analysis. The correlation coefficients of 15 batches of boiled burdock samples were all greater than 0.929, indicating that the chromatographic fingerprints of 15 batches of boiled burdock were stable and basically consistent. The establishment of beef flavor fingerprint will provide a fast and simple method for beef quality judgement, and provide a new idea for quality evaluation.

Key words: stewed beef；simultaneous distillation extraction (SDE)；gas chromatography-mass spectrometry ( GC-MS ); fingerprint

目录

1 绪论 5

1.1 本课题国内外研究现状概述 5

1.1 .1 牛肉概述 5

1.1.2牛肉挥发性风味物质的研究现状 5

1.1.3 风味数据库的研究现状 5

1.1.4 风味数据库的分析方法 6

1.1.5 风味数据库数据的计算方法 6

1.2 本课题的目的和意义 7

1.3本课题的主要研究内容 8

2 材料与方法 8

2.1  材料与试剂 8

2.2 仪器与设备 8

2.3 方法 9

2.3.1 牛腩蛋白质、脂肪、水分、灰分含量测定 9

2.3.2 牛腩的准备、烹饪及呈递 9

2.3.3  感官评价 9

2.3.4  单因素SDE优化条件 9

2.3.5 SDE方法 10

2.3.6  GC-MS分析 10

2.4  数据分析 10

3结果与讨论 11