不同性别伊拉兔肉挥发性风味物质的SPME-GC-MS分析  

SPME-GC-MS Analysis of Volatile Flavor Compounds in Male and Female Ira Rabbit Meat

作　　者：陈康[1] 李洪军[1,2] 贺稚非[1,2] 陈红霞[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2014年第6期98-102,共5页Food Science

基　　金：国家现代农业(兔)产业技术体系建设专项(CARS-44-D-1);公益性行业(农业)科研专项(201303144)

摘　　要：探究不同性别兔肉挥发性风味物质的差异。以伊拉兔为实验对象,采用固相微萃取和气相色谱-质谱联用法分析测定公兔与母兔挥发性风味成分,并对其进行比较分析。结果显示:公兔和母兔的挥发性化合物分别有26种和48种,确定兔肉主体风味物质是醛类、烃类、醇类、酮类和呋喃类化合物。公兔与母兔共同的挥发性化合物有20种,且在母兔中检出酯类、醚类、酚类和酸类,而在公兔中未检出,母兔的挥发性风味物质明显比公兔丰富。The purpose of the present study was to explore the difference in volatile flavor compounds of male and female rabbit meat by headspace solid-phase microextraction （HS-SPME） combined with gas chromatography-mass spectrometry （GC-MS）. Results showed that 26 and 48 volatile compounds were detected from male and female rabbit meat, respectively. The major volatile flavor compounds in rabbit meat were aldehydes, hydrocarbons, alcohols, ketones and furans. Twenty volatile compounds were common to meats from both sexes. Esters, ethers, phenols and acids were detected in female rabbit meat rather than male rabbit meat. Volatile flavor compounds were significantly more abundant in female rabbit meat than in male rabbit meat.

关 键 词：公兔 母兔 挥发性风味物质 顶空固相微萃取 气相色谱-质谱联用 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]