固相微萃取-气质联用法分析五种新疆风干牛肉中的挥发性风味成分  

Analysis of volatile compounds in five Xinjiang dried beef by SPME- GS / MS

作　　者：沙坤[1,2] 李海鹏[1] 张杨[3] 党欣[1] 郞玉苗 刘菲[1] 孙宝忠[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193 [2]中国农业大学烟台研究院,山东烟台264670 [3]新疆维吾尔自治区畜牧科学院,新疆乌鲁木齐830000

出　　处：《食品工业科技》2014年第21期310-315,共6页Science and Technology of Food Industry

基　　金：“十二五”国家科技支撑计划项目(2011BAD47B00)

摘　　要：分析五种新疆风干牛肉样品中的挥发性风味成分和主要差异。采用固相微萃取-气质联用法(SPME-GS/MS)测定五种风干牛肉样品中的挥发性风味成分,并采用因子分析法对样品中的挥发性风味成分进行分析。五种样品中有48种化合物被鉴定和定量,包括16种烃类、10种醛类、8种醇类、4种含硫化合物、2种醚类、2种呋喃、2种酮类、2种酚类、1种腈类和1种酯类。因子分析结果显示,前三个主成分因子的累积方差贡献率达86.305%,能有效表征挥发性成分的来源,区分了五种样品在挥发性风味物质组成上的差异。本研究为新疆风干牛肉的风味品质评价及调控技术提供了理论基础。The volatile compounds of five Xinjiang dried beef sample were investigated.Solid-phase microextraction -gas chromatography/mass spectrometry（SPME-GS/MS）and factor analysis were used to analyze volatile compounds.48 volatile compounds in five dried beef sample were identify and quantify,including 16 hydrocarbons, 10 aldehydes,8 alcohols,4 sulphur compounds,2 ethers,2 furans,2 ketones,2 phenols, 1 nitrile and 1ester. In factor analysis, the first three principal components accounted for 86.305% of total variation ,which could effectively characterize the sources of volatile components, to distinguish the difference between the five samples in the composition of volatile flavor compounds.This study provided a theoretical basis for flavor quality evaluation and flavor control technology of Xinjiang dried beef.

关 键 词：新疆风干牛肉 挥发性成分 GS/MS 因子分析 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]