不同部位奶公犊小白牛肉挥发性风味物质分析  

Study on volatile flavor compounds in different parts of dairy veal calf

作　　者：原琦[1] 罗爱平[1] 何光中 周国君 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省畜牧兽医科学研究所,贵州贵阳550025 [3]贵阳三联乳业有限公司,贵州贵阳550018

出　　处：《食品与机械》2015年第5期39-42,共4页Food and Machinery

基　　金：贵州省科技厅科技计划项目(编号:黔科合NZ字[2012]3010);贵州省农业委员会项目(编号:GZCYTX-0301-03)

摘　　要：取120d奶公犊不同部位小白牛肉(牛腩、牛柳、牛霖),利用顶空固相微萃取技术(SPME)采集风味物质,采用气相色谱和质谱联用法(GC—MS)对风味物质进行定性分析和峰面积相对含量测定。结果表明:同一类化合物在不同部位小白牛肉所占比例不同。其中牛腩的醛类含量最低,只有32.181%,牛腩的烃类含量最高,是牛柳、牛霖的2倍之多,牛霖的酮类含量最低,只有2.928%。不同部位挥发性风味物质种类及占总风味含量的比例不同,牛腩中的挥发性风味物质种类64种、牛柳48种、牛霖34种。Determined the difference of brisket,tenderloin,topside from 120 ddairy veal calf.The muscle was sampled at slaughter and subjected to volatile flavor compounds analysis by SPME—GC—MS.The results showed that：the same type of volatile flavor compounds was different in different parts of the veal.Brisket had the least amount of aldehydes,which was only 32.181%.Brisket had the largest amount of hydrocarbons,which is twice as much as tenderloin,and topside.Topside had the lowest level of ketones,which is only2.928%.Different parts of meat sample had different type and proportion of total volatiles flavor compounds.64 kinds flavor compounds were detected from brisket,48 kinds from tenderloin,34 kinds from topside.Previous studies suggested that we often choose tenderloin as the optimal part of the carcass during beef processing,but for veal the brisket had the largest number of flavor compounds rather than tenderloin.

关 键 词：奶公犊 小白牛肉 不同部位 挥发性 风味物质 

分 类 号：O657.63[理学—分析化学] TS251.52[理学—化学]