吹扫/捕集-热脱附-气质联用比较分析长白山山黑猪和瘦肉型猪肉的挥发性风味物质  

Comparative Analysis of Volatile Compounds in Lean from Changbai Mountain Black Pig and Lean-type Pig Analyzed by Purge and Trap Thermal Desorption Combined with Gas Chromatography-Mass Spectrometry

作　　者：周慧敏[1] 张顺亮[1] 赵冰[1] 李素[1] 潘晓倩[1] 任双[1] 王守伟[1] ZHOU Huimin ZHANG Shunliang ZHAO Bing LI Su PAN Xiaoqian REN Shuang WANG Shouwei(Beijing Key Laboratory of Meat Processing Technology, State Meat Processing and Engineering Center, China Meat Research Center, Beijing 100068, China)

机构地区：[1]中国肉类食品综合研究中心,国家肉类加工工程技术研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《肉类研究》2017年第3期45-50,共6页Meat Research

基　　金："十二五"国家科技支撑计划项目(2015BAD28B01)

摘　　要：为全面解析长白山山黑猪和瘦肉型猪肉中挥发性风味物质的区别,采用吹扫/捕集-热脱附-气质联用法对比分析这2种猪肉中挥发性风味物质的组成和差异。结果表明:5种醛类和2种酮类物质在猪肉挥发性化合物中的气味活度值(odor activity value,OAV)较高,且在长白山山黑猪肉中的含量显著高于瘦肉型猪肉。其中,己醛、庚醛、辛醛、癸醛和反式-2-壬烯醛的OAV较高,是造成2种猪肉风味差异的重要原因;苯乙酮和6-甲基-5-庚烯-2-酮的OAV相对较高,对2种猪肉风味差异具有一定贡献。The volatile flavor components of lean meat from Changbai Mountain black pig and lean-type pig were comparatively analyzed by purge and trap thermal desorption combined with gas chromatography-mass spectrometry（PT-TDS-GC-MS）.The results indicated that the odor activity values（OAVs）of five aldehydes and two ketone were higher,and their contents in lean meat from Changbai Mountain black pig were significantly higher than in lean meat from lean-type pig.The OAVs of hexanal,heptanal,octanal,decanal and（E）-2-nonenal were higher,which caused the flavor difference between the breeds.The OAVs of acetophenone and 6-methyl-5-hepten-2-one were also higher,which had a potential contribution to this difference.

关 键 词：长白山山黑猪肉 瘦肉型猪肉 挥发性风味化合物 含量差异 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]