宁夏滩羊后腿肉营养评价及挥发性风味物质分析  

Nutritional Assessment and Flavor Compounds of Hind Leg Meat in Tan Sheep

作　　者：徐薇薇 姚瑞基[1] 袁维新[1] 齐月[2] 张亚芳 张同刚 

机构地区：[1]广西国际商务职业技术学院,广西南宁530001 [2]北京市产品质量监督检验院,北京101300 [3]宁夏大学农学院,宁夏银川750021

出　　处：《肉类研究》2017年第10期41-45,共5页Meat Research

摘　　要：利用顶空固相微萃取(solid phase microextraction,SPME)与气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术对宁夏滩羊后腿肉中挥发性风味成分及其变化进行测定,并利用常规肌肉营养测定方法对其营养成分进行分析。结果表明:在宁夏滩羊后腿肉中,水分占77.23%,蛋白质占16.98%,脂肪占1.53%,灰分占0.90%;宁夏滩羊后腿肉中含有17种氨基酸,其中必需氨基酸7种,且必需氨基酸的构成比例基本符合联合国粮食与农业组织(Food and Agriculture Organization,FAO)和世界卫生组织(World Health Organization,WHO)的标准;从宁夏滩羊后腿肉中共检测出烃类、杂环类、醛类、酯类、醇类、酮类、酸类和醚类等挥发性风味成分40种,其中关键风味成分主要是D-柠檬烯、壬醛、3-甲基丁醛、乙醛、3-甲硫基丙醛、庚醛、苯甲醛、1-辛烯-3-醇、二甲基硫醚和2-乙基呋喃等物质,它们共同决定了宁夏滩羊后腿肉的整体风味。The volatile flavor compounds of hind leg meat from Tan sheep were determined by solid phase micro-extraction （SPME） coupled with gas chromatography-mass spectrometry （GC-MS）, and the nutritional components were analyzed by routine methods. The results showed that the contents of moisture, protein, fat and ash in hind leg muscle were 77.23%, 16.98%, 1.53% and 0.90% respectively. Seventeen amino acids in the muscle were contained including seven essential ones and the essential amino acid composition was similar to the standard of Food and Agriculture Organization （FAO） and World Health Organization （WHO）. Totally 40 volatile flavor compounds including hydrocarbons, heterocyclic compounds, aldehydes, esters, alcohols, ketones, acids and ethers were identified in the meat, with D-limonene, nonanoic acid, 3-methyl butanal, acetaldehyde, 3-methylthiopropanal, heptyl aldehyde, benzaldehyde, 1-octene-3-alcohol,dimethyl sulfide, 2-ethyl-furan and other substances being the key flavor compounds.

关 键 词：宁夏滩羊后腿肉 营养评价 固相微萃取 气相色谱-质谱联用 挥发性风味物质 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]