西藏‘斯布’牦牛宰后成熟过程中挥发性风味物质差异分析  

Analysis of volatile components during aging of tibet sibu yak meat

作　　者：牛珺[1] 张丽[1] 孙宝忠[2] 姬秋梅 余群力[1] 马纪兵 董超[1] 王妍[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]中国农业科学院北京畜牧兽医研究所,北京100193 [3]西藏自治区畜牧科学研究所,西藏拉萨850000

出　　处：《甘肃农业大学学报》2017年第6期127-133,共7页Journal of Gansu Agricultural University

基　　金：甘肃省"陇原青年创新人才扶持计划"项目;国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-38);甘肃农业大学青年导师基金项目(GAU-QNDS-201403)"电刺激对宰后牦牛肉品质及蛋白质特性变化规律的影响";国家自然基金地区基金项目(31660469)

摘　　要：【目的】研究西藏‘斯布’牦牛肉宰后成熟过程中风味物质的变化及差异.【方法】以西藏‘斯布’牦牛肉为研究对象,采用固相微萃取(HS-SPME)与气相色谱-质谱(GC-MS)联用技术,对成熟第1,2,3,5,7,14,21,28天的牦牛背最长肌中挥发性风味物质进行测定,分析牦牛肉成熟过程中主要挥发性化合物种类差异,并用主成分分析成熟过程中主要风味物质的变化.【结果】在西藏‘斯布’牦牛肉成熟过程中共检测到57种挥发性风味化合物,共9类,其中醛类18种,醇类7种,烃类19种,酮类化合物2种,酯类2种,酸类5种,及其他化合物4种.在成熟过程中,第1,2天风味物质种类差异较小,第3天开始风味物质种类明显增加,主要增加了醇类物质,第5,7,14,21天的主要风味物质与成熟第3天大致相同,但其总体风味物质增多,第28天乙醇含量最大,且风味物质主要为酸类.【结论】西藏‘斯布’牦牛肉成熟过程中共测得57种挥发性风味化合物,并通过主成分分析将风味物质按照成熟时间分为前、中、后3个时期,其种类及含量存在明显差异.【Objective】In order to study the differences in flavor of Tibetan ‘Sibu'yak during aging.【Method】The headspace solid-phase micro extraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)was used to measure the volatile flavor substances of longissimus dorsi muscle of Tibet sibu yak during aging 1 st,2 nd,3 rd,5 th,7 th,14 th,21 th,28 th,and to analysis the process of the main volatile compound species,then principal component analysis(PCA)was used to study the differences flavor in maturation.【Result】57 kinds of volatile flavor which were grouped into 9 categories were identified in Tibet Sibu yak meat maturation process,including 18 kinds of aldehydes,7 kinds of alcohols,19 kinds of hy-drocarbons,2 kinds of ketones,and other compounds.During the aging,the volatile compounds had little the difference between the first and second days.On the third day,the quantity of compounds increased obviously,mainly alcohols.The composition of main flavor substances of the 5 th,7 th,14 th and,21 st days were similar with that of the third day,but the content increased.Ethanol reached the highest on the 28 th day,and flavor substances were mainly acid.【Conclusion】There are 57 kinds of volatile compounds were identified,and the compounds were divided into pre-,middle-and late-stage according to the time of maturity by principal component analysis,and their types,and the contents were obviously different.

关 键 词：'斯布’牦牛肉 挥发性物质 主成分分析 固相微萃取(HS-SPME)/气相色谱-质谱(GC-MS) 

分 类 号：TS205[轻工技术与工程—食品科学]