不同甲酯化方法分析羊肉膻味脂肪酸  

Analysis of Odor Fatty Acids in Mutton by Different Methylation Methods

作　　者：李秋桐 苏伟 母应春 LI Qiu-tong;SU Wei;MU Ying-chun(College of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院

出　　处：《中国调味品》2019年第12期148-154,共7页China Condiment

基　　金：贵州省科技计划项目（黔科合成果[2019]4227号）;贵州省重大科技专项计划项目（黔科合重大专项字[2016]3002号）

摘　　要：研究了不同的甲酯化方法对4-甲基辛酸和4-乙基辛酸这两种膻味脂肪酸的甲酯化效果,并用筛选出的方法对羊肉中这两种脂肪酸进行分析。采用6种方法对4-甲基辛酸和4-乙基辛酸进行了甲酯化,经气相色谱-质谱法分析,根据峰形和分离度筛选出酸碱法和三氟化硼-甲醇法对4种羊肉的膻味脂肪酸进行测定。结果表明:4-甲基辛酸的加标回收率为20.18%~47.49%,RSD为6.44%~11.26%,相关系数为0.9979~0.9985,检出限为0.010~0.017μg/kg,定量限为0.032~0.057μg/kg;4-乙基辛酸的加标回收率为18.19%~42.04%,RSD为6.35%~10.07%,相关系数为0.9850~0.9972,检出限为0.010~0.017μg/kg,定量限为0.033~0.056μg/kg;酸碱法中,4种羊肉中测得4-甲基辛酸含量为0.756~4.873mg/kg,4-乙基辛酸含量为4.773~18.858mg/kg;三氟化硼-甲醇法中,4种羊肉中测得4-甲基辛酸含量为0.693~6.436mg/kg,4-乙基辛酸含量为1.928~11.017mg/kg。通过测定可得:黑山羊脂肪组织中的膻味脂肪酸明显高于其他品种羊,白山羊和黔北麻羊次之,晴隆绵羊最低。The methylation effects of 4-methyloctanoic acid and 4-ethyloctanoic acid are studied by different methylation methods,and the two odor fatty acids in mutton are analyzed by screened methods.Methylation of 4-methyloctanoic acid and 4-ethyloctanoic acid is carried out by six methods.The acid-base method and boron trifluoride-methanol method are selected for the determination of four kinds of odor fatty acids in mutton by gas chromatography-mass spectrometry.The results show that the recovery rate of 4-methyloctanoic acid is 20.18%~47.49%,RSD is 6.44%~11.26%,correlation coefficient is 0.9979~0.9985,detection limit is 0.010~0.017μg/kg,quantitative limit is 0.032~0.057μg/kg,and the recovery rate of 4-ethyloctanoic acid is 18.19%~42.04%,RSD is 6.35%~10.07%,correlation coefficient is 0.9850~0.9972,detection limit is 0.010~0.017μg/kg,quantitative limit is 0.033~0.056μg/kg.The content of 4-methyloctanoic acid is 0.756~4.873 mg/kg and4-ethyloctanoic acid is 4.773~18.858 mg/kg by acid-base method.The content of 4-methyloctanoic acid is 0.693~6.436 mg/kg and 4-ethyloctanoic acid by boron trifluoride-methanol method is 1.928~11.017 mg/kg.The results show that the odor fatty acid content in fat tissue of black goat is significantly higher than that of other breeds of sheep,followed by white goat and Qianbei Ma goat,and Qinglong sheep.

关 键 词：4-甲基辛酸 4-乙基辛酸 甲酯化 膻味 羊肉 

分 类 号：TS201.22[轻工技术与工程—食品科学]