青海八眉猪及其杂交猪肉挥发性成分分析  

Analysis of Volatile Flavor Components in Pure and Hybrid Qinghai Bamei Pigs

作　　者：王克晨 黄文颖[2] 周继平[3] 王磊[3] 罗增海 吴国芳[3] 刘海珍[2] WANG Kechen;HUANG Wenying;ZHOU Jiping;WANG Lei;LUO Zenghai;WU Guofang;LIU Haizhen(Consultation Center of Agricultural and Animal Husbandry Engineering Project of Qinghai,Xining 810000,China;The Center of Animal Disease Prevention and Control of Qinghai Province,Xining 810000,China;Qinghai Academy of Animal Science and Veterinary Medicine,Xining 810016,China;Animal Husbandry Station of Qinghai Province,Xining 810000,China)

机构地区：[1]青海省农牧业工程项目咨询中心,青海西宁810000 [2]青海省动物疫病预防控制中心,青海西宁810000 [3]青海省畜牧兽医科学院,青海西宁810016 [4]青海省畜牧总站,青海西宁810000

出　　处：《肉类研究》2020年第5期64-69,共6页Meat Research

基　　金：青海省农村农业厅科技创新项目(QNKP-2017-09-04)。

摘　　要：通过固相微萃取和气相色谱-质谱联用仪对青海八眉原种、二元长八、三元约长八及杜长大(对照)猪肉的挥发性风味成分进行检测分析。结果表明:八眉原种猪肉中挥发性风味化合物种类繁多、成分复杂,相对含量最高,且各风味成分以醛类物质为主;八眉原种、二元长八、三元约长八猪肉中壬醛(清香气味)、癸醛(甜香和柑橘香)、2,4-癸二烯醛(油脂香)、十二醛(皂香、柑橘香)、十四醛(脂肪香)、十六醛(花和蜡的弱香气)等醛类物质较杜长大猪肉丰富;1-辛醇(油脂香味、橘柑和玫瑰香味)、1-辛烯-3-醇(蘑菇香、青香、蔬菜香)、2-庚醇(淡芳香、脂肪香)等醇类物质分别在八眉原种、二元长八、三元约长八猪肉中有不同程度检出,3组猪肉的醇类物质种类及相对含量也高于杜长大猪肉;同时,十二烷酸(月桂油香)、十四碳酸(微弱的蜡香和乳香)、苯酚类(甜香)等化合物的相互作用叠加使八眉原种猪及其杂交猪肉形成独特风味,与杜长大猪相比肉质细腻、味道鲜美、风味醇香浓郁、肉品质量上乘。Solid-phase microextraction(SPME) coupled with gas chromatography-mass spectroscopy(GC-MS) was used for detecting the volatile flavor compounds in meat from pure Qinhai Bamei pigs, Landrace × Bamei crossbred pigs, Yorkshire × Landrace × Bamei crossbred pigs and Duroc × Landrace × Yorkshire crossbred pigs(control). The results showed meat from pure Qinhai Bamei pigs contained a wide variety and complex composition of volatile flavor compounds at the highest amount among the four breeds, with aldehydes being the dominant one. The control was less rich in nonanal(refreshing aroma), decanal(sweet and orange-like aroma), 2,4-decadienal(fatty aroma), dodecanal(soap-like and orange-like aroma), tetradecanal(fatty aroma), and hexadecanal(weak flowery and waxy aroma) than three other breeds. 1-octanol(fatty, orangelike and rosy aroma), 1-octen-3-ol(mushroom-like, green and vegetable-like aroma) and 2-heptanol(light, fatty aroma) were detected in all breeds except the control at different amounts, and the three breeds were higher in the number and amount of alcohol compounds than the control. Furthermore, the interaction among dodecanoic acid(laurel oil-like aroma), myristic acid(weak waxy and milky aroma), phenols(sweet aroma) and other compounds imparted distinctive flavors to meat from pure and crossbred Bamei pigs, which had more delicate texture, better taste, stronger flavor and better quality compared with the control.

关 键 词：青海八眉原种猪 杂交猪 挥发性风味成分 含量差异 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]