不同黔北麻羊加工产品中挥发性风味物质分析  

Analysis of Volatile Flavor Substances in Qianbei Ma Goat Meat Cooked by Different Methods

作　　者：张洪礼 王伦兴 陈德琴[1] 毛建兰[1] 吴义华[1] ZHANG Hongli;WANG Lunxing;CHEN Deqin;MAO Jianlan;WU Yihua(Department of Modern Agriculture,Zunyi Vocational and Technical College,Zunyi 563000,China)

机构地区：[1]遵义职业技术学院现代农业系,贵州遵义563000

出　　处：《肉类研究》2020年第7期78-83,共6页Meat Research

基　　金：黔北麻羊特色产品开发研究项目(遵市科合HZ字(2019)126号)。

摘　　要：为研究不同黔北麻羊加工产品风味物质的变化规律,采用顶空固相微萃取和气相色谱-质谱联用技术对挥发性风味成分进行鉴定和分析。结果表明:生羊肉、白切羊肉、清汤羊肉及红汤羊肉中共检测出76种挥发性风味成分,以醛类、烃类、酮类为主;主成分分析表明,柠檬烯、茴香烯、石竹烯、芳樟醇、2,3-辛二酮、草蒿脑、己醛、壬醛和辛醇为黔北麻羊系列产品的主要风味成分;韦恩图分析表明,己醛、壬醛和辛醇构成黔北麻羊4种系列产品风味的基本骨架,己醛、壬醛、辛醇、柠檬烯和石竹烯构成黔北麻羊3种加工产品的主要风味骨架。The volatile compounds of Qianbei Ma goat meat cooked by three different methods were identified and analyzed by headspace solid phase microextraction(SPME)followed by gas chromatography-mass spectrometry(GC-MS).The results showed that totally 76 volatile flavor compounds were detected in raw and cooked mutton,mainly aldehydes,hydrocarbons and ketones.Principal component analysis(PCA)showed that limonene,fennel,caryophyllene,linalool,2,3-octandione,estragole,hexanal,nonanal,octanol were the main flavor components of Qianbei Ma goat meat.Venn diagram analysis indicates that hexanal,nonanal and octanol constituted the basic skeleton of the flavor of both raw and cooked mutton,while hexanal,nonanal,octanol,limonene and caryophyllene constituted the main flavor of cooked mutton.

关 键 词：黔北麻羊 风味 固相微萃取-气相色谱-质谱联用 主成分分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]