新疆不同产区羊肉特征风味成分离子迁移色谱指纹谱的构建  

Characteristic Flavor Compounds Fingerprinting of Mutton from Different Producing Regions of Xinjiang,China by Gas Chromatography-Ion Mobility Spectrometry

作　　者：孟新涛[1,2] 乔雪 潘俨 邹淑萍[1,2] 张婷 张谦[1,2] MENG Xintao;QIAO Xue;PAN Yan;ZOU Shuping;ZHANG Ting;ZHANG Qian(Research Institute of Farm Products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Ürümqi 830091,China;Research Center of Main Agricultural Products Processing Engineering in Xinjiang,Ürümqi 830091,China)

机构地区：[1]新疆农业科学院农产品贮藏加工研究所,新疆乌鲁木齐830091 [2]新疆主要农副产品精深加工工程技术研究中心,新疆乌鲁木齐830091

出　　处：《食品科学》2020年第16期218-226,共9页Food Science

基　　金：新疆维吾尔自治区科技计划项目(2016A01001-5)。

摘　　要：采用气相离子迁移色谱对阿勒泰羊、巴什拜羊、巴音布鲁克羊、多浪羊、和田羊及哈萨克羊新疆6个不同产区71份羊肉样本特征风味进行测定与分析,采用LAV软件中插件Matching matrix优选不同产区相似度均不低于85%的52个样本构建羊肉特征风味指纹图谱,比较不同产区羊肉特征风味之间的差异,分别确定出其主要特征风味、特征峰、特征标记物质及含量,结果表明,2-乙基-1-己醇等为阿勒泰羊肉主要特征风味物质,乙酸乙酯、正丁醛、3-甲基丁醛等为巴什拜羊肉主要特征风味物质,苯甲醛、3-甲基戊酸、5-甲基-2-呋喃甲醇等为巴音布鲁克羊肉主要特征风味物质,乙酸乙酯、辛酮等为多浪羊肉主要特征风味物质,2-辛醇等为和田羊肉主要特征风味物质,羟基丙酮、2-庚烯醛、3-己烯-1-醇等为哈萨克羊肉主要特征风味物质。依据所建立的指纹图谱信息,采用主成分分析法对不同产区羊肉样品进行分析,结果显示,阿勒泰羊、巴什拜羊、巴音布鲁克羊、多浪羊、和田羊及哈萨克羊新疆6个产区羊肉样本特征风味物质具有一定的差异,尤其是阿勒泰羊、巴什拜羊、多浪羊及哈萨克羊,表明该风味指纹图谱可用于新疆不同产区羊肉品质评价、产地追溯和掺假鉴别。The characteristic flavors of 71 mutton samples from Altay,Bashibai,Bayinbuluk,Duolang,Hetian and Kazakh sheep from six different regions of Xinjiang respectively were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS).Out of these,52 samples with similarities more than 85%were selected to establish flavor fingerprints according to the results of clustering analysis by Matching matrix in LAV(Laboratory Analytical Viewer)software.The differences between the characteristic flavors of mutton samples from different regions were compared,and the characteristic components,characteristic peaks,and characteristic marker substances and their contents were determined.The results indicated that 2-ethyl-1-hexanol was identified as characteristic flavor compounds of Altay sheep meat;ethyl acetate,3-methyl butyraldehyde and n-butanal as characteristic flavor compounds of Bashibai sheep meat;benzaldehyde,3-methylpentanoic acid and 5-methyl-2-furanmethanol as characteristic flavor compounds of Bayinbuluk sheep meat;ethyl acetate and octanone as characteristic flavor compounds of Duolang sheep meat;2-octanol as characteristic flavor compounds of Hetian sheep meat;and hydroxyacetone,(E)-2-heptenal and 3-hexen-1-ol as characteristic flavor compounds of Kazakh sheep meat.Based on the fingerprints,principal component analysis(PCA)was performed,showing that there were differences among the characteristics flavors of Altay,Bashibai,Bayinbuluk,Duolang,Hetian and Kazakh sheep meat,especially among Altay,Bashibai,Duolang and Kazakh sheep meat,indicating that the flavor fingerprints can be used for evaluating the quality,tracing the origin and identifying the authenticity of mutton from different regions of Xinjiang.

关 键 词：气相离子迁移色谱 羊肉 特征风味 指纹图谱 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]