黔北麻羊不同部位肌肉挥发性风味物质分析  

Volatile Flavor Compounds in Muscles from Different Carcass Cuts of Qianbei Ma Goat

作　　者：王伦兴 张洪礼 陈德琴[1] 邓位喜 杨泽 吴义华[1] WANG Lunxing;ZHANG Hongli;CHEN Deqin;DENG Weixi;YANG Ze;WU Yihua(Department of Modern Agriculture,Zunyi Vocational and Technical College,Zunyi 563000,China;Xishui County Qiandao Food Technology Co.Ltd.,Xishui 564600,China)

机构地区：[1]遵义职业技术学院现代农业系,贵州遵义563000 [2]习水县黔道食品科技有限公司,贵州习水564600

出　　处：《肉类研究》2021年第1期47-52,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：以24月龄黔北麻羊不同部位的肌肉组织为材料,分别取腹肉、外脊、羊腩、里脊、颈肉、前腿、后腿7个部位肌肉,采用顶空固相微萃取-气相色谱-质谱联用技术分析黔北麻羊肌肉中的挥发性成分。结果表明:7个部位羊肉的挥发性风味成分共鉴定出52种,包括醇类17种、酮类7种、酸类14种、醛类5种、其他类(酯类、烷烃类、酚类等)9种;采用主成分分析、聚类热图分析及相对气味活度值分析比较7个不同部位羊肉的挥发性风味成分,结果表明,影响黔北麻羊肉风味的主要物质为醇类和醛类,主要为辛醛、壬醛、1-辛烯-3-醇、庚醇、正辛醇等。Muscle samples were collected from seven different carcass cuts of 24-month-old Qianbei Ma goats:belly,striploin,breast and flap,tenderloin,neck,foreleg and hindleg to determine volatile components by headspace solid phase microextraction-gas chromatography-mass spectrometry.The results showed that a total of 52 volatile flavor components belonging to nine chemical classes were identified in all samples,including 17 alcohols,7 ketones,14 acids,5 aldehydes,and other types(esters,alkanes and phenols).By using principal component analysis(PCA)and cluster heat map analysis as well as comparing the relative odor activity values(ROAVs)of volatile flavor components among the seven cuts,it was determined that the main flavor substances of Qianbei Ma goat meat were alcohol and aldehydes,mainly octanal,nonanal,1-octen-3-ol,heptanol and n-octanol.

关 键 词：黔北麻羊 肌肉组织 挥发性风味物质 固相微萃取 气相色谱-质谱联用 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]