滩羊不同部位肌肉脂肪酸分析及特征风味指纹图谱的构建  

Analysis of Fatty Acid Composition and Characteristic Flavor Fingerprinting of Muscles from Different Anatomical Locations of Tan Sheep

作　　者：王芳[1,2] 杨晓玲 席斌[1,2] 王宏博 李维红[1,2] 陈潘 何晓娜[1,2] 高雅琴 WANG Fang;YANG Xiaoling;XI Bin;WANG Hongbo;LI Weihong;CHEN Pan;HE Xiaona;GAO Yaqin(Lanzhou Institute of Animal Husbandry and Pharmaceutical Science,Chinese Academy of Agricultural Sciences,Lanzhou 730050,China;Quality Safety Risk Assessment of Animal Products(Lanzhou),Ministry of Agriculture and Rural Affairs,Lanzhou 730050,China)

机构地区：[1]中国农业科学院兰州畜牧与兽药研究所,甘肃兰州730050 [2]农业农村部畜产品质量安全风险评估实验室,甘肃兰州730050

出　　处：《食品科学》2021年第24期191-198,共8页Food Science

基　　金：中央级公益性科研院所基本科研业务费专项(1610322020019)。

摘　　要：选择6月龄滩羊股二头肌、背最长肌和臂三头肌3个部位肌肉为实验材料,进行挥发性化合物和脂肪酸的测定。采用气相色谱-离子迁移谱技术分析滩羊肉中的挥发性风味物质,并建立指纹图谱。结果表明:在滩羊肉中共鉴定出44种挥发性风味物质,包括醛类15种、醇类11种、酮类9种、酯类6种、噻唑类2种和呋喃类1种,主要风味化合物为己醛、壬醛、1-辛烯-3-醇、3-羟基-2-丁酮和乙酸乙酯。依据所建立的指纹图谱信息,采用主成分分析法对不同部位羊肉样品进行分析,主成分1和主成分2的贡献率之和达到了90%,3个部位羊肉样本特征风味物质具有明显的差异。滩羊肉中背最长肌、股二头肌和臂三头肌中饱和脂肪酸/不饱和脂肪酸分别为0.84、0.92、0.93,均接近于营养协会推荐人体摄入脂肪酸的组成比例1∶1。其中,背最长肌中的多不饱和脂肪酸含量显著高于臂三头肌,丰富的不饱和脂肪酸含量,对羊肉风味具有十分重要的作用。The volatile components and fatty acids in biceps femoris,longissimus dorsi and triceps brachii muscles from Tan sheep slaughtered at six months of age were determined.The volatile flavor compounds in lamb meat were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS)and a fingerprint was established.The results showed that a total of 44 volatile compounds were identified,including 15 aldehydes,11 alcohols,9 ketones,6 esters,2 thiazoles and 1 furan,with hexanal,nonanal,1-octen-3-ol,3-hydroxy-2-butanone and ethyl acetate being the major ones.Based on the information of the fingerprint,principal component analysis could clearly discriminate lamb muscles according to characteristic flavor compounds,with the first two principal components together explaining 90%of the total variance.The saturated fatty acid/unsaturated fatty acid ratios in longissimus dorsi,biceps femoris and triceps brachii were 0.84,0.92 and 0.93,respectively,which were close to the value of 1:1 recommended by Chinese Nutrition Society.The content of polyunsaturated fatty acids in longissimus dorsi was higher than that in triceps brachi.The abundant content of unsaturated fatty acids could contribute to the flavor of lamb.

关 键 词：滩羊肉 挥发性风味物质 脂肪酸 气相色谱-离子迁移谱 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]