顶空固相微萃取-气相色谱-质谱联用分析延边牛不同肌肉组织的挥发性风味物质  

Analysis of Volatile Flavor Compounds in Different Muscle Tissues of Yanbian Cattle by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

作　　者：孙斌 崔岩 盛万里 张军芳 唐琳 王恩泽 王英[1] 李强[1] 李香子[1] SUN Bin;CUI Yan;SHENG Wanli;ZHANG Junfang;TANG Lin;WANG Enze;WANG Ying;LI Qiang;LI Xiangzi(Jilin Beef Cattle Science and Industrial Technology Major Demand Collaborative Innovation Center,Engineering Research Center of North-East Cold Region Beef Cattle Science and Technology Innovation,Ministry of Education,Yanbian University,Yanji 133002,China;Technical Center of Hohhot Customs District,Hohhot 010020,China)

机构地区：[1]延边大学东北寒区肉牛科技创新教育部工程研究中心,吉林省肉牛科学与产业技术重大需求协同创新中心,吉林延吉133002 [2]呼和浩特海关技术中心,内蒙古呼和浩特010020

出　　处：《肉类研究》2022年第4期35-40,共6页Meat Research

基　　金：国家自然科学地区科学基金项目(32060767);东北寒区肉牛科技创新教育部工程研究中心资助及高等学校学科创新引智计划资助项目(D20034)。

摘　　要：为探究延边牛不同肌肉组织的挥发性风味物质,以6头同一月龄、同一生长条件的延边牛屠宰后的臀肉、眼肉、上脑、里脊、脊肋排和牛腩6个部位为材料,采用顶空固相微萃取结合气相色谱-质谱联用对其挥发性风味物质进行检测,通过峰面积归一法确定各成分的相对含量,确定不同部位肌肉关键性挥发性风味物质。结果表明:共检测出醛类、醇类、酮类、烷烃类、酯类、胺类和烯烃类共79种挥发性化合物,其中脊肋排29种、里脊40种、上脑28种、臀肉25种、牛腩29种、眼肉35种;6个部位间挥发性化合物的种类及含量存在明显差异,与其他部位相比,牛腩中醛类和胺类化合物的相对含量最高,里脊的酯类与醇类化合物相对含量最高,脊肋排的烯烃类与烷烃类化合物相对含量最高,酮类化合物并没有在脊肋排中被检测到,臀肉中富含较多的酮类化合物。The current study aimed to investigate the volatile flavor compounds of different muscle tissues of Yanbian cattle.In this experiment,six Yanbian cattle were raised under the same management and feeding conditions and slaughtered at the same age,and muscle samples were collected from six different carcass locations:round,ribeye,high rib,tenderloin,spine rib and brisket for determination of volatile flavor compounds using solid-phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS).The relative contents of volatile compounds were determined by the peak area normalization method,and based on them the key volatile flavor compounds were determined for each carcass part.A total of 79 volatile compounds were detected,including aldehydes,alcohols,ketones,alkanes,esters,amines and olefins,of which 29 were found in the spine rib,40 in the tenderloin,28 in the high rib,25 in the rump,29 in the brisket,and 35 in the ribeye.There were obvious differences in the composition and content of volatile compounds among the six parts.The relative contents of aldehydes and amines in the brisket were the highest,the relative contents of esters and alcohols in the tenderloin were the highest,and the relative contents of olefins and alkanes in the spine rib were the highest.No ketones were detected in the spine rib,while the round was rich in ketones.

关 键 词：延边牛 不同部位 风味物质 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]