沙葱及其提取物对羊肉膻味的调控作用研究进展  

Research Progress on Regulation of Allium mongolicum Regel and Its Extracts on Mutton Flavour

作　　者：敖长金[1] 赵亚波 白晨[1] 哈斯额尔敦[1] AO Changjin;ZHAO Yabo;BAI Chen;KHAS Erdene(Key Laboratory of Animal Nutrition and Feed Science of Colleges and Universities of Inner Mongolia,College of Animal Science,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学动物科学学院,内蒙古自治区高校动物营养与饲料科学重点实验室,呼和浩特010018

出　　处：《动物营养学报》2022年第10期6371-6378,共8页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：内蒙古农业大学动物科学学院标志性成果专项资金项目(BZCG202102)。

摘　　要：羊肉具有独特的营养价值,但其典型的特征风味“膻味”对羊肉的整体可接受性产生了一定的负面影响。沙葱是一种含有多糖、黄酮和精油等多种活性成分的葱属植物。近年来的研究发现,沙葱及其提取物对羊肉膻味具有显著的降低作用。本文总结了沙葱的主要活性成分和羊肉中膻味物质的沉积过程,并进一步阐述了沙葱及其提取物降低羊肉膻味的分子机制,以期为了解羊肉中膻味物质的形成和改善羊肉风味提供参考。Mutton has unique nutritional value,but the typical characteristic flavour“mutton flavour”negatively affects the overall acceptability of mutton.Allium mongolicum Regel belongs to Allium of Liliaceae,which contains polysaccharides,flavonoids,essential oils and other active ingredients.In recent years,the research found that Allium mongolicum Regel and its extracts can improve mutton flavour.In this paper,the main active ingredients of Allium mongolicum Regel and the deposition process of mutton flavour substances were summarized,and the mechanism of Allium mongolicum Regel and its extracts reduced mutton flavour was further reviewed,so as to provide reference for understanding the formation of mutton flavour substances and improving mutton flavour.

关 键 词：沙葱 活性成分 膻味物质 除膻机制 

分 类 号：S826[农业科学—畜牧学]