肉类风味物质检测技术研究进展  

Research Progress on Analytical Techniques for Detection of Meat Flavor Substances

作　　者：杜春林[1,2] 赵春萍 谭娅[1,2] DU Chunlin;ZHAO Chunping;TAN Ya(Guizhou Institute of Animal Husbandry and Veterinary,Guiyang 550005,China;Guizhou Local Pig Protection and Breeding Engineering Research Center,Guiyang 550005,China)

机构地区：[1]贵州省畜牧兽医研究所,贵州贵阳550005 [2]贵州省地方猪保护与繁育工程研究中心,贵州贵阳550005

出　　处：《肉类研究》2023年第8期46-51,共6页Meat Research

基　　金：黔农科青年基金[2023]03号项目。

摘　　要：肉类的风味是一个重要的感官参数,主要决定肉的感官特性。肉类风味是影响肉类滋味和消费者接受度的重要因素。过去,风味物质的检测常使用嗅觉分析人员,近年来,肉类风味物质的检测技术研究取得了显著进展。一种常用的检测技术是化学分析,包括高效液相色谱法和气相色谱法,这些技术可以精确地测定肉类中风味物质的种类和含量。此外,质谱技术的发展也为肉类风味物质的分析提供了新的方法和工具,目前常将2种方法结合运用。另一种常用的方法是核磁共振,其在检测风味物质中具有非破坏性、高分辨率、多参数分析等优点。总之,色谱-质谱联用技术和核磁共振技术是目前常用的肉类风味物质检测技术,本文总结了它们的原理和优缺点,旨在为肉类风味物质的研究提供一定的理论依据。Meat flavor is an important sensory parameter which mainly determines the sensory characteristics of meat,and also an important factor affecting meat taste and consumer acceptance.In the past,flavor substances were often detected by olfactory analysts.In recent years,significant progress has been made in developing analytical techniques for the detection of meat flavor substances.The commonly used techniques are chemical analysis,including high performance liquid chromatography and gas chromatography,which can accurately determine the types and contents of flavor substances in meat.In addition,the development of mass spectrometry provides new methods and tools for the analysis of meat flavor substances.At present,the two methods are often combined for use.Another commonly used method is nuclear magnetic resonance,which has the advantages of non-destructive,high resolution,and multi-parameter analysis in the detection of flavor substances.In summary,chromatography-mass spectrometry and nuclear magnetic resonance are commonly used techniques for meat flavor detection.This paper summarizes their principles,advantages and disadvantages in order to provides a theoretical basis for the study of meat flavor substances.

关 键 词：风味物质 感官评价 核磁共振 色谱-质谱联用 电子鼻 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]