彭波半细毛羊羊肉风味物质的鉴定与分析  

Identification and Analysis of Flavour Compounds in Mutton of Pengbo Semi-fine Wool Sheep

作　　者：洛桑催成 次仁曲珍 平措班旦 格桑加措[1] LUOSANG Cuicheng;CIREN Quzhen;PINGCUO Bandan;GESANG Jiacuo(Institute of Animal Husbandry and Veterinary,Tibet Academy of Agriculture and Animal Husbandry Science,Lhasa850004,China)

机构地区：[1]西藏自治区农牧科学院畜牧兽医研究所,拉萨850004

出　　处：《中国草食动物科学》2023年第6期29-34,共6页China Herbivore Science

基　　金：国家绒毛用羊产业技术体系(CARS-39-33);西藏自治区重大科技专项(XZ2021ZD0001N)。

摘　　要：为探究彭波半细毛羊羊肉的挥发性风味物质,选择体重相近、健康状况良好的8月龄公母羊各10只,屠宰后采集胴体左侧部位的背最长肌,采用顶空气相色谱-离子迁移谱(HS-GC-IMS)联用技术对肉品挥发性风味物质进行鉴定。结果表明,彭波半细毛羊公、母羊肉品中均鉴定出40种挥发性物质,其中35种物质被定性,包括醛类5种、酮类6种、醇类5种、酯类4种、烃类6种、杂环类9种;有5种未被定性出明确化合物。离子迁移差异图谱和指纹图谱结果显示,母羊与公羊肉样中挥发性风味物质差异较大,其中母羊B2、B4和B5号样品中15种物质(如2-庚酮、1-戊醇等)的含量高于公羊。对公、母羊肉品中挥发性风味物质含量的分析结果表明,母羊肉品中的(E)-2-辛烯醛、3-壬烯-2-酮和2-甲基吡嗪含量显著高于公羊(P<0.05);公羊肉品中糠醇单聚体含量显著高于母羊(P<0.05);其余已定性的物质含量在公、母羊肉品间无显著差异(P>0.05)。综上说明,彭波半细毛羊母羊肉品中有含量较高的香味物质。To investigate the volatile flavour compounds in mutton of Pengbo semi-fine wool sheep,10 rams and 10 ewes aged 8 months with similar weights and good health conditions were selected respectively for the study.After slaughter,the longissimus dorsi muscle on the left side of the carcass was collected,and the volatile flavor compounds of meat were identified by headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS).The results showed that a total of 40 volatile flavor compounds were identified in both rams and ewes meat,of which 35 substances were identified,including 5 aldehydes,6 ketones,5 alcohols,4 esters,6 hydrocarbons and 9 heterocyclic compounds,and 5 volatile flavor compounds were not identified.The ion mobility difference mapping and fingerprinting showed that the volatile flavour compounds had quite different between ewe and ram samples,with 15 substances(such as 2-heptanone,1-pentanol,etc.)being significantly higher in ewe samples B2,B4 and B5 than that in ram.Analysis of the volatile flavor compounds content in meat from ewes and rams showed that the contents of(E)-2-octenal,3-nonene-2-ketone and 2-methylpyrazine were significantly higher in the ewes than in the rams(P<0.05);the content of furfuryl alcohol monomer in ram meat was significantly higher than that in ewe(P<0.05).There were no significant difference in the contents of other identified substances between ewes and rams(P>0.05).In summary,there is a high content of aroma substances in ewe meat for Pengbo semi-fine wool sheep.

关 键 词：彭波半细毛羊 挥发性风味物质 气相色谱-离子迁移谱 

分 类 号：S826.8[农业科学—畜牧学]