小尾寒羊不同部位风味物质与风味前体物的相关性分析  

Analysis of the Correlation between Flavor Substances and Flavor Precursorsin Different Parts of Small Tailed Han Sheep

作　　者：王宇[1] 淑英[1] 王慧婷 张旭[1] 梁孙硕 焦颖雪 张志胜[1] Wang Yu;Shu Ying;Wang Huiting;Zhang Xu;Liang Sunshuo;Jiao Yingxue;Zhang Zhisheng(Hebei Agricultural University,Baoding 071000,Hebei;Baoding Institute for Food and Drug Control,Baoding 071000,Hebei)

机构地区：[1]河北农业大学,河北保定071000 [2]保定市食品药品检验所,河北保定071000

出　　处：《中国食品学报》2024年第1期263-277,共15页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省现代农业产业技术体系(HBCT2018140203)。

摘　　要：以6~7月龄、体质量为50 kg的小尾寒羊为实验对象,选取颈肉(NM)、里脊(LLDM)和腿肉(RG),对小尾寒羊挥发性风味物质、脂肪酸和氨基酸进行相关性分析。结果表明:在3个部位共检测到45种挥发性风味物质,其中醛类是最主要的挥发性风味物质,占总挥发性风味物质的50%左右。经主成分分析得知,庚醛、壬醛、苯甲醛等24种风味物质是导致不同部位间挥发性风味物质差异的主要影响因素。LLDM中对人体有益的单不饱和脂肪酸和多不饱和脂肪酸含量均为最高,脂肪酸比例更符合人体对羊肉脂肪酸营养价值的需求,对人体健康更有益。氨基酸中以谷氨酸(Glu)和赖氨酸(Lys)为主,约占总氨基酸的17%和10%,其中RG除蛋氨酸(Met)、酪氨酸(Tyr)、赖氨酸(Lys)外含量均为最高,且除谷氨酸(Glu)和脯氨酸(Pro)外与LLDM差异不显著,与NM差异均显著。相关性分析表明,多不饱和脂肪酸与大多数挥发性风味物质呈正相关,且与醛类、醇类和芳香类等挥发性风味物质呈显著正相关,这可能是因为多不饱和脂肪酸极易氧化,在氧化过程中生成醛类、醇类和芳香类等物质。氨基酸与大多数醛类和醇类都呈正相关,这可能是因为氨基酸通过转氨反应等一系列反应,最终生成醛类和醇类等物质。In this paper,6-7 month-old small tailed Han sheep weighing 50 kg were used as experimental objects,and NM,LLDM and RG were selected for correlation analysis of flavor substances,fatty acids and amino acids of small tailed Han sheep.The results showed that 45 flavor compounds were detected in three parts,among which aldehydes were the most important flavor compounds,accounting for about 50%of the total compounds.By principal compounds analysis,24 flavor substances such as heptanal,nonanal and benzaldehyde were the main influencing factors leading to the difference of flavor substances in different parts.The content of monounsaturated fatty acids and polyunsaturated fatty acids beneficial to human body in LLDM was the highest,and the proportion of fatty acids was more in line with human body's demand for the nutrition in mutton fatty acids,which was more beneficial to human health.Glutamic acid(Glu)and lysine(Lys)were the main amino acids,accounting for about 17%and 10%of the total amino acids.The content of RG was the highest except methionine(Met),tyrosine(Tyr)and lysine(Lys),and there was no significant difference between RG and LLDM except glutamic acid(Glu)and proline(Pro),but difference between RG and NM were to the contrary.The correlation analysis showed that polyunsaturated fatty acids were positively correlated with most flavor compounds,and significantly positively correlated with aldehydes,alcohols and aromatic compounds.This could be that polyunsaturated fatty acids were easily oxidized,and aldehydes,alcohols and aromatic compounds are produced in that oxidation process.There was a positive correlation between amino acids and most aldehydes and alcohols,which may be that amino acids eventually produced aldehydes and alcohols through a series of reactions such as transamination.

关 键 词：小尾寒羊 不同部位 挥发性风味物质 脂肪酸 氨基酸 相关性 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]