不同部位羊油的挥发性风味物质和理化性质比较  

Volatile flavor compounds and physicochemical properties of sheep fat in different parts

作　　者：曾志龙 潘玥蒙 薛怡 管红梅 黄大兵 覃小丽[1] 刘雄[1] ZENG Zhilong;PAN Yuemeng;XUE Yi;GUAN Hongmei;HUANG Dabing;QIN Xiaoli;LIU Xiong(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Muge Food Co.Ltd.,Chongqing 401519,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆牧哥食品有限公司,重庆401519

出　　处：《食品与发酵工业》2024年第7期269-277,共9页Food and Fermentation Industries

基　　金：重庆市自然科学基金项目(31601430);重庆市技术创新与应用发展专项重点项目(CSTB2023TIAD-KPX0027)。

摘　　要：为探究不同部位羊油品质特性的差异,以羊肠油、羊肚油和羊腰油为研究对象,分别从挥发性风味物质、理化性质、脂肪酸组成等方面进行分析。结果表明,顶空固相微萃取结合GC-MS共鉴定出87种挥发性成分,包括醛类、酸类、醇类、酯类、酮类、烷烃类和其他类化合物,羊腰油和羊肚油挥发性风味物质总含量(6922.38、6536.72μg/kg)显著高于羊肠油(4046.92μg/kg),利用正交偏最小二乘判别分析可以从挥发性成分上较好区分羊肠油、羊肚油、羊腰油。基于不同部位羊油的25种共有挥发性成分,结合气味阈值得到10个共有的关键性风味物质,分别为庚醛、辛醛、壬醛、癸醛、2-十一烯醛、(E)-2-辛烯醛、(E)-2-壬烯醛、(E)-2-癸烯醛、(E,E)-2,4-癸二烯醛、2-十一酮。羊腰油的熔点、硬度和饱和脂肪酸含量最高,分别为44.2℃、379.6 g、54.29%,与羊肚油和羊肠油差异显著。分析不同部位羊油的品质特点,为羊油的合理利用提供了科学依据和理论基础。To explore the differences in the quality characteristics of sheep oil in different parts,volatile flavor compounds,the physicochemical properties,and fatty acid composition of sheep intestine fat,sheep tripe fat,and sheep loin fat were analyzed.Results showed that headspace solid-phase microextraction combined with GC-MS identified a total of 87 volatile compounds,including aldehydes,acids,esters,esters,ketones,alkanes,and other compounds,and the total content of volatile flavor compounds in sheep loin fat(6922.38μg/kg)and sheep tripe fat(6536.72μg/kg)was significantly higher than that of sheep intestine fat(4046.92μg/kg).In addition,orthogonal partial least squares discriminant analysis(OPLS-DA)could be used to distinguish the volatile compounds of sheep intestine fat,sheep tripe fat,and sheep loin fat.Among 25 common volatile compounds of sheep fat in different parts,10 common key flavor compounds,namely heptanal,octanal,nonanal,decanal,2-undecenal,(E)-2-octenal,(E)-2-nonenal,(E)-2-decenal,(E,E)-2,4-decadienal,and 2-undecanone,were obtained by combining odor thresholds.The melting point(44.2℃),hardness(379.6 g)and saturated fatty acid content(54.29%)of sheep loin fat were the highest,which were significantly different from sheep tripe fat and sheep intestine fat.The analysis of the quality characteristics of sheep fat in different parts helps provide a scientific basis and theoretical basis for the rational utilization of sheep fat.

关 键 词：羊油 挥发性风味物质 关键性风味物质 理化性质 脂肪酸 

分 类 号：TS225.22[轻工技术与工程—粮食、油脂及植物蛋白工程]