基于电子鼻和顶空固相微萃取结合气相色谱-嗅闻-质谱联用技术分析不同品种羊肉煮制风味特征  

Analysis of flavor characteristics of cooked lamb based on electronic nose and headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer

作　　者：陈鹏羽 张德权 李少博[2] 王卫 徐乐[2] 张佳敏 张锐[1] 陈丽[2] CHEN Pengyu;ZHANG Dequan;LI Shaobo;WANG Wei;XU Le;ZHANG Jiamin;ZHANG Rui;CHEN Li(College of Food and Biological Engineering,Key Lab of Meat Processing of Sichuan Province,Chengdu University,Chengdu 610106,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]成都大学食品与生物工程学院,肉类加工四川省重点实验室,四川成都610106 [2]中国农业科学院农产品加工研究所,农业农村部农产品质量安全收贮运管控重点实验室,北京100193

出　　处：《食品与发酵工业》2024年第10期298-305,共8页Food and Fermentation Industries

基　　金：中国农业科学院农产品加工研究所“国之大者”重点科技行动专项“特色农产品品质评价与高值化利用”(G2022-IFST-04);河北省级科技计划高水平人才团队建设专项(215A7101D)。

摘　　要：为探究不同品种羊肉煮制后风味的差异,采用电子鼻和顶空固相微萃取结合气相色谱-嗅闻-质谱联用(headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer,HS-SPME-GC-O-MS)技术,对煮制后欧拉羊、巴寒杂交羊和宁夏滩羊背最长肌和霖肉挥发性风味化合物成分进行了比较分析。结果表明,欧拉羊肉煮制后的电子鼻图谱轮廓区别于巴寒杂交羊和宁夏滩羊。运用HS-SPME-GC-O-MS技术对煮制羊肉挥发性风味指纹进行分析,3种羊肉共检出30种挥发性化合物,主要包括醛类、醇类、酯类及其他类,其中20种挥发性化合物可被嗅闻出,19种香气活度值≥1的关键香气化合物,包括1-辛烯-3-醇、己醛、壬醛、辛醛、乙酸乙酯、二甲基三硫和2-戊基呋喃等。结合多元数据统计结果分析,发现巴寒杂交羊肉和宁夏滩羊肉煮制后的挥发性化合物成分相近,与欧拉羊肉差距较大,这与电子鼻结果一致。该项研究为羊肉风味品质评价、产地溯源、真伪鉴别提供可靠的数据参考。To investigate flavor distinctions among different lamb varieties after cooking,this study employed headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer(HS-SPME-GC-O-MS)technology to analyze volatile flavor compounds in cooked Oula lamb,Bahan crossbred lamb,and Ningxia Tan lamb′s M.longissimus thoracis et lumborum,and knuckle muscle.The findings indicated that the electronic nose profiles of cooked Oula lamb differed from Bahan crossbred lamb and Ningxia Tan lamb.Using HS-SPME-GC-O-MS,this study detected 30 volatile compounds in the three lamb varieties,primarily consisting of aldehydes,alcohols,esters,and other compounds.Among these,20 volatile compounds emitted recognizable odors,including 19 key aroma compounds with odor activity values(OAV)≥1 consisting of aldehydes,hexanal,nonanal,octanal,ethyl acetate,dimethyl trisulfide,and 2-pentyl furan.By applying multivariate statistical analysis(PLS-DA),it found that the volatile compound compositions of cooked Bahan crossbred lamb and Ningxia Tan lamb were similar,differing significantly from cooked Oula lamb,in line with the electronic nose results.This study offers dependable data references for evaluating lamb flavor quality,tracing the origin,and confirming authenticity.

关 键 词：羊肉 煮制 气相色谱-嗅闻-质谱联用 产地溯源 挥发性风味物质 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]