基于GC-IMS的牦牛部位肉特征风味物质分析  

Analysis of Characteristic Flavor Substances of Yak Part Meat Based on GC-IMS

作　　者：张婧年 李升升[2,3] 马纪兵 刘成录 ZHANG Jingnian;LI Shengsheng;MA Jibing;LIU Chenglu(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China;College of Animal Husbandry and Veterinary Science,Qinghai University,Xining 810016,China;National Research and Development Center of Specialized Technology for Yak Meat Processing,Xining 810000,China;Animal Disease Prevention and Control Center of Maqin County,Maqin 814099,China)

机构地区：[1]青海大学农牧学院,青海西宁810016 [2]青海大学畜牧兽医科学院,青海西宁810016 [3]国家牦牛肉加工专业技术研发中心,青海西宁810000 [4]玛沁县动物疫病预防控制中心,青海玛沁814099

出　　处：《食品工业科技》2025年第2期258-270,共13页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2022YFD1602312);青海省“昆仑英才·高端创新创业人才”-拔尖人才项目(2020-2023)。

摘　　要：为明确牦牛部位肉的特征风味物质,采用气相色谱-离子迁移谱联用(GC-IMS)技术对牦牛20个部位肉进行挥发性物质分析,并通过指纹图谱、主成分分析、聚类分析以及偏最小二乘法等分析牦牛部位肉中的特征风味物质。结果表明,GC-IMS在牦牛的20个部位肉中共检测出43种风味化合物,包括醇类7种;醛类6种;酮类6种;酯类8种;酸类3种;烯类2种;杂环类11种。通过绘制指纹图谱,得到了牦牛不同部位肉中的特征峰区域,其中2-乙基呋喃、2-甲基吡嗪、丙酸、反式-2-戊烯醛、4-羟基-4-甲基-2-戊酮、2-甲基丙烯醛和乙二醇单乙醚在牦牛肉20个部位中均为主要特征风味物质;主成分及聚类分析结果显示,20个部位聚为两大类;由偏最小二乘法筛选出1-戊烯、2-乙基呋喃等12种标志性化合物,由牦牛肉相对气味活度值含量可知3-甲基丁醛、2-甲基丙酸乙酯以及1-戊烯-3-酮,这三种物质的ROAV值大于1,表明这三种物质是影响牦牛部位肉风味差异的关键物质。研究结果为牦牛部位肉品质评价和精深加工提供了理论依据。In order to clarify the characteristic flavor compounds of yak part meat,gas chromatography-ion mobility spectrometry(GC-IMS)was used to analyze the volatile compounds in 20 parts of yak meat,and the characteristic flavor compounds in yak part meat were analyzed by fingerprinting,principal component analysis(PCA),cluster analysis(CA)and partial least squares(PLS).The results showed that 43 flavor compounds were detected by GC-IMS in 20 parts of yak meat,including 7 alcohols,6 aldehydes,6 ketones,8 esters,3 acids,2 alkenes,and 11 heterocycles.The characteristic peak areas in different parts of yak meat were obtained by drawing fingerprints,among which 2-ethylfuran,2-methylpyrazine,propionic acid,trans-2-pentenal,4-hydroxy-4-methyl-2-pentanone,2-methacrolein and ethylene glycol monoethyl ether were the main characteristic flavor compounds in 20 parts of yak meat.The results of PCA and CA showed that the 20 parts of yak meat were clustered into two major groups.Twelve signature compounds,including 1-pentene and 2-ethylfuran,were screened out by PLS,and 3-methylbutyraldehyde,ethyl 2-methylpropionate,and 1-penten-3-one were identified by the relative odor activity value(ROAV)of the yak meat,which ROAV were greater than 1,indicating that they were the key substances influencing the flavor differences of the yak meat parts.The results of this study would provide a theoretical basis for the evaluation of yak part meat quality and deep processing.

关 键 词：牦牛肉 不同部位 气相色谱-离子迁移谱 特征风味 指纹图谱 聚类分析 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]