摘要
为研究河西地区肃南甘肃高山细毛羊肉的挥发性风味物质,采用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS),对其挥发性风味物质进行检测,通过相对香气活度值,确定了甘肃高山细毛羊肉关键性挥发性风味物质。结果显示,甘肃高山细毛羊肉中共检测到43种挥发性化合物,占总离子峰的88.16%。主要为醛、醇、酮、酯、酸、烷烃及酚类,相对含量分别为30.65%、10.57%、27.62%、17.94%、5.85%、2.19%和1.44%,未检测到体现膻味的物质4-甲基辛酸和4-甲基壬酸。采用相对香气活度值确定了5种关键性挥发性香气成分为3-羟基-2-丁酮、gamma-丁内酯、1-辛烯-3-醇、辛醛、己醛。甘肃高山细毛羊肉挥发性风味物质含量丰富,是风味较佳的畜产品,为甘肃高山细毛羊肉的加工提供一定的科学依据。
In order to study the volatile flavor substances of fine wool mutton in the high mountains of Hexi region and Gansu provinces,headspace solid-phase micro-extraction and GC-MS was adopted,and volatile flavor substances were detected.Through the relative aroma activity values,the key volatile flavor compounds of fine wool mutton in Gansu alpine were identified.The results showed that 43 kinds of volatile compounds were detected in fine wool mutton in Gansu alpine,accounting for 88.16%of the total ion peak.The main substances were aldehydes,alcohols,ketones,esters,acids,alkanes,and phenols,and their relative contents were 30.65%,10.57%,27.62%,17.94%,5.85%,2.19%,and 1.44%respectively.The smell of mutton substances 4-methyloctanoic acid and 4-methylnonanoic acid were not detected.Relative aroma activity values were adopted,and five kinds of key volatile aroma components were identified,which were 3-hydroxy-2-butanone,gamma-butyrolactone,1-octene-3-alcohol,octaldehyde,and hexane aldehyde.Fine wool mutton in Gansu alpine was rich in volatile flavor substances and was a better-flavored animal product.It provided a certain scientific basis for the processing of fine wool mutton in Gansu alpine.
作者
张爱萍
李杨
翟玉秀
赵刚
张有富
ZHANG Aiping;LI Yang;ZHAI Yuxiu;ZHAO Gang;ZHANG Youfu
出处
《肉类工业》
2020年第2期31-36,共6页
Meat Industry
基金
河西学院科研创新与应用校长基金项目(No.XZ2016007)
河西学院第九批大学生科技创新项目(No.105)。
关键词
甘肃高山细毛羊肉
顶空固相微萃取
气质联用
香气活度值
fine wool mutton in Gansu alpine
headspace solid-phase micro-extraction
gas chromatography mass spectrometry
aroma activity value
