食品科学 ›› 2017, Vol. 38 ›› Issue (4): 165-169.doi: 10.7506/spkx1002-6630-201704026

• 成分分析 • 上一篇    下一篇

苏尼特羊不同部位肌肉挥发性风味成分和脂肪酸分析

罗玉龙,赵丽华,王柏辉,刘 畅,张亚琨,杨 帆,岳建平,靳 烨   

  1. 1.内蒙古农业大学食品科学与工程学院,内蒙古 呼和浩特 010018;2.鄂尔多斯生态环境职业学院, 内蒙古 鄂尔多斯 017010;3.新疆额敏县新大同创生物工程有限责任公司,新疆 塔城 834699
  • 出版日期:2017-02-25 发布日期:2017-02-28
  • 基金资助:
    国家自然科学基金地区科学基金项目(31260378;30471225); 内蒙古地方良种羊肉用品质和屠宰性能功能基因项目(20121515110001); 新疆传统特色风干肉制品加工关键技术研究项目

Analysis of Volatile Components and Fatty Acid Composition in Muscles from Different Anatomical Locations of Sunite Sheep

LUO Yulong, ZHAO Lihua, WANG Bohui, LIU Chang, ZHANG Yakun, YANG Fan, YUE Jianping, JIN Ye   

  1. 1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; 2. Ordos Vocational College of Eco-Environment, Ordos 017010, China; 3. Xindatongchuang Biological Engineering Co. Ltd. of Emin County, Xinjiang, Tacheng 834699, China
  • Online:2017-02-25 Published:2017-02-28

摘要: 以12 月龄苏尼特羊不同部位的肌肉为实验材料,取股二头肌、背最长肌、臂三头肌3 个部位肌肉进行挥发性成分和脂肪酸的测定。采用顶空固相微萃取-气相色谱-质谱联用技术分析苏尼特羊肌肉中的挥发性成分。结果表明:3 个部位羊肉的挥发性风味成分共鉴定出44 种,包括醛类17 种、醇类11 种、酮类3 种、酸类3 种、烃类6 种、其他化合物4 种,通过比较3 个不同部位羊肉的挥发性风味成分,筛选影响风味的物质为醛类和醇类,主要风味化合物为己醛、壬醛、1-辛烯-3-醇和2,3-辛二酮,背最长肌中的醛类和醇类含量高于臂三头肌和股二头肌;苏尼特羊3 个部位的饱和脂肪酸与多不饱和脂肪酸含量差异不大,但背最长肌单不饱和脂肪酸的含量要高于股二头肌与臂三头肌,肌肉中的不饱和脂肪酸含量丰富,能对羊肉风味的产生有重要作用。

关键词: 苏尼特羊, 挥发性物质, 脂肪酸, 固相微萃取, 气相色谱-质谱联用

Abstract: The volatile flavor components and fatty acids of Longissimus dorsi, Biceps femoris and Triceps brachii muscles of 12-month-old Sunite sheep were extracted by using solid-phase micro extraction (SPME) and distillation extraction separately and then analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 44 volatile compounds were identified, including 6 hydrocarbons, 17 aldehydes, 3 ketones, 3 acids, 11 alcohols, and 4 miscellaneous compounds. Hexanal, nonanal, 1-octen-3-ol and 2,3-octanedione may be mainly responsible for the formation of meat flavor. The contents of aldehydes and alcohols compounds in Longissimus dorsi were higher than those of Biceps femoris and Triceps brachii. The contents of saturated fatty acid and polyunsaturated fatty acids in the three muscles were no significantly different, whereas the contents of monounsaturated fatty acids in Longissimus dorsi were higher than those of Biceps femoris and Triceps brachii. Unsaturated fatty acids are abundant in sheep muscles and can affect their flavor.

Key words: Sunite sheep, volatile flavor compounds, fatty acids, solid-phase micro extraction (SPME), gas chromatographymass spectrometry (GC-MS)

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