4 种不同品质猪肉香气的差异

doi:10.7506/spkx1002-6630-201406028

食品科学 ›› 2014, Vol. 35 ›› Issue (6): 133-136.doi: 10.7506/spkx1002-6630-201406028

4 种不同品质猪肉香气的差异

潘见1，杨俊杰1,*，朱双杰1,2，吴泽宇1

1.合肥工业大学农产品生物化工教育部工程研究中心，安徽合肥 230009；
2.滁州学院生物与食品工程学院，安徽滁州 239000

收稿日期:2012-06-21 修回日期:2014-02-20 出版日期:2014-03-25 发布日期:2014-04-04
通讯作者: 杨俊杰 E-mail:yangjjzhlj@gmail.com
基金资助:
安徽省科技攻关计划项目（09020303086）

Comparison of Aroma Compounds in Pork from Four Different Breeds

PAN Jian1, YANG Jun-jie1,*, ZHU Shuang-jie1,2, WU Ze-yu1

1. Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China;
2. School of Biotechnology and Food Engineering, Chuzhou University, Chuzhou 239000, China

Received:2012-06-21 Revised:2014-02-20 Online:2014-03-25 Published:2014-04-04
Contact: YANG Jun-jie E-mail:yangjjzhlj@gmail.com

摘要/Abstract

摘要：

为全面了解瘦肉型猪肉、定远黑猪肉、安庆六白猪肉和皖南花猪肉香气的差异，将这4 种新鲜猪肉分别熟制后，采用固相萃取-气相色谱-质谱法分析其挥发性风味成分及含量，计算出相应的香气值，采用主成分分析法分析4 种猪肉香气的差异。结果表明：瘦肉型猪肉香气与其他3 种中国地方猪肉的香气有着明显差异，其余3 种中国地方猪肉的香气也有一定差异；对瘦肉型猪肉与其他地方猪肉香气差异影响较大的香气物质有：柠檬烯、己醛、庚醛、（E）-十四碳烯-1-醇、2-乙基呋喃、2-正戊基呋喃、2-正己基呋喃、十四碳烯-1-醇和庚酮。苯甲醛与皖南花猪肉的香气相关性较高，安庆六白猪肉样品的香气与柠檬烯、十一醛和庚酮的相关性最高，14-十碳烯醛、辛醛、庚醛和（E）-十四碳烯-1-醇与定远黑猪肉样香气联系紧密，没有与瘦肉型猪肉香气相关性较高的挥发性风味物质。

关键词: 猪肉香气, 主成分分析, 固相微萃取, 气相色谱-质谱

Abstract:

The volatile flavor compounds of cooked meats from four different pig breeds including lean-type pig, Dinguyan
black pig, Anqing six-white-spotted pig and Wannan spotted pig were identified and quantified by solid phase microextraction
(SPME) and gas chromatography-mass spectrometry (GC-MS), and aroma values of the identified compounds
were calculated. Comparative analysis of the four breeds for differences in their volatile compound composition was carried
out by using principal component analysis. The results indicated that there was a significant difference in aroma between
lean-type pig and three other breeds as well as among the three breeds. Limonene, hexanal, heptanal, (E)-tetradecene-1-ol,
2-pentylfuran, 2-ethylfuran, 2-hexylfuran, 14-octadecenal and heptanone were found to greatly contribute to the aroma of
cooked pork. Benzaldehyde had a high correlation with the meat aroma of Wannan spotted pig. Limonene, heptanone and
undecanal had the most significant effects on the meat aroma of Anqing six-white-spotted pig. The meat aroma of Dinguyan
black pig had a strong correlation with 14-octadecenal, octanal, heptanal and (E)-2-tetradecen-1-ol. However, no volatile
compounds were correlated with the meat aroma of lean-type pig.

Key words: pork aroma, principal component analysis, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS201.2

潘见1，杨俊杰1,*，朱双杰1,2，吴泽宇1. 4 种不同品质猪肉香气的差异[J]. 食品科学, 2014, 35(6): 133-136.

PAN Jian1, YANG Jun-jie1,*, ZHU Shuang-jie1,2, WU Ze-yu1. Comparison of Aroma Compounds in Pork from Four Different Breeds[J]. FOOD SCIENCE, 2014, 35(6): 133-136.

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4 种不同品质猪肉香气的差异

Comparison of Aroma Compounds in Pork from Four Different Breeds

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