食品科学 ›› 2021, Vol. 42 ›› Issue (24): 206-212.doi: 10.7506/spkx1002-6630-20210103-012

• 成分分析 • 上一篇    

顶空气相色谱-离子迁移谱分析不同部位和品种猪肉的挥发性风味化合物

孟维一,古瑾,徐淇淇,马燕红,李莹莹,郭文萍,王守伟   

  1. (中国肉类食品综合研究中心,北京 100068)
  • 发布日期:2021-12-30
  • 基金资助:
    北京市优秀人才培养资助项目(2016754154700G147)

Analysis of Volatile Flavor Compounds in Pork Meat from Different Carcass Locations and Breeds by Gas Chromatography-Ion Mobility Spectrometry

MENG Weiyi, GU Jin, XU Qiqi, MA Yanhong, LI Yingying, GUO Wenping, WANG Shouwei   

  1. (China Meat Research Center, Beijing 100068, China)
  • Published:2021-12-30

摘要: 采用顶空气相色谱-离子迁移谱(headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS)对普通猪里脊、普通猪五花、普通猪后尖、黑猪后尖和土猪后尖这5?种不同类型猪肉样品的挥发性风味化合物进行测定与分析,比较不同部位和不同品种猪肉特征风味之间的差异。结果表明,不同部位猪肉中共鉴定出41?种挥发性化合物,主要包括醛类、酮类、醇类及其他类。不同种类猪后尖中共鉴定出29?种挥发性化合物,主要包括醛类、酮类、醇类、吡嗪类及其他类。里脊肉特征峰区域主要包括2,3-丁二酮、2,3-乙酰丙酮、2-丁酮,五花肉含有大量特有的或浓度相对较高的挥发性醛、醇类物质,其特征峰区域包括反-2-辛烯醛、反-2-庚烯醛、糠醇、3-辛醇、辛醛、壬醛、反-2-己烯-1-醇等,后尖肉中特有的挥发性物质较少,只有2-甲基吡嗪、2,5-二甲基吡嗪等化合物相对含量较高,且土猪后尖和黑猪后尖中吡嗪类化合物含量比普通猪后尖高。依据所建立的指纹图谱信息,结合主成分分析,不同部位和不同品种猪肉得到明显区分。GC-IMS技术简单、快速、无损,采用GC-IMS技术可为猪肉挥发性风味成分分析、品种识别、掺假鉴别等提供一定参考依据和理论基础。

关键词: 顶空气相色谱-离子迁移谱;猪肉;挥发性风味化合物

Abstract: Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was performed to analyze the volatile organic compounds (VOCs) of the tenderloin, belly and rump of commercially reared pigs, the rump of black pigs and the rump of Chinese indigenous pigs. Further, we investigated the difference in the characteristic flavors of pork meat among carcass locations and breeds. The results showed that a total of 41 compounds were identified from the different meat cuts, mainly including aldehydes, ketones and alcohols. A total of 29 compounds were identified from the rumps of different breeds, mainly including aldehydes, ketones, alcohols and pyrazoles. The characteristic chromatographic regions of the tenderloin included 2,3-butanedione, 2,3-pentadione and 2-butanone. The belly contained some unique aldehydes and alcohols at high concentrations as well as higher levels of shared aldehydes and alcohols compared to the other four samples, and its characteristic chromatographic regions included trans-2-octenal, trans-2-heptenal, furfuryl alcohol, 3-octanol, octanal, nonaldehyde and trans-2-hexene-1-alcohol. Few unique VOCs were detected in the rump, with only 2-methylpyrazine and 2,5-dimethylpyrazine being the major ones. Pyrazines were more abundant in the rumps of black pigs and Chinese indigenous pigs than in commercially reared pigs. Based on the established fingerprint combined with principal component analysis (PCA), the five pork samples could be clearly distinguished from each other. GC-IMS is a simple, rapid and non-destructive analytic technique, and its application can provide a reference and theoretical basis for the identification of volatile flavor components and adulteration in as well as breed discrimination of pork samples.

Key words: headspace-gas chromatography-ion mobility spectrometry; pork samples; volatile flavor compounds

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