SPME-GC-MS Analysis of Volatile Flavor Compounds in Male and Female Ira Rabbit Meat

doi:10.7506/spkx1002-6630-201406020

Abstract

Abstract:

The purpose of the present study was to explore the difference in volatile flavor compounds of male and female
rabbit meat by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry
(GC-MS). Results showed that 26 and 48 volatile compounds were detected from male and female rabbit meat, respectively.
The major volatile flavor compounds in rabbit meat were aldehydes, hydrocarbons, alcohols, ketones and furans. Twenty
volatile compounds were common to meats from both sexes. Esters, ethers, phenols and acids were detected in female rabbit
meat rather than male rabbit meat. Volatile flavor compounds were significantly more abundant in female rabbit meat than in
male rabbit meat.

Key words: male rabbit, female rabbit, volatile flavor compound, headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS251.54

CHEN Kang1, LI Hong-jun1,2, HE Zhi-fei1,2,*, CHEN Hong-xia1. SPME-GC-MS Analysis of Volatile Flavor Compounds in Male and Female Ira Rabbit Meat[J]. FOOD SCIENCE, 2014, 35(6): 98-102.

References

[1]陈丽清, 韩佳冬, 马良, 等.兔肉品质及其影响因素研究进展[J].食品科学,2011,32(19):298-301

[2]薛山, 贺稚非, 李洪军.兔肉胶原蛋白特性及评定方法研究[J].食品工业科技,2013,34(4):372-377

[3]DALLE ZOTTE A, SZENDR? Z.The role of rabbit meat as functional food[J].Meat science,2011,88(3):319-331

[4]杨佳艺, 李红军.我国兔肉加工现状分析[J].食品科学,2010,31(17):429-432

[5]RIVAS-CA?EDO A, JUEZ-OJEDA C, NU?EZ M, et al.Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage[J].Food Chemistry,2011,124(3):749-758

[6]RIVAS-CA?EDO A, JUEZ-OJEDA C, NU?EZ M, et al.Volatile compounds in ground beef subjected to high pressure processing: A comparison of dynamic headspace and solid-phase microextraction[J].Food Chemistry,2011,124(3):1201-1207

[7]LEE K H, YUN H, LEE J W, et al.Volatile compounds and odor preferences of ground beef added with garlic and red wine, and irradiated with charcoal pack[J].Radiation Physics and Chemistry,2012,81(8):1103-1106

[8]WATKINS P J, ROSE G, WARNER R D, et al.A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats[J].Meat science,2012,91(2):99-107

[9]SUN W, ZHAO Q, ZHAO H, et al.Volatile compounds of Cantonese sausage released at different stages of processing and storage[J].Food Chemistry,2010,121(2):319-325

[10]王珺, 贺稚非, 李洪军, 等. 顶空固相微萃取结合GC-MS分析兔肉挥发性风味物质[J]. 食品科学, http://www.cnki.net/kcms/detail/11.2206.TS.20130105.1535.026.html

[11]RISTICEVIC S, NIRI V H, VUCKOVIC D, et al.Recent developments in solid-phase microextraction[J].Analytical and bioanalytical chemistry,2009,393(3):781-795

[12]DUAN C, SHEN Z, WU D, et al.Recent developments in solid-phase microextraction for on-site sampling and sample preparation[J].TrAC Trends in Analytical Chemistry,2011,30(10):1568-1574

[13]DONG L, PIAO Y, ZHANG X, et al.Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC-MS[J].Food Research International,2013,51(2):783-789

[14]刘春红.固相微萃取技术及其在国内食品领域中的应用[J].生命科学仪器,2009,7(2):23-27

[15]宋永, 乔娜, 温婷婷, 等.顶空固相微萃取-气质联用分析哈尔滨风干肠中的挥发性风味化合物[J].食品科学,2013,34(2):224-226

[16]MACHIELS D, VAN RUTH S M, POSTHUMUS M A, et al.Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats[J].Talanta,2003,60(4):755-764

[17]DRUMM T D, SPANIER A M.Changes in the content of lipid autoxi-dation and sulfur-containing compounds in cooked beef during storage[J].Journal of Agriculture and Food Chemistry,1991,39(2):336-343

[18]王霞, 黄健, 侯云丹, 等.电子鼻结合气相色谱-质谱联用技术分析黄鳍金枪鱼肉的挥发性成分[J].食品科学,2012,33(12):268-272

[19]解薇, 娄永江.顶空固相微萃取-气质联用技术分析秘鲁鱿鱼肉的挥发性风味成分[J].食品工业科技,2012,33(5):71-75

[20]刘玉平, 陈海涛, 孙宝国.鱼肉中挥发性成分提取与分析的研究进展[J].食品科学,2009,30(23):447-451

[21]LEDUC F, TOURNAYRE P, KONDJOYAN N, et al.Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)[J].Food Chemistry,2012,131(4):1304-1311

[22]VERBEEKC J R, HICKS T, LANGDON A.Odorous Compounds in Bioplastics Derived from Bloodmeal[J].Journal of the American Oil Chemists' Society,2012,89(3):529-540