食品科学2017，Vol.38Issue(4)：165-169,5.DOI:10.7506/spkx1002-6630-201704026
苏尼特羊不同部位肌肉挥发性风味成分和脂肪酸分析
Analysis of Volatile Components and Fatty Acid Composition in Muscles from Different Anatomical Locations of Sunite Sheep
摘要
Abstract
The volatile flavor components and fatty acids of Longissimus dorsi,Bicepsfemoris 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 Longissinus 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 Bicepsfemoris and Triceps brachii.Unsaturated fatty acids are abundant in sheep muscles and can affect their flavor.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Key words
Sunite sheep/volatile flavor compounds/fatty acids/solid-phase micro extraction (SPME)/gas chromatography-mass spectrometry (GC-MS)分类
轻工纺织引用本文复制引用
罗玉龙,赵丽华,王柏辉,刘畅,张亚琨,杨帆,岳建平,靳烨..苏尼特羊不同部位肌肉挥发性风味成分和脂肪酸分析[J].食品科学,2017,38(4):165-169,5.基金项目
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) （20121515110001）
新疆传统特色风干肉制品加工关键技术研究项目 （）
