4种不同品质猪肉香气的差异.pdfVIP

※分析检测 自由融事 2014, VoJ.35, NO.06 133 4 种不同品质猪肉香气的差异 潘见1，杨俊杰忡，朱双杰11，吴泽宇l (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 23(削9: 2.1除州学院生物与食品工程学院，安徽派州 239α)()) 摘 要 z 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:拧攘烯、己酷、庚 酸、 (E) -十四碳烯-1-醇、 2-乙基峡喃、 2-正戊基映喃、 2-正己基映喃、十四碳烯-1-醇和庚酣。苯甲隆与皖南花猪 肉的香气相关性较高，安庆六自猪肉样品的香气与拧橡烯、十一庭和庚嗣的相关性最高， 14-十碳烯酸、辛酸、庚 醒和 (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 Comparison of Aroma Compounds in Pork from Four Different Breeds PAN Jian , Y ANG Ju叫ie * ， ZHU Shuan剖ie1气 WU Ze-yul (1. Engineering Research Center of Bio-Process, Minis往y of Education, Hefei University of Technology, Hefei 23仪泊9， China; 2. School of Biotechnology and Food Engin四ring， Chuzhou University, Chu油ou 239创泪， China) Abstract: The volati1e flavor compounds of cooked meats from four different pig br，四ds including lean句pe pig, Dinguyan black pig, Anqing six-white-spotted pig and Wannan spotted pig were identified and quantified by solid phase rnicro- extraction (SPME) and gas chromatography-mass spectrome町 (GC-M酌， and aroma values of the identified compounds were calculated. Comparative analysis of the four br四ds for differences in their volati1e compound composition was carried out by using principal component analysis. The results indicated 由at there was a significant difference in 缸oma between lean-type pig and three other breeds as well as 缸nong 由e three breeds. Limonene, hexanal, heptanal, (日-tetradecene-1-o1， 2-pentyl句ran， 2-ethylfuran, 2-hexylfuran, 14-octadecenal and heptanone were found to gr四tly contribute to the aroma of cooked pork. Benzaldehyde had a high correlation with 由e meat aroma of Wannan spotted pig. Limonene, heptanone and undecanal had the most significant effects on 也e meat aroma of Anqing six-white-spotted pig. The meat aroma of Dinguyan black pig had a strong correlation with 14-oc