宁夏滩羊肉的特征香气成分分析.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.5 宁夏滩羊肉的特征香气成分分析 李伟，罗瑞明，李亚蕾，杨波 （宁夏大学农学院，宁夏银川 750021） 摘要：为探明宁夏滩羊肉的特征香气成分，采用顶空固相微萃取法（HS-SPME）提取滩羊肉的挥发性风味物质，结合气质联用 技术（GC-MS）和气相色谱-嗅闻技术（GC-O ）对其挥发性风味物质和主体风味物质进行分析。试验选取75 μm CAR/PDMS 萃取头、 60 ℃萃取温度、30 min 萃取时间，萃取物经GC-MS 和GC-O 分析，鉴定出43 种挥发性化合物，其中烃类5 种、醛类 12种、酮类5 种、醇类6 种、酸类6 种、酯类7 种、杂环类（含硫、含氮或含氯）2 种。确定对宁夏滩羊肉风味贡献较大的物质分别为己醛、庚醛、 己酸乙酯、壬醛、1-壬醇和肉豆蔻酸。 关键词：宁夏滩羊肉；顶空固相微萃取；气质联用；气相色谱-嗅闻；挥发性风味物质 文章篇号：1673-9078(2013)5-1173-1177 Analysis of Characteristic Aroma Compounds of Ningxia Tan Mutton LI Wei, LUO Rui-ming, LI Ya-lei, YANG Bo (Agricultural College, Ningxia University, Yinchuan 750021, China) Abstract: To research characteristic aroma compounds of Ningxia Tan mutton, the volatile compounds in the mutton was extracted by headspace solid-phase microextraction (HS-SPME), and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography -olfactometry (GC-O). The optimum pre-extraction conditions for mutton samples were determined as 75 μm CAR/PDMS, 60 ℃ and 30min. Totally 43 volatile flavor compounds were then identified by GC-MS and GC-O, including 5 hydrocarbons, 12 aldehydes, 5 ketones, 6 alcohols, 6 acids, 7 ester and 2 cyclo-compounds. Among these volatile flavor compounds, hexanal, heptanal, hexanoic acid-ethyl ester, nonanal, 1-nonanol and tetradecanoic acid made a greater contribution to the flavor of Ningxia Tan mutton. Key words: Ningxia Tan mutton; headspace solid-phase microextraction (HS-SPME); gas chromatography-mass spectrometry (GC-MS); gas chromatography-olfactometry (GC-O); volatile flavor compounds 滩羊是我国独特的名贵裘肉兼用型绵羊品种，为 的研究报道。 宁夏优势特色畜种，其肉质细嫩鲜美，脂肪分布均匀，