基于巴克夏和杜洛克猪选育猪肉风味物质HSSPME―GCMS对比分析.docVIP

基于巴克夏和杜洛克猪选育猪肉风味物质HSSPME―GCMS对比分析 　　摘 要：通过对以巴克夏和杜洛克猪为父本选育的猪肉中挥发性风味物质进行研究，了解不同品种猪肉之间挥发性风味物质的差异，通过对猪肉中挥发性风味物质的评价为选育优质猪种提供参考。采用顶空固相萃取提取猪肉的挥发性风味物质，并用气相色谱-质谱法检测风味物质，应用Origin 8.0软件和Xcalibur软件对实验数据进行分析，对比猪肉中风味物质的含量差异及稳定性。结果表明：DLY系猪肉样品中共检测出38 种挥发性风味物质，其中醛类13 种、呋喃类1 种、醇类6 种、酮类3 种、含硫化合物1 种、酸类14 种，DLY933猪肉样品中的正己醛相对含量最高，达45.895%；SH451系猪肉样品中共检测出50 种挥发性风味物质，其中醛类25 种、呋喃类1 种、醇类9 种、酮类2 种、含硫化合物1 种、酸类11 种，SH451-2猪肉样品中的正己醛相对含量最高，达75.986%；DLY和SH451系猪肉样品共有的风味物质占15 种，SH451系猪肉样品的挥发性风味物质种类多于DLY系猪肉；SH451系猪肉样品的醛类物质平均相对含量为74.68%，显著高于DLY系猪肉的57.47%，但DLY系猪肉样品的含硫化合物含量高于SH451系猪肉，2 个猪种的风味各有特点。 　　关键词：杜洛克猪；巴克夏猪；风味物质；固相微萃取；气相色谱-质谱法 　　Comparative Analysis of Volatile Pork Flavor Compounds of Crossbred Pigs Sired by Berkshire and Duroc Using Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry 　　LIU Shiyao1， XU Hong1， DENG Jie1， WANG Guoze1， GONG Jianjun2， LI Xiang1，* 　　（1.Meat-Processing Key Laboratory of Sichuan， Chengdu 610106， China； 　　2.Sichuan Animal Science Academy， Chengdu 610066， China） 　　Abstract： In this study， we conducted a comparative analysis of the volatile flavor compounds of meat from two crossbreeds （DLY and SH451） from Berkshire and Duroc boars， respectively in order to provide a basis for breeding improved pig breeds. The volatile compounds were extracted by headspace solid-phase microextraction （HS-SPME） and detected by gas chromatography-mass spectrometry （GC-MS）. The experimental data obtained were comparatively analyzed using Origin 8.0 　　and Xcalibur software. We identified a total of 38 volatile compounds in DLY pig meat including 13 aldehydes， 1 furan， 6 alcohols， 3 ketones， 1 sulfide-containing compound and 14 acids， with n-hexanal being the most abundant compound （45.895%）. A total of 50 volatile compounds were detected in SH451 pig meat including 25 aldehydes， 1 furan， 9 alcohols， 　　2 ketones， 1 sulfide-containing compound and 11 acids. The major volatile compound in SH451 pork was similarly n-hexanal （up to 75.986%）. Fifteen co