宁夏滩羊后腿肉营养评价及挥发性风味物质剖析.docVIP

宁夏滩羊后腿肉营养评价及挥发性风味物质剖析 　　摘 要：利用顶空固相微萃取（solid phase microextraction，SPME）与气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）技术对宁夏滩羊后腿肉中挥发性风味成分及其变化进行测定，并利用常规肌肉营养测定方法对其营养成分进行分析。结果表明：在宁夏滩羊后腿肉中，水分占77.23%，蛋白质占16.98%，脂肪占1.53%，灰分占0.90%；宁夏滩羊后腿肉中含有17 种氨基酸，其中必需氨基酸7 种，且必需氨基酸的构成比例基本符合联合国粮食与农业组织（Food and Agriculture Organization，FAO）和世界卫生组织（World Health Organization，WHO）的标准；从宁夏滩羊后腿肉中共检测出烃类、杂环?、醛类、酯类、醇类、酮类、酸类和醚类等挥发性风味成分40 种，其中关键风味成分主要是D-柠檬烯、壬醛、3-甲基丁醛、乙醛、3-甲硫基丙醛、庚醛、苯甲醛、1-辛烯-3-醇、二甲基硫醚和2-乙基呋喃等物质，它们共同决定了宁夏滩羊后腿肉的整体风味。 　　关键词：宁夏滩羊后腿肉；营养评价；固相微萃取；气相色谱-质谱联用；挥发性风味物质 　　Nutritional Assessment and Flavor Compounds of Hind Leg Meat in Tan Sheep 　　XU Weiwei1， YAO Ruiji1， YUAN Weixin1， QI Yue2， ZHANG Yafang2， ZHANG Tonggang1，3，* 　　（1.Guangxi International Business Vocational and Technical College， Nanning 530001， China； 2.Beijing Product Quality Supervision and Inspection Institute， Beijing 101300， China； 3.School of Agriculture， Ningxia University， Yinchuan 750021， China） 　　Abstract： The volatile flavor compounds of hind leg meat from Tan sheep were determined by solid phase 　　micro-extraction （SPME） coupled with gas chromatography-mass spectrometry （GC-MS）， and the nutritional components were analyzed by routine methods. The results showed that the contents of moisture， protein， fat and ash in hind leg muscle were 77.23%， 16.98%， 1.53% and 0.90% respectively. Seventeen amino acids in the muscle were contained including seven essential ones and the essential amino acid composition was similar to the standard of Food and Agriculture Organization （FAO） and World Health Organization （WHO）. Totally 40 volatile flavor compounds including hydrocarbons， heterocyclic compounds， aldehydes， esters， alcohols， ketones， acids and ethers were identified in the meat， with D-limonene， nonanoic acid， 3-methyl butanal， acetaldehyde， 3-methylthiopropanal， heptyl aldehyde， benzaldehyde， 1-octene-3-alcohol，dimethyl sulfide， 2-ethyl-furan 　　and other substances being the key flavor compounds. 　　Key words：