【摘要】 为研究河西地区肃南甘肃高山细毛羊肉的挥发性风味物质,采用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)对其挥发性风味物质进行检测,通过相对香气活度值确定了甘肃高山细毛羊肉关键性挥发性风味物质。结果显示,甘肃高山细毛羊肉中共检测到43种挥发性化合物,占总离子峰的88.16%。主要为醛、醇、酮、酯、酸、烷烃及酚类,相对含量分别为30.65%、10.57%、27.62%、17.94%、5.85%、2.19%和1.44%,未检测到体现膻味的物质4-甲基辛酸和4-甲基壬酸。采用相对香气活度值确定了5种关键性挥发性香气成分为3-羟基-2-丁酮、gamma-丁内酯、1-辛烯-3-醇、辛醛、己醛。甘肃高山细毛羊肉挥发性风味物质含量丰富,是风味较佳的畜产品,为甘肃高山细毛羊肉的加工提供一定的科学依据。更多还原

【Abstract】 In order to study the volatile flavor compounds in Gansu alpine fine-wool sheep meat in Hexi areaofSunan.The volatile flavor compounds in meat were identified and quantified using the headspace solid phase microextraction(HS-SPME) method combined with Gas Chromatography and Mass Spectrometry(GC-MS)analysis. The key volatile flavor substances of Gansu alpine fine-wool sheep meat were determined by relative odor activity value(ROAV). The results showed that 43 volatile compounds were detected in Gansu alpine fine-wool sheep meat, accounting for 88.16% of the total ion peak. The relative contents of aldehydes, alcohols, ketones, esters, acids, alkanes and phenols were 30.65%, 10.57%,27.62%,17.94%,5.85%,2.19% and 1.44%, respectively. No 4-methyloctanoic acid and 4-methylnonic acid which reflect odor of a sheep taste were detected. Relative aroma activity values were used to determine fivekey aroma components were identified:3-hydroxy-2-butanone, gamma-butyrolactone,1-octene-3-ol, octanaldehydeand hexanal. In conclusion, Gansu alpine fine-wool sheep meatis rich in volatile flavor, and it is a better flavor animal product, which provides a basis for better development Gansu alpine fine-wool sheep.更多还原