期刊论文

Quantitative Analysis of Oula Lamb Meat Volatile Compounds Based on Fingerprint

Zhang, H.

中文

农业机械学报

1000-1298

2020

51

5

349-355

10.6041/j.issn.1000-1298.2020.05.038

国家级大学生创新创业训练计划项目(201910019084) 国家肉羊产业技术体系项目(CARS-38)。

本校为其他机构

欧拉羊分布在青藏高原东部,生活环境特殊,羊肉品质独特,但其挥发性风味物质组成尚不明确。为研究欧拉羊肉熟制时的挥发性风味物质,并构建相应指纹图谱,以欧拉羊、湖羊、杜泊羊和滩羊羊肉为研究对象,利用顶空固相微萃取、结合气相色谱质谱联用法,对羊肉挥发性风味物质进行定性定量分析,并通过嗅辨仪鉴定出呈香化合物。运用主成分分析和聚类分析,将欧拉羊与湖羊、杜泊羊、滩羊羊肉的风味进行比较,从而明确欧拉羊肉的挥发性风味物质,并建立指纹图谱。结果表明,在欧拉羊肉中检测到醛类、酮类、醇类、杂环类、烷烃类等共53种挥发性物质,其中77%具有气味活性。所有物质中醛类有20种,在整体风味物质中的...

Distributed in the eastern Qinghai-Tibet plateau where the environmental condition is unique, Oula lamb is of distinction owing to the quality of its meat. Aiming to establish the fingerprint of volatile flavor for Oula lamb meat. The lamb meat was obtained from four kinds of lamb: Oula lamb, Hu lamb, Dorper lamb and Tan lamb. Extraction and analysis of the volatile compounds were carried out by headspace solid-phase microextraction and gas chromatography-mass spectrometry respectively. At the same time, gas chromatography-olfactometry was used...