| 冷藏过程中兔背最长肌挥发性风味物质的GC-MS分析 |
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| 引用本文： | 李 林,李兴艳,尚永彪,夏杨毅,彭增起.冷藏过程中兔背最长肌挥发性风味物质的GC-MS分析[J].食品科学,2014,35(24):184-188. |
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| 作者姓名： | 李 林 李兴艳 尚永彪 夏杨毅 彭增起 |
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| 作者单位： | 1.西南大学食品科学学院，重庆 400716；2.农业部农产品贮藏保鲜质量安全风险评估实验室（重庆），重庆 400716；;
3.重庆市特色食品工程技术研究中心，重庆 400716；;
4.南京农业大学 农业部农畜产品加工与质量控制重点开放实验室，江苏 南京 210095 |
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| 基金项目： | 公益性行业（农业）科研专项（201303144）；国家现代农业（兔）产业技术体系建设专项（CARS-44-D-1） |
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| 摘 要： | 以兔背最长肌为研究对象,采用顶空固相微萃取结合气相色谱-质谱联用技术,分别对兔背最长肌在冷藏过程中的挥发性风味物质进行定量、定性分析。结果表明:在冷藏过程中检测到兔背最长肌挥发性风味物质共79种,其中醛类19种、酮类4种、醇类17种、酯类6种、烃类31种、呋喃类2种,且醛类化合物所占的比重最高,其次是醇类及烃类化合物,酮类、酯类及呋喃类化合物在挥发性物质中所占的种类少含量低。随着冷藏时间的延长,兔背肉中各类挥发性风味物质的种类和相对含量也不断变化,其中醛类、醇类及烃类物质的变化差异大,酯类、酮类和呋喃类随时间变化不明显。
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| 关 键 词： | 兔背最长肌 顶空固相微萃取 气相色谱-质谱联用 挥发性风味物质 |
Volatile Flavor Compounds in Rabbit longissimus dorsi during Cold Storage Analyzed by GC-MS |
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| LI Lin,LI Xing-yan,SHANG Yong-biao,XIA Yang-yi,PENG Zeng-qi.Volatile Flavor Compounds in Rabbit longissimus dorsi during Cold Storage Analyzed by GC-MS[J].Food Science,2014,35(24):184-188. |
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| Authors: | LI Lin LI Xing-yan SHANG Yong-biao XIA Yang-yi PENG Zeng-qi |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400716, China; 2. Quality and Safety Risk Assessment Laboratory;
of Products Preservation (Chongqing), Ministry of Agriculture, Chongqing 400716, China; 3. Chongqing Special Food Programme;
and Technology Research Center, Chongqing 400716, China; 4. Key Laboratory of Agricultural and Animal Product Processing and;
Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GCMS)
was used for the quantitative and qualitative analysis of volatile flavor compounds in rabbit longissimus dorsi during
cold storage. The results showed that 79 volatile flavor compounds including 19 kinds of aldehydes, 4 kinds of alcohols,
17 kinds of alcohols, 6 kinds of esters, 31 kinds of hydrocarbons and 2 kinds of furans were detected, and the highest
proportion was aldehydes, followed by alcohol and hydrocarbons, and the numbers and amounts of ketones, esters and
furans compounds were lower. The types and relative contents of volatile flavor compounds changed with storage time, with
particularly marked changes in aldehydes, alcohols and hydrocarbons yet no significant changes in esters, ketones or furans. |
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| Keywords: | rabbit longissimus dorsi headspace solid phase micro-extraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS) volatile flavor compounds |
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