不同等级高档牛肉中挥发性风味物质分析

为确定不同等级条件下牛肉的风味物质组成的差异，取日本和牛×鲁西黄牛品种的西冷（A2-A5），采用顶空固相微萃取技术（SPME）进行牛肉挥发性物质有效成分分析，并采用气相色谱和质谱联用法（GC-MS）对风味物质进行定性分析和峰面积相对含量的测定。结果显示，随着等级提高，牛肉中有效挥发性物质种类及占总风味含量的比例显著提高。其中A2等级的牛肉中有效风味物质为23种，占总风味物质组成的71．34％。A5等级中有效挥发性物质种类最多，为33种，有效风味物质占总风味物质的82．26％。随着等级增加，有效风味物质的种类及占风味物质比例都显著提高。

Analysis of Volatile Compounds in Different Grades of Selected Beef

In order to evaluate the differences in volatile composition among different quality grades of beef, the volatile compounds in sirloin at quality grades A2 - A5 from Japanese Black × Luxi cattle were extracted by head space solid-phase micro-extraction （SPME） and analyzed by GC-MS. The results showed that sirloin at higher grade had significantly more volatile compounds with significantly higher proportion in the total flavor compounds. A total of 23 volatile compounds were found in Grade A2, accounting for 71.34% of the total volatile compounds. Grade A5 had the most volatile compounds （33 kinds）, accounting for 82.26% of the total volatile compounds.