| 不同性别伊拉兔肉挥发性风味物质的SPME-GC-MS分析 |
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| 引用本文： | 陈康,李洪军,贺稚非,陈红霞.不同性别伊拉兔肉挥发性风味物质的SPME-GC-MS分析[J].食品科学,2014,35(6):98-102. |
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| 作者姓名： | 陈康 李洪军 贺稚非 陈红霞 |
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| 作者单位： | 1.西南大学食品科学学院，重庆 400715；2.重庆市特色食品工程技术研究中心，重庆 400716 |
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| 基金项目： | 国家现代农业(兔)产业技术体系建设专项(CARS-44-D-1);公益性行业(农业)科研专项(201303144) |
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| 摘 要： | 探究不同性别兔肉挥发性风味物质的差异。以伊拉兔为实验对象，采用固相微萃取和气相色谱-质谱联用法分析测定公兔与母兔挥发性风味成分，并对其进行比较分析。结果显示：公兔和母兔的挥发性化合物分别有26 种和48 种，确定兔肉主体风味物质是醛类、烃类、醇类、酮类和呋喃类化合物。公兔与母兔共同的挥发性化合物有20 种，且在母兔中检出酯类、醚类、酚类和酸类，而在公兔中未检出，母兔的挥发性风味物质明显比公兔丰富。
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| 关 键 词： | 公兔 母兔 挥发性风味物质 顶空固相微萃取 气相色谱-质谱联用 |
| 收稿时间： | 2013-05-21 |
SPME-GC-MS Analysis of Volatile Flavor Compounds in Male and Female Ira Rabbit Meat |
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| CHEN Kang,LI Hong-jun,HE Zhi-fei,CHEN Hong-xia.SPME-GC-MS Analysis of Volatile Flavor Compounds in Male and Female Ira Rabbit Meat[J].Food Science,2014,35(6):98-102. |
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| Authors: | CHEN Kang LI Hong-jun HE Zhi-fei CHEN Hong-xia |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400715, China;
2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, China |
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| Abstract: | The purpose of the present study was to explore the difference in volatile flavor compounds of male and female
rabbit meat by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry
(GC-MS). Results showed that 26 and 48 volatile compounds were detected from male and female rabbit meat, respectively.
The major volatile flavor compounds in rabbit meat were aldehydes, hydrocarbons, alcohols, ketones and furans. Twenty
volatile compounds were common to meats from both sexes. Esters, ethers, phenols and acids were detected in female rabbit
meat rather than male rabbit meat. Volatile flavor compounds were significantly more abundant in female rabbit meat than in
male rabbit meat. |
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| Keywords: | male rabbit female rabbit volatile flavor compound headspace solid-phase microextraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS) |
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