小尾寒羊不同部位挥发性风味物质和脂肪酸分析

为了研究小尾寒羊不同部位挥发性风味物质和脂肪酸组成的差异，并初步评价4个部位脂肪酸的营养价值。对4月龄小尾寒羊后腿、里脊、上脑和羊排4个部位的脂肪含量、蛋白质含量、挥发性风味物质和脂肪酸组成进行了对比分析。结果表明:小尾寒羊主要风味化合物为辛醛、壬醛、辛醇、1-辛烯-3-醇、辛酸和癸酸。里脊部位所含醛类、醇类和酯类化合物种类及相对含量均较高，对羊肉风味形成起主要作用。上脑部位的不饱和脂肪酸/饱和脂肪酸比值显著高于其他部位，多不饱和脂肪酸/饱和脂肪酸比值大于0.4，单不饱和脂肪酸和多不饱和脂肪酸的含量均较高。因而上脑部位的脂肪酸组成更符合人体对脂肪酸营养价值的需求。

Analysis of Volatile Flavor Substances and Fatty Acids in Different Parts of Small-Tailed Han Lambs

The purpose of this experiment was to study the differences of volatile flavor substances and fatty acid composition in different parts of Small-Tailed Han Lambs, and to preliminarily evaluate the nutritional value of fatty acids in four parts. The contents of fat, protein, volatile flavor substances and fatty acid in hind leg, tenderloin, upper brain and lamb chop of 4-month-old Small-Tailed Han Lambs were analyzed. The results showed that the main flavor compounds of Small-Tailed Han Lambs were octanal, nonanal, octanol, 1-octene-3-ol, caprylic acid and decanoic acid. The types and relative contents of aldehydes, alcohols and esters in the tenderloin were high, which played an important role in the formation of mutton flavor. The ratio of unsaturated fatty acids to saturated fatty acids in upper brain was significantly higher than that in other parts, the ratio of polyunsaturated fatty acids to saturated fatty acids was more than 0.4, and the contents of monounsaturated fatty acids and polyunsaturated fatty acids were both high. Therefore, the composition of fatty acids in the upper brain is more consistent with the nutritional value of fatty acids.