宁夏滩羊背最长肌挥发性物质的组成分析

[目的]探究宁夏滩羊肉背最长肌挥发性风味物质组成,为滩羊肉生产加工提供理论参考。[方法]采用固相微萃取(SPME)技术并结合GC-MS分析,对宁夏滩羊肉背最长肌挥发性化合物进行了分析和定量。[结果]共检测到65种化合物,以烃类和醛类化合物为主体,其相对含量分别占34.887%和34.682%。[结论]醛类化合物可能是滩羊背最长肌风味物质的主体成分,对宁夏滩羊贡献风味的挥发性物质可能为壬醛、癸醛、肉豆蔻醛、2-十一烯醛、反式-2-癸烯醛、丙位十二内酯、邻苯二甲酸二甲酯、月桂醇、法呢醇等9种挥发性风味物质。

Volatile compounds of longissimus dorsi muscle from Ning-xia Tan lamb

[Objective] Aim to provide a theoretical reference for Tan lamb production and processing,the volatile flavor components in longissimus dorsi muscle of Ning-xia Tan lam was explored.[Methods] Solid phase microextraction(SPME) technology combined with GC-MS analysis was used to identify and quantify volatile flavor composition in longissimus dorsi muscle of Ning-xia Tan lamb.[results] 65 compounds were detected,with hydrocarbon and aldehyde compounds as the main part,and the relative content is 34.887% and 34.682%.[Conclusion] Aldehyde compounds may be the main component in volatile flavor components in longissimus dorsi muscle of Ningxia Tan lamb,and nonanal,decanal,myristaldehyde,trans-2-Undecen-1-al,trans-2-decene aldehyde,dihydro-5-octyl-2(3H)-Furanone,Dimethyl-phthalate,1-alcohol,3,7,11-trimethy,l-2,6,10-Dodecatrien-1-ol,these 9 kinds of volatile flavor compounds may contribute volatile flavor substances for Ning-xia Tan.