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采用固相微萃取与气相色谱-质谱法联用(SPME-GC-MS)的方法,对乌拉特后旗戈壁红驼腹部、腿部、尾部3个部位骆驼肉中的挥发性风味物质进行检测,并进行归纳与猜想。结果表明:3个部位的挥发性风味物质种类分别有36、24、26种,通过对挥发性物质的定性定量分析,确定骆驼肉主体风味物质为醛类、酮类、醇类和烃类化合物,其中醛类物质所占比例最高,在骆驼肉的挥发性风味物质中起到重要作用,与醇类、烃类和含硫含氮化合物的共同作用构成了骆驼肉的特征风味。此研究为全面了解骆驼肉的独特风味及不同部位骆驼肉的风味物质的种类和数量有一定的参考作用,为骆驼肉资源更好地开发和利用奠定一定基础。
Volatile flavor compounds were detected in camel meat at three locations on the abdomen, legs and tail of red camels in the Wulatehouqi post-Garda by solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) , And to summarize and guess. The results showed that there were 36, 24 and 26 kinds of volatile flavor substances in three parts respectively. Through the qualitative and quantitative analysis of volatile substances, the main flavor substances of camel meat were aldehydes, ketones, alcohols and hydrocarbons , Of which the highest proportion of aldehydes plays an important role in the volatile flavor of camel meat and the characteristic flavors of camel meat in combination with alcohols, hydrocarbons and sulfur-containing nitrogen compounds. This study may provide a reference for the comprehensive understanding of the unique flavor of camel meat and the types and quantities of flavorings of camel meat in different parts and lay a solid foundation for better development and utilization of camel meat resources.