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采用顶空固相微萃取气相色谱-质谱法(HS-SPME-GC-MS)联用分析技术对阿坝州半野血藏猪肉和市售普通猪肉的挥发性风味物质进行了分析,结果表明:半野血藏猪肉通脊部位肉共鉴定出了83种化合物,其中醛类24种、醇类17种、酯类8种、酮类4种、碳氢化合物12种、呋喃等其他化合物17种;臀尖部位肉共鉴定出了85种化合物,其中醛类25种、醇类15种、酯类9种、酮类6种、碳氢化合物12种、呋喃等其他化合物18种。通过对鉴定所得风味物质的种类、相对含量、味感阈值及其对肉制品风味贡献率等方面综合对比分析,推测得出,阿坝半野血藏猪肉与市售普通猪肉风味差异可能是由己醛、2-甲基-2-丁烯醛、反式-2-戊烯醛、反式-2-己烯醛、(Z)-4-庚烯醛、庚顺式-2-烯醛、4-甲基-3-环己烯-1-甲醛、(E)-2-十二烯醛、正十五碳醛、3-甲基-1-丁醇、3,5-辛二烯-2-酮、6,10,14-三甲基-2-十五烷酮、月桂烯、右旋萜二烯、二甲基萘、2-戊基呋喃、2,6-二胺-吡嗪、2,5-二甲苯磺酸、3-巯基-2-戊酮、N,N-二正丁基乙二胺、四丁基六氟磷酸铵等挥发性风味物质的相对含量高低及其种类差异所致,与市售普通猪肉挥发性风味物质比较发现:半野血藏猪肉挥发性风味物质种类和数量明显更多,醛类和呋喃等其他化合物相对含量更高,呈现出的感官风味独特。
The volatile flavor compounds in the semi-wild Tibetan pork and commercial pork in Aba Prefecture were analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that: A total of 83 compounds were identified from the meat of pork in the blood pass through the meat, including 24 kinds of aldehydes, 17 kinds of alcohols, 8 kinds of esters, 4 kinds of ketones, 12 kinds of hydrocarbons and 17 kinds of other compounds such as furan. A total of 85 compounds were identified, including aldehydes 25, alcohols 15, esters 9, ketones 6, hydrocarbons 12 and furan 18 other compounds. Through the comparative analysis of the types, the relative contents, the taste sensation thresholds and the contribution rate to the flavors of meat products, it is concluded that the flavor difference between the semi-wild blood-boiled pork in Aba and ordinary pork in the market may be caused by the change of hexanal, 2-butenal, trans-2-pentenal, trans-2-hexenal, (Z) -4-heptenal, Methyl-3-cyclohexene-1-carbaldehyde, (E) -2-dodecenal, n-pentadecanal, Ketone, 6,10,14-trimethyl-2-pentadecanone, myrcene, dextran, dimethylnaphthalene, 2-pentylfuran, , 5-ditosylate, 3-mercapto-2-pentanone, N, N-di-n-butylethylenediamine, tetrabutylammonium hexafluorophosphate and other volatile flavor substances in the relative content of the level of To compare with the volatile flavor substances of pork sold in the market, it was found that the types and quantities of volatile flavor substances in the half-wild-type pork were significantly more, the relative contents of other compounds such as aldehydes and furan were higher, and the sensory characteristics were unique.