天祝白牦牛肉挥发性风味成分的SPEM/GC/MS测定

Determination of flavor substances in the meat of Tianzhu white yak by SPME coupled to GC-MS

采用顶空固相微萃取技术(SPME),提取天祝白牦牛和当地黄牛肉中的挥发性风味物质,并采用气相色谱和质谱联用法(GC-MS)对风味物质进行了定性分析和峰面积相对含量的测定.结果表明:白牦牛肉的主要挥发性风味物质的种类有62种,而当地黄牛只有42种;影响白牦牛肉风味的主要挥发性物质为氯仿(清香味)、辛醛(鲜香味)、1,2-二苯甲酸-2-甲基丙酯(油香味)和1-乙基-碳三硫酯(清香);影响当地黄牛肉风味的主要挥发性物质为1-丙氧基-2-丙醇(刺鼻清香)、2-烯基壬醛(脂肪香味)、2-羰基壬酸甲酯(脂香味)和2,4,6,10-四甲基十五烷酸甲酯(肉汤香味).

In this paper,solid phase microextraction(SPME) was used to distill the volatile flavor substances of the Tianzhu white yak and GC-MS was used for qualitative analysis of volatile flavor substances and detecting of the relative contents based on peak area.The results indicated that:62 kinds of volatile flavor compounds were identified in Tianzhu white yak and 41 in local cattle.The main volatile compounds in white yak included chloroform(faint scent),Octanal(delicious scent),1,2-Benzenedicarboxylic acid,bis...