宁夏滩羊不同部位肉中挥发性风味物质分析

Volatile Flavor Composition in Mutton of Ningxia Tan Sheep

[目的]探究宁夏滩羊不同部位羊肉的挥发性风味物质特征。[方法]采用固相微萃取(SPME)技术并结合GC-MS分析,对宁夏滩羊不同部位羊肉的挥发性化合物进行了鉴定和定量分析。[结果]多数部位羊肉中醛类化合物所占挥发性化合物的比例最高,未检测到4-甲基辛酸和4-甲基壬酸。醛类可能在宁夏滩羊挥发性风味物质中起重要作用,未检测到4-甲基辛酸和4-甲基壬酸。[结论]该研究为更好地开发和利用宁夏滩羊资源奠定了基础。

[Objective] To analyze the volatile flavor compounds in mutton of different parts of Ningxia Tan sheep.[Method] The volatile flavor compounds in mutton were identified and quantified using the solid phase micro-extraction（SPME） method combined with GC-MS analysis.[Result] The proportion of aldehydes in volatile compounds was the highest in the mutton of most parts of Ningxia Tan sheep,but no 4-methyl acid and 4-methyl nonyl acid was detected in the mutton.Aldehydes may be important for the volatile flavor of mutton of Ningxia Tan sheep.[Conclusion] The study provides a basis for better development and use of Ningxia Tan sheep.