鸭胸肉肌内脂肪的替代对其挥发性风味化合物的影响

Effects of breast intramuscular fat replaced by other sources of lipids on volatile flavor compounds

本试验以氯仿-甲醇溶液为提取液,利用索氏提取法选择性地去掉鸭胸肉中的脂质及脂溶性化合物,制成去脂肉,并利用Folch法提取皮下脂肪、腹脂和尾脂(含尾脂腺体)中的脂质。采用顶空固相微萃取气质联用法(HS-SPME-GC-MS)分离鉴定去脂肉中添加不同比例提取脂质后的挥发性风味化合物。结果表明:(1)共鉴定出91种挥发性化合物,包括18种醛类、13种醇类、41种烃类、10种酸类、1种呋喃类、2种酮类和6种酯类;(2)脂质的来源及比例对鸭肉的风味化合物的生成具有较大的影响,其中鸭尾部脂质中的挥发性支链脂肪酸可对鸭肉的整体风味产生较大的负面影响。

In this experiment,lipid and soluble compounds in duck breast muscle was selectively removed by extracting with chloroform-methanol （constant boiling,87% chloroform）in a Soxhlet apparatus to make the muscle defatted. Similarly, lipids from sebum, abdominal fat, or tail fat（including uropygial gland）were extracted by Folch extraction method as well.Volatile flavor compounds of residues added different sources or different proportions of ]ipids were separated and identified by headspace solid phase microextraction combined with gas chromatography-mass spectrometry （HS-SPME- GC-MS）.The results showed that：（ 1 ）91 kinds of volatile compounds were identified,including aldehydes （18 kinds）, al- cohols （ 13 kinds）, hydrocarbons （41 kinds）, acids （ 10 kinds）, furans （ 1 kind）, ketones （2 kinds） and esters （6 kinds） ; （2）the sources or proportions of lipids could severely affect the production of duck meat flavor compounds, and especially volatile branched fatty acids from duck tail fat had a negative effect on the whole duck meat flavor.