阿坝州半野血藏猪肉挥发性风味物质的研究

Volatile flavor compounds of semi-wild-blood Aba Tibetan pork

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（VFC） of semi-wild-blood Aba Tibetan pork（SWBATP） and ordinary commercial pork （OCP） were analysed by headspace-solid phasemicro-extraction （HS- SPME） combined with gas chromatography-mass spectrometry （GC-MS）. The results showed that 83 kinds of VFC were identified from SWBATP Loin, including 24 aldehydes, 17 alcohols, 8 esters, 4 ketones, 12 hydrocarbons and 17 other conpounds. 85 kinds of VFC were identified from SWBATP buttock, including 25 kings of aldehydes, 15 kings of alcohols, 9 kings of esters, 6 kings of ketones, 12 kings of hydrocarbons and 18 kings of other compounds. Compared the types, relative contents, threshold for taste and contribution to meat flavor, of VFC between SWBATP and OCP, we hypothesized that flavor differences between SWBATP and OCP may be caused by the different relative contents and types in hexanal, 2-methyl,crotonaldehyde, trans-2-pentenal,trans-2-hexenal,4-heptenal,（Z）-,2- heptenal,（2Z）-,3-cyclohexene-l-carboxal-dehyde, 4-methyl-2-dodecenal,（E）-, pentadecanal, 1-butanol,3- methyl,3,5-octadien-2-one,6,10,14-trimethylpentadecane-2-one, myrcene, cyclohexene, 1-methyl-4- （1-methylethenyl）-, （4R）-,dimethyl-naphthalen,furan,2-penty, 1,2,6-pyrazinediamine, 2,5- dimethylbenzene sulfonicaciddihydrate,3-mercapto-2-pentanone,N,N-dibutyl-l,2-ethanediamineand tetrabutylam-monium hexafluorophosphate,etc. The VFC in SWBATP have more types and quantities, higher relative contents of other compounds （aldehydes and furans,etc）, which showed a unique sensory flavor in SWBATP.