兔肉腥味物质的提取与鉴定

Extraction and Identification of Volatiles from Rabbit Meat

兔肉腥味 (风味 )物质与组织结合紧密 ,使用十二烷基硫酸钠 ( SDS)可使腥味物质解离释放。应用改进的 NPT技术提得未去势与去势兔肉中腥味物质 ,经气 -质联谱比较分析 ,初步确定中级醛类尤其己醛是兔肉腥味物质的主导成分 ;两种卤代烷烃( 1 -氯十二烷和 1 -溴十三烷 )

The odor compounds of male rabbit meat combine tightly with the tissue, so sodium dodecylsulfate (SDS) was used to release them. Volatile components from castrated and intact male rabbit meat were trapped in an organic solvent (methanol) using the improved nitrogen purge and trap (NPT) technique, and then analysed by gas chromatography mass spectrometry (GC MS). The result showed that the main chemical compounds responsible for male rabbit meat odor were intermediate aldehydes, hexanal in special; two alkylogens (chlorododecyl and bromotridecyl) might be the main compounds of rabbit meat's special odor.