摘要
采用固相微萃取和气相色谱-质谱联用法分析测定了不同日龄长白猪背最长肌的风味物质,并对其做了比较分析。分析结果表明:80日龄、100日龄、120日龄的长白猪背最长肌相同的风味物质共有17种,主要风味物质有:己醛、壬醛、辛醛、肉豆蔻醛、癸醛、十四烷、十二醛、植烷、十七烷和二十一烷。
The solid phase micro-extraction and gas chromatography mass spectrometry were adopted,and flavor compounds of longissimus dorsi in different-day-old landrace was analyzed and determined,and comparative analysis was conducted. The results showed that there were 17 kinds of the same flavor compounds in the longissimus dorsi of landraces with 80-day-old,100-day-old and 120-day-old. The main flavor compounds were hexanal,nonanal,octyl aldehyde,myristic aldehyde,decanal,tetradecane,dodecanal,phytane,heptadecane and heneicosane.
出处
《肉类工业》
2019年第1期20-24,共5页
Meat Industry
关键词
长白猪
背最长肌
风味物质
固相微萃取
气质联用
landrace
longissimus dorsi
flavor compounds
solid phase micro-extraction
gas chromatography mass spectrometry
