苏尼特羊不同部位肌肉挥发性风味成分和脂肪酸分析

摘要

The volatile flavor components and fatty acids of Longissimus dorsi,Bicepsfemoris and Triceps brachii muscles of 12-month-old Sunite sheep were extracted by using solid-phase micro extraction (SPME) and distillation extraction separately and then analyzed by gas chromatography-mass spectrometry (GC-MS).The results showed that a total of 44 volatile compounds were identified,including 6 hydrocarbons,17 aldehydes,3 ketones,3 acids,11 alcohols,and 4 miscellaneous compounds.Hexanal,nonanal,1-octen-3-ol and 2,3-octanedione may be mainly responsible for the formation of meat flavor.The contents of aldehydes and alcohols compounds in Longissinus dorsi were higher than those of Biceps femoris and Triceps brachii.The contents of saturated fatty acid and polyunsaturated fatty acids in the three muscles were no significantly different,whereas the contents of monounsaturated fatty acids in Longissimus dorsi were higher than those of Bicepsfemoris and Triceps brachii.Unsaturated fatty acids are abundant in sheep muscles and can affect their flavor.%以12月龄苏尼特羊不同部位的肌肉为实验材料,取股二头肌、背最长肌、臂三头肌3个部位肌肉进行挥发性成分和脂肪酸的测定.采用顶空固相微萃取-气相色谱-质谱联用技术分析苏尼特羊肌肉中的挥发性成分.结果表明:3个部位羊肉的挥发性风味成分共鉴定出44种,包括醛类17种、醇类11种、酮类3种、酸类3种、烃类6种、其他化合物4种,通过比较3个不同部位羊肉的挥发性风味成分,筛选影响风味的物质为醛类和醇类,主要风味化合物为己醛、壬醛、1-辛烯-3-醇和2,3-辛二酮,背最长肌中的醛类和醇类含量高于臂三头肌和股二头肌;苏尼特羊3个部位的饱和脂肪酸与多不饱和脂肪酸含量差异不大,但背最长肌单不饱和脂肪酸的含量要高于股二头肌与臂三头肌,肌肉中的不饱和脂肪酸含量丰富,能对羊肉风味的产生有重要作用.