不同日龄长白猪背最长肌风味物质的GC-MS分析

详细信息    查看全文 | 推荐本文 |

英文篇名：GC-MS analysis of flavor compounds of longissimus dorsi in different-day-old landrace 作者：任鑫鑫 英文作者：REN xinxin; 关键词：长白猪 ; 背最长肌 ; 风味物质 ; 固相微萃取 ; 气质联用 英文关键词：landrace;;longissimus dorsi;;flavor compounds;;solid phase micro-extraction;;gas chromatography mass spectrometry 中文刊名：肉类工业 英文刊名：Meat Industry 机构：西南大学动物科学学院; 出版日期：2019-01-25 出版单位：肉类工业 年：2019 期：01 语种：中文; 页：26-30 页数：5 CN：42-1134/TS ISSN：1008-5467 分类号：O657.63;TS251.51

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.

引文

1董银果.中国猪肉贸易的阶段性分析[J].中国猪业,2007,(8):17-20
    2张伟力.长白猪概述[J].猪业科学,2011,28(2):102-104
    3罗玉龙,赵丽华,王柏辉等.苏尼特羊的不同部位肌肉挥发性风味成分和脂肪酸分析[J].食品科学,2017,38(4):165-169
    4刘璘,崇云青,丁玉庭等.顶空-固相微萃取-气相色谱-质谱联用法分析白鲢鱼肉蛋白质与特征腥味物结合作用[J].食品科学,2016,37(16):100-105
    5章银良,庞丹洋,蔡亚玲.不同盐浓度对鹅肉中挥发性风味成分的影响[J].肉类工业,2016,(10):28-34
    6张丽文,罗瑞明,李亚蕾等.响应面法优化固相微萃取-气质联用法检测干切牛肉挥发性风味物质[J].中国调味品,2016,41(7):122-127