摘要
以兔肉为研究对象,采用顶空固相微萃取结合气相色谱-质谱法、以2,4,6-三甲基吡啶为内标,分别对兔的前腿肌、后腿肌、背最长肌、腹肌4个部位挥发性风味成分进行定性和半定量分析。结果表明:4个部位中挥发性成分的种类分别有52、42、36和70种。通过对挥发性风味物质的定性分析,确定兔肉主体风味物质为醛类、酮类、醇类、烃类化合物。
In order to understand the formation mechanism and pathways of flavor substances,the changes of major volatile flavor compounds in rabbit meat were analyzed.HS-SPME combined with GC-MS was used for the qualitative and semiquantitative determination of volatile compounds in rabbit forepaws,rabbit hind leg,rabbit back muscle and rabbit abdominal samples using 2,4,6-trimethylpyridine as an internal standard.Totally 52,42,36 and 70 volatile flavor compounds were identified from rabbit forepaws,rabbit hind leg,rabbit back muscle and rabbit abdominal samples,respectively.The major flavor compounds in rabbit meat were aldehydes,ketones,alcohols and hydrocarbons.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第14期212-217,共6页
Food Science
基金
国家现代农业产业技术体系建设专项(CARS-44-D-1)
2013年度区域性公益性行业(农业)科研专项(201303144)
关键词
兔肉
挥发性风味物质
顶空固相微萃取
气相色谱-质谱法
rabbit meat
volatile flavour compound
headspace solid phase micro-extraction（HS-SPME）
gas chromatography-mass spectrometry（GC-MS）
