摘要
采用固相微萃取与气相色谱-质谱法联用(SPME-GC-MS)的方法,对乌拉特后旗戈壁红驼腹部、腿部、尾部3个部位骆驼肉中的挥发性风味物质进行检测,并进行归纳与猜想。结果表明:3个部位的挥发性风味物质种类分别有36、24、26种,通过对挥发性物质的定性定量分析,确定骆驼肉主体风味物质为醛类、酮类、醇类和烃类化合物,其中醛类物质所占比例最高,在骆驼肉的挥发性风味物质中起到重要作用,与醇类、烃类和含硫含氮化合物的共同作用构成了骆驼肉的特征风味。此研究为全面了解骆驼肉的独特风味及不同部位骆驼肉的风味物质的种类和数量有一定的参考作用,为骆驼肉资源更好地开发和利用奠定一定基础。
Solid phase micro-extraction （SPME） combined with GC-MS was used for detecting the volatile flavor compounds in Urad Houqi gobi red bactrian camel abdominal, leg and tail. Totally 36, 24 and 26 volatile flavor compounds were identified in three parts, respectively. Then, determined the major flavor compounds in bactrian camel meat were aldehydes, ketones, alcohols and hydrocarbons. As the content of aldehydes is the highest, that it plays an important role in camel volatile flavor compounds, and with the interaction of alcohol, hydrocarbon and sulfur containing compounds constitute the characteristics of camel meat flavor. The type and quantity of flavor substances formed a comprehensive understanding of the unique flavor of the camel meat and different parts of camel meat has certain reference function and lay a foundation for the better development and utilization of resources of camel meat.
出处
《食品科技》
CAS
北大核心
2017年第8期148-153,共6页
Food Science and Technology
基金
国家自然科学基金项目(3136097)
国际科技合作项目(2015DFR30680
ky201401002)
内蒙古自治区重大专项
关键词
固相微萃取
气相色谱-质谱联用
骆驼肉
挥发性风味物质
solid phase micro-extraction （SPME）
gas chromatography-mass spectrometry （GC-MS）
camel meat
volatile flavor compound
