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采用顶空固相微萃取(solid-phase microextraction,SPME)技术结合气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS),对新疆多浪羊不同部位脂肪组织中挥发性风味物质的组成进行研究,共检测出78种化合物,其中以酸类、酯类和醛类为主。尾部脂肪组织中酸类化合物占37.50%,皮下脂肪组织中酸类化合物占41.38%,肠道脂肪组织中酯类化合物占43.48%,肾脏周围脂肪组织中酸类化合物占29.63%。不同部位脂肪组织中挥发性风味化合物的组成不同,酸类化合物为主要成分,推测短链挥发性脂肪酸是多浪羊肉特征风味的主要组成成分。
The volatile components in different tissues of Duolang sheep in Xinjiang were analyzed by solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) A total of 78 compounds were detected, including acids, esters and aldehydes. There were 37.50% acid compounds in the tail adipose tissue, 41.38% acid compounds in the subcutaneous adipose tissue, 43.48% ester compounds in the intestinal adipose tissue, and 29.63% acidic compounds in the adipose tissue around the kidney. Different parts of the fatty tissue composition of volatile flavor compounds, acid compounds as the main component, speculated that short-chain volatile fatty acids is the main component of the multi-wave lamb flavor characteristics.