固相微萃取结合气相色谱-质谱法测定内蒙古通辽牛肉中挥发性风味物质

Determination of volatile flavor compounds in Inner Mongolia Tongliao beef by solid phase microextraction coupled with gas chromatography-mass spectrometry method

中文关键词:  通辽牛肉 挥发性风味物质 不同部位 相对气味活度值

英文关键词:Tongliao beef  volatile flavor  different part  relative odor activity value

中文摘要:

      目的 探究内蒙古通辽地区牛肉中挥发性风味物质及特征风味物质, 以牛肉的前腿、后腿和背脊为研究对象, 对其挥发性风味物质进行测定分析。方法 利用固相微萃取结合气相色谱-质谱法(solid phase microextraction coupled with gas chromatography-mass spectrometry, SPME-GC-MS)及AOC-6000自动进样器对牛肉3个部位共12个样本进行分析。结果 共鉴定出117种挥发性成分, 包括酮类、醇类、醛类、酸类、酯类、烷烃类和其他类化合物。利用偏最小二乘判别分析及聚类热图分析, 较好的识别3种部位之间的关系, 结合相对气味活度值(relative odor activity value, ROAV)初步得出影响通辽牛肉的9种风味化合物, 分别为十六醛、己醛、庚醛、辛醛、壬醛、(E)-2-壬烯醛、癸醛、(E)-2-癸烯醛和1-辛烯-3-醇。结论 本研究探讨了通辽牛肉3个部位中挥发性风味物质的相互关系，初步确定牛肉的关键性风味化合物，以期为提升牛肉风味及其品质评价提供科学依据。

英文摘要:

      Objective To explore the volatile flavor compounds and characteristic flavor compounds in beef from the Tongliao region of Inner Mongolia, and to determine and analyze the volatile flavor compounds in the front leg, hind leg and back of beef. Methods This article used gas chromatography-mass spectrometry combined with solid-phase microextraction and AOC-6000 automatic sampler to analyze a total of 12 samples from three parts of beef. Results A total of 117 kinds of volatile components were identified, including ketones, alcohols, aldehydes, acids, esters, alkanes, and other compounds. Partial least squares discriminant analysis and cluster heatmap analysis were used to better identify the relationship between the three parts. Combined with relative odor activity value, 9 kinds of common key flavor substances were identified, namely hexadecanal, hexanal, heptanal, octanal, nonanal, (E)-2-nonenal, decanal, (E)-2-decenal and 1-octen-3-ol, respectively. Conclusion The interrelationships of volatile flavor substances in three parts of Tongliao beef were explored, and the key flavor substances of beef were preliminarily identified, with a view to providing a scientific basis for enhancing the flavor of beef and its quality evaluation.