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研究豫南黑猪肌肉中的挥发性风味物质,为进一步探讨豫南黑猪的种质特性和肌肉品质奠定基础。采用顶空固相微萃取法提取豫南黑猪肌肉中挥发性风味物质,用气相色谱-质谱对风味物质进行定性分析和峰面积相对含量的测定。采用同样的方法分析当地白猪肌肉中风味物质,将两种猪肉的分析结果进行比较。结果表明,共检测豫南黑猪肌肉中挥发性风味物质达115种化合物,起主要作用的风味物质有35种,比当地白猪多9种。豫南黑猪肌肉风味物质种类多,风味好,肉质佳。
To study the volatile flavor compounds in the muscle of Henan black pigs lay the foundation for further exploring the germplasm characteristics and muscle quality of Henan black pigs. Headspace solid phase microextraction was used to extract the volatile flavor compounds from the muscles of Henan black pigs. The qualitative analysis of the flavor compounds and determination of the relative peak area were carried out by gas chromatography-mass spectrometry. The same method was used to analyze the flavor substances in local white pig muscles, and the results of the analysis of the two kinds of pork were compared. The results showed that a total of 115 compounds of volatile compounds were detected in muscle of Henan black pigs. There were 35 flavoring substances that play a major role, nine more than the native white pigs. Henan South black pig muscle flavor variety, good flavor, good meat quality.