【摘要】 以西藏种萨牦牛与犏牛为原料,采用顶空固相微萃取技术(HS-SPME)收集两种牛的背最长肌和臀股二头肌挥发性风味组分,利用高效气相色谱-质谱联用(GC-MS)技术对其风味组分进行定性和定量分析,并比较两者之间风味组分的差异。结果表明:种萨牦牛背最长肌的风味组分种类及含量明显优于犏牛,差异极显著(P<0.01);牦牛背最长肌的风味组分种类为96种,其主要组分为醛类,占总体风味组分体积分数的8.2448%,可以确定其为牦牛肉的特征风味之一,而犏牛的主要风味组分为酯类,占总体风味组分体积分数的0.3037%;牦牛臀股二头肌的风味组分种类多于犏牛,但总体含量稍低于犏牛,两者的主要风味组分均为酯类。更多还原

【Abstract】 The flavor components in longissimus dorsi and gluteobiceps muscles of yak and dzo from Linzhi, Tibert were extracted using headspace-solid phase microextraction (HS-SPME) and then analyzed by gas chromatography-mass spectroscopy (GC-MS). The results showed that the varieties and content of flavor components of yak were significantly higher than those of dzo (P<0.01). There are 96 flavor compounds in the longissimus muscle of yak, and the main compounds are aldehydes, accounting for 8.2448% of the total flavor components, which could be the characteristic flavor components of the yak meat. The main flavor components in the longissimus muscle of dzo are esters, accounting for 0.3037% of the total flavor components. The main flavor components in the gluteobiceps muscles of the two bovine species are esters. There are more varieties of flavor compounds in the gluteobiceps muscles of yak, however, their relative contents were lower.更多还原