布拖黑绵羊及凉山半细毛羊改良羊脂肪酸组成及挥发性风味物质的研究

本试验旨在研究布拖黑绵羊及凉山半细毛羊改良羊的脂肪酸及挥发性成分的种类及含量,并比较二者的异同。利用顶空固相微萃取—气相色谱—质谱(SPME-GC/MS)联用分析技术,对1周岁布拖黑绵羊及凉山半细毛羊改良羊各部位肌肉混合肉样脂肪酸的组成和挥发性成分进行研究。结果表明,脂肪酸主要由豆蔻酸、棕榈酸、棕榈烯酸、硬脂酸、油酸、亚油酸、花生酸和亚麻酸等构成,其中布拖黑绵羊与凉山半细毛羊改良羊肌肉中亚油酸含量差异显著(P<0.05),其他脂肪酸含量差异不显著(P>0.05);布拖黑绵羊中检测到48种挥发性化合物,而凉山半细毛羊改良羊中检测到56种挥发性化合物,二者共同挥发性成分主要有己醛、庚醛、1-辛烯-3-醇、2-戊基呋喃、2,3-辛二酮、辛醛、苯甲醛、壬醛等,不同羊存在个体差异,且2种绵羊挥发性成分中占主要地位的可能是醛类。

Study on Fatty Acid and Volatile Flavor Compounds in Native Sheep Breed and Crossbred Liangshan Semi-fine-wool Sheep

In this trial,the objective was to find the type and content of fatty acids and volatile ingredients of mixed specimens in 1 year old Native sheep breed and Crossbred Liangshan Semi-fine-wool sheep which was studied by solid phase microextraction-gas chromatography-mass spectroscopy(SPME-GC/MS),and compare their similarities and differences.The results showed that myristic acid,palmitic acid,palmitoleic acid,stearic acid,oleic acid,linoleic acid,arachidic acids and linolenic acid were the main fatty acids. Linoleic acid in Native sheep breed and Crossbred Liangshan Semi-fine-wool sheep was significantly different (P<0.05),others were not significantly different (P>0.05).48 volatile flavor compounds were detected in Native sheep breed,while there were 56 in Crossbred Liangshan Semi-fine-wool sheep.The main volatile components in the two breeds of sheep were caproic aldehyde,enanth aldehyde,1-octene-3-alcohol,2-amyl furan,2,3-ketone of suberic,caprylic aldehyde,benzaldehyde, nonanal and so on,there were individual differences in different sheep.Aldehydes might be dominant in the volatile flavor compounds.