| 肉鸭胸肌特异挥发性风味物质的鉴定 |
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| 引用本文： | 刘同,杨悠悠,刘大鹏,于思梦,郭占宝,胡健,赵金山,周正奎,侯水生.肉鸭胸肌特异挥发性风味物质的鉴定[J].畜牧兽医学报,2022(2). |
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| 作者姓名： | 刘同 杨悠悠 刘大鹏 于思梦 郭占宝 胡健 赵金山 周正奎 侯水生 |
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| 作者单位： | 青岛农业大学动物科技学院（草业学院）;中国农业科学院北京畜牧兽医研究所 |
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| 基金项目： | 中国农业科学院科技创新工程重大科研任务(CAAS-ZDRW202104);中国农业科学院基本科研业务费专项(Y2020XK15);泰山产业领军人才(TSCY20190108);青岛市科技惠民示范引导专项(20-3-4-19-nsh)。 |
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| 摘 要： | 为了寻找快大型肉鸭和优质小体型肉鸭的主要挥发性风味物质,构建不同品种肉鸭胸肌气味轮廓,探究品种对肉风味的影响。本试验以9周龄北京鸭、连城白鸭、野鸭胸肌为材料,采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用技术对其进行检测,计算相对气味活度值(ROAV)寻找各品种鸭胸肌中主要挥发性风味物质。运用正交偏最小二乘法判别分析(OPLS-DA)寻找3个品种肉鸭胸肌差异挥发性风味物质。同时结合电子鼻进行检测。通过SPME-GC-MS技术共检测出104种物质,这些化合物主要为醛类、醇类、酮类和呋喃类物质。北京鸭胸肌中挥发性物质中醇类物质最多,占比40.01%,其次是醛类和呋喃。而连城白鸭和野鸭胸肌中挥发性物质占比以醛类最高,其次是呋喃和醇类物质。通过计算ROAV可得,有43种挥发性物质对鸭胸肌风味有贡献,其中,3个品种胸肌共有物质32种。同时,电子鼻可以对3个品种胸肌进行区分。通过分析3个品种鸭胸肌挥发性物质的结果,探索了3个品种鸭胸肌的特征香气标志物。北京鸭的主要风味物质为(E)-2,4-癸二烯醛、壬醛、2-辛烯醛、2-戊基呋喃、1-辛烯-3-酮;连城白鸭的主要风味物质为(E)-2,4-癸二烯醛、壬醛、2-戊基呋喃、2-辛烯醛、己醛;野鸭主要风味物质为壬醛、2-戊基呋喃、正辛醛、己醛。OPLS-DA结果表明,3种鸭肉的主要差异风味物质基本集中在醛类和醇类物质。本研究对3个品种熟制后的鸭胸肌进行挥发性风味物质的检测,为构建不同品种肉鸭胸肌气味轮廓,探究品种对肉风味的影响具有重要的理论意义。
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| 关 键 词： | 肉鸭胸肌 固相微萃取气质联用(SPME-GC-MS) ROAV 电子鼻 挥发性物质 |
Identification of Specific Volatile Flavor Compounds in Breast Muscle of Meat Duck |
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| LIU Tong,YANG Youyou,LIU Dapeng,YU Simeng,GUO Zhanbao,HU Jian,ZHAO Jinshan,ZHOU Zhengkui,HOU Shuisheng.Identification of Specific Volatile Flavor Compounds in Breast Muscle of Meat Duck[J].Acta Veterinaria et Zootechnica Sinica,2022(2). |
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| Authors: | LIU Tong YANG Youyou LIU Dapeng YU Simeng GUO Zhanbao HU Jian ZHAO Jinshan ZHOU Zhengkui HOU Shuisheng |
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| Institution: | (College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China;Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China) |
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| Abstract: | This study aimed to find the main volatile flavor compounds of fast-large meat duck and small-size high meat-quality duck,and to construct the flavor profile of different meat duck breeds and explore the effect of breed on meat flavor.The breast muscle of 9-week-old Pekin ducks,Liancheng White ducks and Mallards were used as materials,and the flavor compounds from breast muscle of 3 breeds ducks were detected by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS),then the main volatile flavor compounds in breast muscles were detected by calculating the relative odor activity value(ROAV).Orthogonal partial least squares discriminant analysis(OPLS-DA)was used to screened the different volatile flavor compounds in the breast muscles of 3 breeds of ducks.At the same time,the electronic nose was used for detection.A total of 104 compounds were detected by SPME-GC-MS.These compounds contained aldehydes,alcohols,ketones and furans.Alcohols accounted for 40.01%of total volatile substance in Pekin ducks,which was the highest,then followed by aldehydes and furans.Aldehydes accounted for the highest proportion of volatile substances and followed by furans and alcohols in Liancheng White ducks and Mallards.There were 43 volatile compounds that contributed to the flavor of duck breast muscles by calculating ROAV,of which 32 compounds were common in 3 breeds ducks.Also,the electronic nose could distinguish the 3 types of breast muscles based on its volatile flavor compounds.Based on the results of analyzing the volatile compounds in the breast muscles of 3 breeds ducks,the characteristic aroma markers of the breast muscles of the 3 breeds ducks were explored.The main flavor compounds in breast muscle of Pekin ducks are(E)-2,4-decadienal,nonanal,2-octenal,2-pentylfuran and 1-octene-3-one;the main flavor compounds in breast muscle of Liancheng White ducks are(E)-2,4-decadienal,nonanal,2-pentylfuran,2-octenal and hexanal;the main flavor compounds in breast muscle of Mallards are nonanal,2-pentylfuran,N-octanal and hexanal.The results of OPLS-DA showed that the mainly different flavors of the 3 breeds duck meats were basically concentrated in aldehydes and alcohols.The volatile flavor compounds in the breast muscles of 3 cooked duck breast meats were detected in this study.It is important for construsting the flavor profile of 3 breeds ducks and exploring the effect of variety on meat flavor. |
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| Keywords: | meat duck breast muscle solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS) relative odor activity value(ROAV) electronic nose volatile substances |
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