内蒙古三河牛牛肉挥发性风味物质分析

Analysis of Volatile Flavor Substances in Sanhe Beef from Inner Mongolia

中文关键词: 内蒙古三河牛 牛肉 风味

英文关键词: Sanhe cattle, Beef, Flavor

中文摘要:

      旨探寻内蒙古三河牛牛肉风味特征物质，分析不同部位生牛肉中挥发性风味物质种类和含量，以期探索牛肉挥发性风味物质在牛肉中的作用机理。采集呼伦贝尔农垦集团三河牛牛肉16个部位共计48份样品，采用固相微萃取技术联合气相质谱分析仪（SPME-GC-MS）对三河牛牛肉中挥发性风味物质进行分析研究，挥发性组分通过与NIST20谱库及正构烷烃标准物质进行比对进行定性分析，且正反匹配度均大于800（最大值为1000）的鉴定结果予以确认，通过峰面积归一化法计算各组分的相对含量。结果表明，16个部位中挥发性风味化合物检测出7大类共159种主要挥发性风味物质，其中醛类化合物32种，醇类化合物21种，酸类化合物16种，烃类化合物37种，酯类化合物33种，酮类化合物10种和杂环类化合物11种。三河牛肉质氨基酸含量高、风味口感都非常好，是生产肉制品的高端原料。

英文摘要:

      This study aims to investigate the flavor characteristics of Sanhe beef from Inner Mongolia, analyze the types and concentrations of volatile flavor compounds in different parts of raw beef, and explore the mechanism of action of volatile flavor substances in beef. A total of 48 samples from 16 locations on the beef carcasses were collected from the Sanhe cattle raised by the Hulunbuir Agricultural Reclamation Group. The volatile flavor compounds were analyzed using solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). Volatile components were identified by matching against the NIST20 database and standard n-alkane substances, and results with a forward and reverse match score greater than 800 out of 1000 were confirmed. The relative content of each component was calculated by peak area normalization. The findings revealed that 7 major categories and 159 primary volatile flavor substances were detected across the 16 locations, including 32 aldehydes, 21 alcohols, 16 acids, 37 hydrocarbons, 33 esters, 10 ketones, and 11 heterocyclic compounds. The Sanhe beef has high amino acid content, excellent flavor, and is a superior raw material for meat production.