Article(id=1320882746893915027, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320882506312826993, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025060302, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1750780800000, receivedDateStr=2025-06-25, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852587674, onlineDateStr=2026-10-24, pubDate=1778774400000, pubDateStr=2026-05-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852587674, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852587674, creator=13701087609, updateTime=1792852587674, updator=13701087609, issue=Issue{id=1320882506312826993, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='10', pageStart='1', pageEnd='525', issueExtLink='null', onlineDate='null', pubDate='1778774400000', pubDateStr='2026-05-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852530314, creator='13701087609', updateTime=1792852530314, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=343, endPage=354, ext={EN=ArticleExt(id=1320882747158156180, articleId=1320882746893915027, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Analysis of the Differences in Fatty Acid Composition and Characteristic Flavor Substances in the Muscles of Different Gender Individuals of Tibetan Black Goats, columnId=1261343843585241413, journalTitle=Science and Technology of Food Industry, columnName=Analysis and Determination, runingTitle=null, highlight=null, articleAbstract=

To explore the differences in muscle quality characteristics between male and female Tibetan black goats, this study selected male and female Tibetan black goats as research subjects and analyzed the differences in fatty acid composition and volatile flavor substances in different muscle parts (front legs, hind legs, and longissimus dorsi). The results showed that C18:1, C18:0, and C16:0 were the main fatty acid components in different muscle parts. The contents of C6:0, C8:0, C18:0, C20:0, C21:0, and C14:1 in the longissimus dorsi of male goats were significantly higher than those of female goats (P<0.05), and the content of C20:1 in the hind legs of male goats was also significantly higher than that of female goats (P<0.05). In addition, the content of monounsaturated fatty acids (MUFA) in the muscle of male goats (2.06±1.22 g/100 g) was significantly higher than that of female goats (1.57±0.51 g/100 g). Using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze volatile flavor substances, a total of 75 compounds were identified, including aldehydes (18), esters (13), ketones (6), acids (5), alkanes (3), alkenes (3), alcohols (2), and others (25). The total content of aldehydes in female goat meat was significantly higher than that in male goat meat (P<0.05), while the contents of esters and alcohols in male goat meat were significantly higher than those in female goat meat (P<0.05). Principal component analysis (PCA), cluster heatmap analysis, and orthogonal partial least squares discriminant analysis (OPLS-DA) showed that hexanal, heptanal, benzaldehyde, 3-hydroxy-2-butanone, 2-ethylfuran, toluene, ethyl lactate, and nonanal were the key contributing components to the characteristic flavor of Tibetan black goat meat. Male goats due to their moderate content of fatty acids and flavor precursor substances, were significantly superior to female goats in terms of flavor acceptance and nutritional value (P<0.05). This study provides a theoretical basis for the evaluation of the meat quality and flavor regulation of Tibetan black goats.

, authors=Ruzhen BAI1, Xuedong GU1, *, Lei LIU1, *, Huifang ZHU1, Yu ZHOU2, Wanlin CAI2, Zhaomin LI2, Zhaxi LUOSANG3, authorsList=Ruzhen BAI, Xuedong GU, Lei LIU, Huifang ZHU, Yu ZHOU, Wanlin CAI, Zhaomin LI, Zhaxi LUOSANG, authorCompany=null, correspAuthors=Xuedong GU, Lei LIU, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320882748932346781, articleId=1320882746893915027, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=西藏黑山羊不同性别个体肌肉中脂肪酸组成与特征风味物质差异分析, columnId=1261343846139572559, journalTitle=食品工业科技, columnName=分析检测, runingTitle=null, highlight=null, articleAbstract=

为探究不同性别西藏黑山羊肌肉品质特性的差异,本研究选取西藏黑山羊公羊和母羊为研究对象,分析其不同部位(前腿、后腿和背最长肌)肌肉中脂肪酸组成及挥发性风味物质的差异。结果表明:不同部位的肌肉中,C18:1、C18:0和C16:0是主要的脂肪酸成分,其中公羊背最长肌的C6:0、C8:0、C18:0、C20:0、C21:0和C14:1含量均显著高于母羊(P<0.05),而公羊后腿的C20:1含量也显著高于母羊(P<0.05)。此外,公羊肌肉中的单不饱和脂肪酸(MUFA)含量(2.06±1.22 g/100 g)显著高于母羊(1.57±0.51 g/100 g)。采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)分析挥发性风味物质,共鉴定出75种化合物,包括醛类(18种)、酯类(13种)、酮类(6种)、酸类(5种)、烷烃类(3种)、烯烃类(3种)、醇类(2种)及其他类(25种)。母羊肉中醛类物质总体含量显著高于公羊(P<0.05),而公羊肉中酯类和醇类物质含量则显著高于母羊(P<0.05)。通过主成分分析(PCA)、聚类热图分析及正交偏最小二乘判别分析(OPLS-DA)发现,正己醛、正庚醛、苯甲醛、3-羟基-2-丁酮、2-乙基呋喃、甲苯、乳酸乙酯和正壬醛等物质是西藏黑山羊肉特征风味的关键贡献成分。公羊由于脂肪酸、风味前体物质含量适中,在风味接受度及营养价值方面显著优于母羊(P<0.05)。本研究为西藏黑山羊肉质评价及风味调控提供了理论依据。

, authors=白如珍1, 辜雪冬1, *, 刘磊1, *, 朱慧芳1, 周雨2, 蔡宛霖2, 李赵敏2, 洛桑扎西3, authorsList=白如珍, 辜雪冬, 刘磊, 朱慧芳, 周雨, 蔡宛霖, 李赵敏, 洛桑扎西, authorCompany=null, correspAuthors=辜雪冬, 刘磊, authorNote=

白如珍(1997−),女,硕士研究生,研究方向:畜产食品加工与安全,E-mail:

, correspAuthorsNote=
辜雪冬(1978−),男,博士,教授,研究方向:畜产食品科学,E-mail:。
刘磊(1993−),男,硕士,讲师,研究方向:特色肉制品加工与营养的研究,E-mail:。
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白如珍(1997−),女,硕士研究生,研究方向:畜产食品加工与安全,E-mail:

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白如珍(1997−),女,硕士研究生,研究方向:畜产食品加工与安全,E-mail:

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caption=Relative content ratios of various volatile flavor substances in black goats of different genders, figureFileSmall=NMxwLch37qG4Aek2Sx1yRg==, figureFileBig=DokjpYA36+ofQshnm8cERw==, tableContent=null), ArticleFig(id=1320882755987166170, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882746893915027, language=CN, label=图1, caption=不同性别黑山羊各类挥发性风味物质相对含量占比, figureFileSmall=NMxwLch37qG4Aek2Sx1yRg==, figureFileBig=DokjpYA36+ofQshnm8cERw==, tableContent=null), ArticleFig(id=1320882756259795931, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882746893915027, language=EN, label=Fig.2, caption=OPLS-DA results of volatile flavor substances in different parts, figureFileSmall=NZ9mXLEt4MXa6hFCix3ZIg==, figureFileBig=YqRYMn+uvfobNoQZT+JdDg==, tableContent=null), ArticleFig(id=1320882756435956700, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882746893915027, language=CN, label=图2, 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Influence of gender on the fatty acid content of black goat

, figureFileSmall=null, figureFileBig=null, tableContent=
项目性别前腿后腿背最长肌
饱和脂肪酸
己酸 C6:0公0.005±0.002a0.01±0.005a0.008±0.002a
母0.005±0.003a0.004±0a0.003±0.002b
辛酸 C8:0公0.004±0.002a0.004±0.002a0.003±0a
母0.004±0.004a0.01±0.006a0.001±0.006b
癸酸 C10:0公0.004±0.003a0.007±0.003a0.007±0.001b
母0.005±0.005a0.004±0.002a0.03±0.001a
月桂酸 C12:0公0.003±0.002a0.004±0.002a0.004±0.001a
母0.003±0.002a0.003±0.001a0.003±0.001a
豆蔻酸 C14:0公0.087±0.053a0.125±0.069a0.122±0.019a
母0.079±0.046a0.088±0.019a0.082±0.036a
十五烷酸 C15:0公0.021±0.018a0.023±0.011a0.022±0.002a
母0.017±0.011a0.021±0.004a0.016±0.007a
棕榈酸 C16:0公0.806±0.372a1.582±0.847a1.404±0.336a
母0.850±0.412a0.898±0.199a0.844±0.341a
十七烷酸 C17:0公0.038±0.023a0.077±0.039a0.072±0.012a
母0.049±0.028a0.067±0.01a0.048±0.021a
硬脂酸 C18:0公0.425±0.212a1.082±0.597a1.080±0.166a
母0.575±0.253a0.803±0.248a0.576±0.204b
花生酸 C20:0公0.004±0.002a0.009±0.004a0.008±0.001a
母0.005±0.003a0.005±0.002a0.004±0.002b
二十一烷酸 C21:0公0.004±0.002a0.009±0.006a0.008±0.001a
母0.004±0.003a0.004±0.002a0.003±0.001b
二十二烷酸 C22:0公0.004±0.001a0.007±0.004a0.004±0.001a
母0.005±0.001a0.005±0.001a0.005±0.001a
单不饱和脂肪酸
肉豆蔻油酸 C14:1公0.004±0.004a0.005±0.003a0.004±0.002a
母0.003±0.003a0.001±0.001a0.001±0b
棕榈油酸 C16:1公0.068±0.049a0.135±0.071a0.118±0.035a
母0.097±0.052a0.083±0.012a0.1±0.05a
油酸 C18:1,cis(n9)公0.826±0.626a2.514±1.322a2.507±0.671a
母1.434±0.686a1.590±0.262a1.389±0.582a
多不饱和脂肪酸
十七碳稀酸 C17:1公0.023±0.021a0.048±0.024a0.045±0.01a
母0.039±0.026a0.041±0.005a0.038±0.021a
亚油酸 C18:2,cis(n6)公0.018±0.004a0.057±0.015a0.033±0.012a
母0.039±0.016a0.043±0.009a0.034±0.006a
二十碳稀酸 C20:1 n9公0.003±0.002a0.01±0.003a0.005±0.001a
母0.004±0.002a0.004±0.001b0.003±0.002a
α-亚麻酸 C18:3 n3公0.001±0.001a0.006±0.003a0.002±0.001a
母0.004±0.005a0.002±0.001a0.002±0.002a
), ArticleFig(id=1320882757283206114, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882746893915027, language=CN, label=表1, caption=

性别对黑山羊脂肪酸含量的影响

, figureFileSmall=null, figureFileBig=null, tableContent=
项目性别前腿后腿背最长肌
饱和脂肪酸
己酸 C6:0公0.005±0.002a0.01±0.005a0.008±0.002a
母0.005±0.003a0.004±0a0.003±0.002b
辛酸 C8:0公0.004±0.002a0.004±0.002a0.003±0a
母0.004±0.004a0.01±0.006a0.001±0.006b
癸酸 C10:0公0.004±0.003a0.007±0.003a0.007±0.001b
母0.005±0.005a0.004±0.002a0.03±0.001a
月桂酸 C12:0公0.003±0.002a0.004±0.002a0.004±0.001a
母0.003±0.002a0.003±0.001a0.003±0.001a
豆蔻酸 C14:0公0.087±0.053a0.125±0.069a0.122±0.019a
母0.079±0.046a0.088±0.019a0.082±0.036a
十五烷酸 C15:0公0.021±0.018a0.023±0.011a0.022±0.002a
母0.017±0.011a0.021±0.004a0.016±0.007a
棕榈酸 C16:0公0.806±0.372a1.582±0.847a1.404±0.336a
母0.850±0.412a0.898±0.199a0.844±0.341a
十七烷酸 C17:0公0.038±0.023a0.077±0.039a0.072±0.012a
母0.049±0.028a0.067±0.01a0.048±0.021a
硬脂酸 C18:0公0.425±0.212a1.082±0.597a1.080±0.166a
母0.575±0.253a0.803±0.248a0.576±0.204b
花生酸 C20:0公0.004±0.002a0.009±0.004a0.008±0.001a
母0.005±0.003a0.005±0.002a0.004±0.002b
二十一烷酸 C21:0公0.004±0.002a0.009±0.006a0.008±0.001a
母0.004±0.003a0.004±0.002a0.003±0.001b
二十二烷酸 C22:0公0.004±0.001a0.007±0.004a0.004±0.001a
母0.005±0.001a0.005±0.001a0.005±0.001a
单不饱和脂肪酸
肉豆蔻油酸 C14:1公0.004±0.004a0.005±0.003a0.004±0.002a
母0.003±0.003a0.001±0.001a0.001±0b
棕榈油酸 C16:1公0.068±0.049a0.135±0.071a0.118±0.035a
母0.097±0.052a0.083±0.012a0.1±0.05a
油酸 C18:1,cis(n9)公0.826±0.626a2.514±1.322a2.507±0.671a
母1.434±0.686a1.590±0.262a1.389±0.582a
多不饱和脂肪酸
十七碳稀酸 C17:1公0.023±0.021a0.048±0.024a0.045±0.01a
母0.039±0.026a0.041±0.005a0.038±0.021a
亚油酸 C18:2,cis(n6)公0.018±0.004a0.057±0.015a0.033±0.012a
母0.039±0.016a0.043±0.009a0.034±0.006a
二十碳稀酸 C20:1 n9公0.003±0.002a0.01±0.003a0.005±0.001a
母0.004±0.002a0.004±0.001b0.003±0.002a
α-亚麻酸 C18:3 n3公0.001±0.001a0.006±0.003a0.002±0.001a
母0.004±0.005a0.002±0.001a0.002±0.002a
), ArticleFig(id=1320882757396452323, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882746893915027, language=EN, label=Table 2, caption=

Influence of gender on the fatty acid composition of black goat

, figureFileSmall=null, figureFileBig=null, tableContent=
项目公母平均值
总脂肪酸TFA5.43±2.90a4.05±1.31a4.74±0.98
饱和脂肪酸SFA3.29±1.65a2.40±0.81a2.85±0.63
单不饱和脂肪酸MUFA2.06±1.22a1.57±0.51a1.81±0.35
多不饱和脂肪酸PUFA0.09±0.04a0.08±0.02a0.08±0.01
n-3 PUFA0.003±0.003a0.003±0.003a0.003±0.001
n-6 PUFA0.04±0.02a0.04±0.01a0.04±0.002
n-6/n-313.58±7.64a14.84±12.72a14.21±0.89
多不饱和脂肪酸/饱和脂肪PUFA/SFA0.026±0.006b0.037±0.003a0.031±0.008
), ArticleFig(id=1320882757488727012, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882746893915027, language=CN, label=表2, caption=

性别对黑山羊脂肪酸组成的影响

, figureFileSmall=null, figureFileBig=null, tableContent=
项目公母平均值
总脂肪酸TFA5.43±2.90a4.05±1.31a4.74±0.98
饱和脂肪酸SFA3.29±1.65a2.40±0.81a2.85±0.63
单不饱和脂肪酸MUFA2.06±1.22a1.57±0.51a1.81±0.35
多不饱和脂肪酸PUFA0.09±0.04a0.08±0.02a0.08±0.01
n-3 PUFA0.003±0.003a0.003±0.003a0.003±0.001
n-6 PUFA0.04±0.02a0.04±0.01a0.04±0.002
n-6/n-313.58±7.64a14.84±12.72a14.21±0.89
多不饱和脂肪酸/饱和脂肪PUFA/SFA0.026±0.006b0.037±0.003a0.031±0.008
), ArticleFig(id=1320882757698442213, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882746893915027, language=EN, label=Table 3, caption=

Influence of gender on the content of flavor substances in black goat mutton (%)

, figureFileSmall=null, figureFileBig=null, tableContent=
类别中文名保留时间(min)保留指数分子式性别部位
前腿后腿背最长肌
醛类正己醛12.4731085C6H12O公14.200±8.63a2.578±3.23a17.566±9.35a
母28.294±7.13a18.674±2.51a17.126±12.13a
反式-2-戊烯醛14.0751133C5H8O公0.109±0.03a0.068±0.03a0.121±0.04a
母0.180±0.06a0.136±0.02a0.162±0.03a
正庚醛15.7661184C7H14O公1.173±0.37a1.161±0.24a1.157±0.98a
母2.584±0.64a1.603±0.39a12.802±18.07a
异戊烯醛16.4391202C5H8O公0.161±0.08a0.080±0.07a0.119±0.10a
母0.096±0.03a0.149±0.02a0.129±0.06a
正辛醛19.351286C8H16O公0.882±0.29a0.757±0.66a1.246±0.44a
母1.676±0.53a1.293±0.39a0.859±0.76a
正壬醛22.8931389C9H18O公2.533±0.88a5.046±1.43a3.185±0.54a
母4.217±1.19a3.926±1.36a3.879±1.36a
3-甲硫基丙醛24.8551449C4H8OS公0.545±0.32a0.497±0.21a0.468±0.49a
母0.258±0.04a0.547±0.19a0.404±0.17a
反式-2,4-庚二烯醛26.1211488C7H10O公0.088±0.02a0.081±0.01a0.090±0.03a
母0.182±0.12a0.116±0.04a0.122±0.06a
癸醛26.2481492C10H20O公0.122±0.03a0.328±0.21a0.139±0.06a
母0.136±0.04a0.161±0.04a0.064±0.05a
苯甲醛27.0911518C7H6O公37.501±3.96a43.345±5.85a27.833±9.39a
母27.472±1.89a32.812±1.20b29.302±5.75a
苯乙醛30.6621634C8H8O公0.531±0.49a0.559±0.49a0.617±0.75a
母0.148±0.16a0.229±0.33a0.374±0.32a
正十六醛43.422113C16H32O公0.335±0.15a0.482±0.16a0.219±0.10a
母0.277±0.02a0.287±0.06a0.231±0.11a
3-甲基丁醛8.084922C5H10O公0.125±0.06a0.132±0.06a0.135±0.16a
母0.058±0.02a0.106±0.04a0.087±0.05a
戊醛9.499985C5H10O公0.583±0.2a0.258±0.20a0.924±0.64a
母1.000±0.15a0.543±0.20a0.840±0.42a
5-甲基-2-噻吩甲醛33.1091718C6H6OS公0.286±0.37a0.480±0.34a0.290±0.45a
母0.388±0.13a0.426±0.17a0.271±0.30a
2-甲基丁醛8.003919C5H10O公0.066±0.02a0.068±0.02a0.072±0.08a
母0.031±0.01a0.054±0.02a0.044±0.02a
十二醛32.5661699C12H24O公0.038±0.02a0.07±0.04a0.034±0.01a
母0.048±0.01a0.048±0.01a0.05±0.04a
2-苯基-2-丁烯醛38.4571914C10H10O公0.059±0.05a0.037±0.01a0.039±0.03a
母0.034±0.01a0.062±0.03a0.026±0.01a
总计公59.336±7.2a56.026±4.75a54.253±7.21b
母67.078±6.09a61.173±3.23a66.77±5.71a
酯类甲酸辛酯24.5451439C9H18O2公0.154±0.02a0.156±0.03a0.342±0.19a
母0.343±0.10a0.312±0.13a0.292±0.10a
乳酸乙酯20.1441310C5H10O3公3.611±3.34a1.091±0.79a0.488±0.61a
母0.660±0.14b1.103±0.30a0.497±0.48a
癸酸甲酯29.1431584C11H22O2公0.377±0.13a0.810±0.95a0.272±0.26a
母0.301±0.22a0.190±0.03a0.119±0.15a
苯甲酸甲酯30.0671614C8H8O2公0.110±0.01a0.130±0.04a0.060±0.01a
母0.087±0.05a0.144±0.04a0.126±0.09a
4-羟基丁酸内酯30.2691621C4H6O2公0.451±0.05a0.465±0.35a0.672±0.19a
母0.404±0.15a0.367±0.13a0.454±0.10a
月桂酸甲酯35.0161786C13H26O2公0.108±0.06a0.246±0.24a0.126±0.16a
母0.09±0.02a0.068±0.02a0.071±0.07a
肉豆蔻酸甲酯40.3511989C15H30O2公0.355±0.25a0.929±1.31a0.263±0.34a
母0.129±0.02a0.109±0.05a0.154±0.13a
丙酸甲酯7.801911C4H8O2公0.168±0.07a0.137±0.1a0.123±0.01a
母0.126±0.04a0.159±0.07a0.171±0.05a
棕榈酸甲酯45.2422192C17H34O2公0.632±0.27a2.314±1.93a0.652±0.76a
母0.406±0.14a0.633±0.19a0.629±0.29a
丁酸甲酯9.661991C5H10O2公1.113±0.30a1.196±0.73a1.262±0.50a
母1.34±0.59a1.799±1.18a1.41±0.25a
丙位己内酯32.4161693C6H10O2公0.074±0.02a0.074±0.02a0.078±0.01a
母0.077±0.01a0.081±0.01a0.084±0.02a
十五碳酸甲酯42.8552090C16H32O2公0.055±0.05a0.118±0.14a0.049±0.07a
母0.021±0.01a0.021±0.01a0.026±0.02a
油酸甲酯50.2032415C19H36O2公0.025±0.02a0.074±0.08a0.033±0.04a
母0.015±0.01a0.016±0.01a0.013±0.01a
总计公7.234±2.99a7.741±2.98a4.421±0.68a
母4±0.73a5.001±1.5a4.045±0.83a
酮类2,3-辛二酮20.4931318C8H14O2公1.39±1.18a0.632±0.58a1.700±1.49a
母2.202±1.66a1.659±0.75a2.016±2.00a
苯乙酮30.9111643C8H8O公0.291±0.03a0.337±0.06A0.264±0.02a
母0.221±0.05a0.224±0.02B0.262±0.03a
对甲基苯乙酮34.4061765C9H10O公0.197±0.10a0.349±0.04a0.196±0.14a
母0.154±0.04a0.158±0.02b0.122±0.03a
3-羟基-2-丁酮19.281284C4H8O2公2.272±3.17a1.341±1.95a5.107±6.86a
母1.056±1.25a2.813±1.68a0.833±0.79a
对羟基苯乙酮35.1621792C8H8O2公0.155±0.04a0.187±0.09a0.112±0.04a
母0.064±0.02a0.097±0.05a0.115±0.04a
2-戊酮9.387981C5H10O公1.047±0.44a0.788±0.42a1.573±0.60a
母1.171±0.11a0.673±0.23a0.965±0.41a
总计公5.061±2.49a3.298±1.99a8.689±7.97a
母4.647±0.55a5.4±2.64a4.051±3.21a
酸类冰乙酸24.4891438C2H4O2公0.983±0.28a0.896±0.52a5.641±4.89a
母1.731±2.07a0.949±0.31a1.118±0.10b
正丁酸29.8851608C4H8O2公0.226±0.10a0.310±0.19a0.316±0.19a
母0.334±0.19a0.629±0.52a0.412±0.20a
正己酸35.9281819C6H12O2公0.185±0.06a0.161±0.05b0.291±0.12a
母0.287±0.04a0.344±0.08a0.318±0.07a
苯甲酸49.8412398C7H6O2公0.422±0.04a0.392±0.11a0.609±0.21a
母0.371±0.10a0.334±0.03a0.537±0.07a
正癸酸46.2532236C10H20O2公0.069±0.06a0.049±0.03a0.059±0.01a
母0.039±0.01a0.027±0.01a0.043±0.01a
总计公1.885±0.22a1.808±0.81a6.915±5.15a
母2.761±2.38a2.283±0.89a2.428±0.32b
烯烃十七烯34.8631780C17H34公0.045±0.03a0.045±0.03a0.028±0.01a
母0.025±0.01a0.025±0.01a0.129±0.13a
2,4-辛二烯8.131926C8H14公0.014±0.02a0.041±0.06a0.061±0.08a
母0.012±0.01a0.017±0.01a0.012±0.01a
2-蒎烯10.7831030C10H16公0.037±0.02a0.09±0.13a0.052±0.03a
母0.043±0.03a0.028±0.02a0.036±0.02a
总计公0.107±0.01a0.176±0.09a0.141±0.06a
母0.08±0.03a0.07±0.02a0.178±0.12a
烷烃环烷33.6091737C10H8公0.349±0.14a0.390±0.07a0.306±0.05a
母0.259±0.12a0.259±0.05a0.280±0.01a
正十一烷12.631090C11H24公0.643±0.53a0.129±0.09a0.471±0.13a
母0.341±0.41a0.201±0.05a0.251±0.28a
正癸烷10.1231008C10H22公0.461±0.23a0.277±0.22a0.406±0.24a
母0.340±0.17a0.254±0.07a0.713±0.11a
总计公1.453±0.9a0.797±0.23a1.182±0.30a
母0.94±0.69a0.714±0.16a1.244±0.17a
醇类正己酸甲醇15.7771184C7H14O2公0.434±0.28a0.511±0.69a0.531±0.22a
母0.787±0.54a0.994±0.51a0.923±0.70a
7-辛烯-4-醇24.3851434C8H16O公1.287±1.11a3.583±5.31a3.521±4.10a
母1.403±0.29a1.567±0.48a0.993±0.40a
总计公1.721±1.30a4.094±4.94a4.053±4.12a
母2.189±0.43a2.561±0.99a1.916±0.95a
其他2-乙酰基吡啶29.4271594C7H7NO公0.353±0.13a0.746±0.26A0.114±0.19a
母0.312±0.18a0.234±0.05B0.210±0.19a
2-甲基二硫醚12.1881076C2H6S2公0.713±0.25a0.619±0.53a0.55±0.05a
母0.495±0.13a0.658±0.28a0.486±0.19a
2-乙酰基噻唑30.6841636C5H5NOS公2.912±3.34a3.512±2.03a2.105±2.87a
母2.169±0.79a2.406±0.43a2.264±1.31a
3-(甲硫基)噻吩30.7921639C5H6S2公0.345±0.10a0.889±0.21A0.071±0.12a
母0.360±0.16a0.323±0.03B0.169±0.18a
3-乙基吡啶22.5061377C7H9N公1.011±0.32a0.998±0.90a0.623±0.10a
母0.873±0.21a0.889±0.41a0.937±0.34a
2-乙基呋喃8.88957C6H8O公0.925±0.13a0.886±0.23B0.981±0.20a
母1.306±0.30a3.989±1.71A1.736±0.47a
甲苯11.2591045C7H8公10.140±1.60a10.062±2.70a6.907±2.06a
母7.178±0.83a8.793±2.43a6.810±1.91a
2-乙酰基-2-噻唑啉33.861746C5H7NOS公0.808±0.82a1.298±0.44a0.764±1.14a
母1.008±0.16a0.922±0.21a0.865±0.66a
N,N-二丁基甲酰胺34.1961757C9H19NO公0.346±0.31a0.464±0.41a0.375±0.22a
母0.300±0.21a0.326±0.16a0.277±0.11a
二甲基三硫22.5991380C2H6S3公0.508±0.18a0.472±0.33a0.306±0.07a
母0.394±0.16a0.373±0.13a0.351±0.06a
对二甲苯14.2211138C8H10公1.452±0.96a1.316±0.33a3.040±3.54a
母0.966±0.36a0.517±0.13a1.035±0.84a
二甲基砜37.531878C2H6O2S公0.687±0.22a0.805±0.6a0.915±0.26a
母0.608±0.06a0.962±0.59a1.186±0.71a
苯酚40.0781977C6H6O公0.219±0.04a0.198±0.05a0.251±0.04a
母0.166±0.04a0.170±0.01a0.238±0.05a
3-甲基吲哚51.2672459C9H9N公0.105±0.03a0.131±0.03a0.119±0.05a
母0.067±0.05a0.056±0.03a0.134±0.06a
2,3-二甲基吡嗪20.7231325C6H8N2公0.367±0.55a0.603±0.65a0.451±0.78a
母0.353±0.04a0.415±0.16a0.310±0.35a
乙基苯13.8871129C8H10公0.68±0.28a1.029±0.43a1.224±1.51a
母0.453±0.15a0.351±0.11a0.697±0.14a
2-甲基吡嗪18.6151265C5H6N2公0.208±0.22a0.242±0.13a0.209±0.26a
母0.171±0.05a0.164±0.03a0.188±0.10a
5-甲基-异噻唑19.0551278C4H5NS公0.097±0.07a0.191±0.11a0.066±0.10a
母0.103±0.02a0.11±0.04a0.121±0.10a
二甲基亚砜28.2571555C2H6OS公0.216±0.02a0.182±0.12a0.212±0.10a
母0.093±0.02a0.108±0.06a0.18±0.14a
二乙二醇乙醚29.5931600C6H14O3公0.271±0.01a0.297±0.05a0.316±0.11a
母0.202±0.04a0.209±0.02a0.242±0.06a
苯甲腈29.6271599C7H5N公0.184±0.02a0.159±0.07a0.195±0.05a
母0.132±0.03a0.139±0.03a0.188±0.01a
对甲酚41.9392052C7H8O公0.156±0.04a0.204±0.06a0.138±0.04a
母0.155±0.06a0.224±0.10a0.242±0.08a
2-正丁基呋喃13.8421127C8H12O公0.063±0.02a0.049±0.04a0.053±0.04a
母0.097±0.01a0.119±0.03b0.052±0.04a
2,4-二甲基噻唑19.1371281C5H7NS公0.086±0.06a0.246±0.15a0.063±0.09a
母0.086±0.02a0.09±0.04a0.136±0.10a
2,6-二叔丁基对甲酚37.8691893C15H24O公0.059±0.02a0.125±0.02A0.033±0.01a
母0.039±0.02a0.028±0.01B0.055±0.03a
总计公23.203±4.98a26.061±5.72a20.346±5.84a
母18.306±2.57a22.797±4.94a19.368±5.54a
), ArticleFig(id=1320882757841048550, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320882746893915027, language=CN, label=表3, caption=

性别对黑山羊肉中风味物质含量的影响(%)

, figureFileSmall=null, figureFileBig=null, tableContent=
类别中文名保留时间(min)保留指数分子式性别部位
前腿后腿背最长肌
醛类正己醛12.4731085C6H12O公14.200±8.63a2.578±3.23a17.566±9.35a
母28.294±7.13a18.674±2.51a17.126±12.13a
反式-2-戊烯醛14.0751133C5H8O公0.109±0.03a0.068±0.03a0.121±0.04a
母0.180±0.06a0.136±0.02a0.162±0.03a
正庚醛15.7661184C7H14O公1.173±0.37a1.161±0.24a1.157±0.98a
母2.584±0.64a1.603±0.39a12.802±18.07a
异戊烯醛16.4391202C5H8O公0.161±0.08a0.080±0.07a0.119±0.10a
母0.096±0.03a0.149±0.02a0.129±0.06a
正辛醛19.351286C8H16O公0.882±0.29a0.757±0.66a1.246±0.44a
母1.676±0.53a1.293±0.39a0.859±0.76a
正壬醛22.8931389C9H18O公2.533±0.88a5.046±1.43a3.185±0.54a
母4.217±1.19a3.926±1.36a3.879±1.36a
3-甲硫基丙醛24.8551449C4H8OS公0.545±0.32a0.497±0.21a0.468±0.49a
母0.258±0.04a0.547±0.19a0.404±0.17a
反式-2,4-庚二烯醛26.1211488C7H10O公0.088±0.02a0.081±0.01a0.090±0.03a
母0.182±0.12a0.116±0.04a0.122±0.06a
癸醛26.2481492C10H20O公0.122±0.03a0.328±0.21a0.139±0.06a
母0.136±0.04a0.161±0.04a0.064±0.05a
苯甲醛27.0911518C7H6O公37.501±3.96a43.345±5.85a27.833±9.39a
母27.472±1.89a32.812±1.20b29.302±5.75a
苯乙醛30.6621634C8H8O公0.531±0.49a0.559±0.49a0.617±0.75a
母0.148±0.16a0.229±0.33a0.374±0.32a
正十六醛43.422113C16H32O公0.335±0.15a0.482±0.16a0.219±0.10a
母0.277±0.02a0.287±0.06a0.231±0.11a
3-甲基丁醛8.084922C5H10O公0.125±0.06a0.132±0.06a0.135±0.16a
母0.058±0.02a0.106±0.04a0.087±0.05a
戊醛9.499985C5H10O公0.583±0.2a0.258±0.20a0.924±0.64a
母1.000±0.15a0.543±0.20a0.840±0.42a
5-甲基-2-噻吩甲醛33.1091718C6H6OS公0.286±0.37a0.480±0.34a0.290±0.45a
母0.388±0.13a0.426±0.17a0.271±0.30a
2-甲基丁醛8.003919C5H10O公0.066±0.02a0.068±0.02a0.072±0.08a
母0.031±0.01a0.054±0.02a0.044±0.02a
十二醛32.5661699C12H24O公0.038±0.02a0.07±0.04a0.034±0.01a
母0.048±0.01a0.048±0.01a0.05±0.04a
2-苯基-2-丁烯醛38.4571914C10H10O公0.059±0.05a0.037±0.01a0.039±0.03a
母0.034±0.01a0.062±0.03a0.026±0.01a
总计公59.336±7.2a56.026±4.75a54.253±7.21b
母67.078±6.09a61.173±3.23a66.77±5.71a
酯类甲酸辛酯24.5451439C9H18O2公0.154±0.02a0.156±0.03a0.342±0.19a
母0.343±0.10a0.312±0.13a0.292±0.10a
乳酸乙酯20.1441310C5H10O3公3.611±3.34a1.091±0.79a0.488±0.61a
母0.660±0.14b1.103±0.30a0.497±0.48a
癸酸甲酯29.1431584C11H22O2公0.377±0.13a0.810±0.95a0.272±0.26a
母0.301±0.22a0.190±0.03a0.119±0.15a
苯甲酸甲酯30.0671614C8H8O2公0.110±0.01a0.130±0.04a0.060±0.01a
母0.087±0.05a0.144±0.04a0.126±0.09a
4-羟基丁酸内酯30.2691621C4H6O2公0.451±0.05a0.465±0.35a0.672±0.19a
母0.404±0.15a0.367±0.13a0.454±0.10a
月桂酸甲酯35.0161786C13H26O2公0.108±0.06a0.246±0.24a0.126±0.16a
母0.09±0.02a0.068±0.02a0.071±0.07a
肉豆蔻酸甲酯40.3511989C15H30O2公0.355±0.25a0.929±1.31a0.263±0.34a
母0.129±0.02a0.109±0.05a0.154±0.13a
丙酸甲酯7.801911C4H8O2公0.168±0.07a0.137±0.1a0.123±0.01a
母0.126±0.04a0.159±0.07a0.171±0.05a
棕榈酸甲酯45.2422192C17H34O2公0.632±0.27a2.314±1.93a0.652±0.76a
母0.406±0.14a0.633±0.19a0.629±0.29a
丁酸甲酯9.661991C5H10O2公1.113±0.30a1.196±0.73a1.262±0.50a
母1.34±0.59a1.799±1.18a1.41±0.25a
丙位己内酯32.4161693C6H10O2公0.074±0.02a0.074±0.02a0.078±0.01a
母0.077±0.01a0.081±0.01a0.084±0.02a
十五碳酸甲酯42.8552090C16H32O2公0.055±0.05a0.118±0.14a0.049±0.07a
母0.021±0.01a0.021±0.01a0.026±0.02a
油酸甲酯50.2032415C19H36O2公0.025±0.02a0.074±0.08a0.033±0.04a
母0.015±0.01a0.016±0.01a0.013±0.01a
总计公7.234±2.99a7.741±2.98a4.421±0.68a
母4±0.73a5.001±1.5a4.045±0.83a
酮类2,3-辛二酮20.4931318C8H14O2公1.39±1.18a0.632±0.58a1.700±1.49a
母2.202±1.66a1.659±0.75a2.016±2.00a
苯乙酮30.9111643C8H8O公0.291±0.03a0.337±0.06A0.264±0.02a
母0.221±0.05a0.224±0.02B0.262±0.03a
对甲基苯乙酮34.4061765C9H10O公0.197±0.10a0.349±0.04a0.196±0.14a
母0.154±0.04a0.158±0.02b0.122±0.03a
3-羟基-2-丁酮19.281284C4H8O2公2.272±3.17a1.341±1.95a5.107±6.86a
母1.056±1.25a2.813±1.68a0.833±0.79a
对羟基苯乙酮35.1621792C8H8O2公0.155±0.04a0.187±0.09a0.112±0.04a
母0.064±0.02a0.097±0.05a0.115±0.04a
2-戊酮9.387981C5H10O公1.047±0.44a0.788±0.42a1.573±0.60a
母1.171±0.11a0.673±0.23a0.965±0.41a
总计公5.061±2.49a3.298±1.99a8.689±7.97a
母4.647±0.55a5.4±2.64a4.051±3.21a
酸类冰乙酸24.4891438C2H4O2公0.983±0.28a0.896±0.52a5.641±4.89a
母1.731±2.07a0.949±0.31a1.118±0.10b
正丁酸29.8851608C4H8O2公0.226±0.10a0.310±0.19a0.316±0.19a
母0.334±0.19a0.629±0.52a0.412±0.20a
正己酸35.9281819C6H12O2公0.185±0.06a0.161±0.05b0.291±0.12a
母0.287±0.04a0.344±0.08a0.318±0.07a
苯甲酸49.8412398C7H6O2公0.422±0.04a0.392±0.11a0.609±0.21a
母0.371±0.10a0.334±0.03a0.537±0.07a
正癸酸46.2532236C10H20O2公0.069±0.06a0.049±0.03a0.059±0.01a
母0.039±0.01a0.027±0.01a0.043±0.01a
总计公1.885±0.22a1.808±0.81a6.915±5.15a
母2.761±2.38a2.283±0.89a2.428±0.32b
烯烃十七烯34.8631780C17H34公0.045±0.03a0.045±0.03a0.028±0.01a
母0.025±0.01a0.025±0.01a0.129±0.13a
2,4-辛二烯8.131926C8H14公0.014±0.02a0.041±0.06a0.061±0.08a
母0.012±0.01a0.017±0.01a0.012±0.01a
2-蒎烯10.7831030C10H16公0.037±0.02a0.09±0.13a0.052±0.03a
母0.043±0.03a0.028±0.02a0.036±0.02a
总计公0.107±0.01a0.176±0.09a0.141±0.06a
母0.08±0.03a0.07±0.02a0.178±0.12a
烷烃环烷33.6091737C10H8公0.349±0.14a0.390±0.07a0.306±0.05a
母0.259±0.12a0.259±0.05a0.280±0.01a
正十一烷12.631090C11H24公0.643±0.53a0.129±0.09a0.471±0.13a
母0.341±0.41a0.201±0.05a0.251±0.28a
正癸烷10.1231008C10H22公0.461±0.23a0.277±0.22a0.406±0.24a
母0.340±0.17a0.254±0.07a0.713±0.11a
总计公1.453±0.9a0.797±0.23a1.182±0.30a
母0.94±0.69a0.714±0.16a1.244±0.17a
醇类正己酸甲醇15.7771184C7H14O2公0.434±0.28a0.511±0.69a0.531±0.22a
母0.787±0.54a0.994±0.51a0.923±0.70a
7-辛烯-4-醇24.3851434C8H16O公1.287±1.11a3.583±5.31a3.521±4.10a
母1.403±0.29a1.567±0.48a0.993±0.40a
总计公1.721±1.30a4.094±4.94a4.053±4.12a
母2.189±0.43a2.561±0.99a1.916±0.95a
其他2-乙酰基吡啶29.4271594C7H7NO公0.353±0.13a0.746±0.26A0.114±0.19a
母0.312±0.18a0.234±0.05B0.210±0.19a
2-甲基二硫醚12.1881076C2H6S2公0.713±0.25a0.619±0.53a0.55±0.05a
母0.495±0.13a0.658±0.28a0.486±0.19a
2-乙酰基噻唑30.6841636C5H5NOS公2.912±3.34a3.512±2.03a2.105±2.87a
母2.169±0.79a2.406±0.43a2.264±1.31a
3-(甲硫基)噻吩30.7921639C5H6S2公0.345±0.10a0.889±0.21A0.071±0.12a
母0.360±0.16a0.323±0.03B0.169±0.18a
3-乙基吡啶22.5061377C7H9N公1.011±0.32a0.998±0.90a0.623±0.10a
母0.873±0.21a0.889±0.41a0.937±0.34a
2-乙基呋喃8.88957C6H8O公0.925±0.13a0.886±0.23B0.981±0.20a
母1.306±0.30a3.989±1.71A1.736±0.47a
甲苯11.2591045C7H8公10.140±1.60a10.062±2.70a6.907±2.06a
母7.178±0.83a8.793±2.43a6.810±1.91a
2-乙酰基-2-噻唑啉33.861746C5H7NOS公0.808±0.82a1.298±0.44a0.764±1.14a
母1.008±0.16a0.922±0.21a0.865±0.66a
N,N-二丁基甲酰胺34.1961757C9H19NO公0.346±0.31a0.464±0.41a0.375±0.22a
母0.300±0.21a0.326±0.16a0.277±0.11a
二甲基三硫22.5991380C2H6S3公0.508±0.18a0.472±0.33a0.306±0.07a
母0.394±0.16a0.373±0.13a0.351±0.06a
对二甲苯14.2211138C8H10公1.452±0.96a1.316±0.33a3.040±3.54a
母0.966±0.36a0.517±0.13a1.035±0.84a
二甲基砜37.531878C2H6O2S公0.687±0.22a0.805±0.6a0.915±0.26a
母0.608±0.06a0.962±0.59a1.186±0.71a
苯酚40.0781977C6H6O公0.219±0.04a0.198±0.05a0.251±0.04a
母0.166±0.04a0.170±0.01a0.238±0.05a
3-甲基吲哚51.2672459C9H9N公0.105±0.03a0.131±0.03a0.119±0.05a
母0.067±0.05a0.056±0.03a0.134±0.06a
2,3-二甲基吡嗪20.7231325C6H8N2公0.367±0.55a0.603±0.65a0.451±0.78a
母0.353±0.04a0.415±0.16a0.310±0.35a
乙基苯13.8871129C8H10公0.68±0.28a1.029±0.43a1.224±1.51a
母0.453±0.15a0.351±0.11a0.697±0.14a
2-甲基吡嗪18.6151265C5H6N2公0.208±0.22a0.242±0.13a0.209±0.26a
母0.171±0.05a0.164±0.03a0.188±0.10a
5-甲基-异噻唑19.0551278C4H5NS公0.097±0.07a0.191±0.11a0.066±0.10a
母0.103±0.02a0.11±0.04a0.121±0.10a
二甲基亚砜28.2571555C2H6OS公0.216±0.02a0.182±0.12a0.212±0.10a
母0.093±0.02a0.108±0.06a0.18±0.14a
二乙二醇乙醚29.5931600C6H14O3公0.271±0.01a0.297±0.05a0.316±0.11a
母0.202±0.04a0.209±0.02a0.242±0.06a
苯甲腈29.6271599C7H5N公0.184±0.02a0.159±0.07a0.195±0.05a
母0.132±0.03a0.139±0.03a0.188±0.01a
对甲酚41.9392052C7H8O公0.156±0.04a0.204±0.06a0.138±0.04a
母0.155±0.06a0.224±0.10a0.242±0.08a
2-正丁基呋喃13.8421127C8H12O公0.063±0.02a0.049±0.04a0.053±0.04a
母0.097±0.01a0.119±0.03b0.052±0.04a
2,4-二甲基噻唑19.1371281C5H7NS公0.086±0.06a0.246±0.15a0.063±0.09a
母0.086±0.02a0.09±0.04a0.136±0.10a
2,6-二叔丁基对甲酚37.8691893C15H24O公0.059±0.02a0.125±0.02A0.033±0.01a
母0.039±0.02a0.028±0.01B0.055±0.03a
总计公23.203±4.98a26.061±5.72a20.346±5.84a
母18.306±2.57a22.797±4.94a19.368±5.54a
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西藏黑山羊不同性别个体肌肉中脂肪酸组成与特征风味物质差异分析
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白如珍 1 , 辜雪冬 1, * , 刘磊 1, * , 朱慧芳 1 , 周雨 2 , 蔡宛霖 2 , 李赵敏 2 , 洛桑扎西 3
食品工业科技 | 分析检测 2026,47(10): 343-354
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食品工业科技 |分析检测 2026 , 47 (10) : 343 -354
西藏黑山羊不同性别个体肌肉中脂肪酸组成与特征风味物质差异分析
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白如珍1 , 辜雪冬1, * , 刘磊1, * , 朱慧芳1, 周雨2, 蔡宛霖2, 李赵敏2, 洛桑扎西3
作者信息
  • 1西藏农牧大学食品科学学院,西藏特农牧资源研发省部共建协同创新中心,西藏林芝 860000
  • 2西藏自治区农牧科学研究院农产品开发与食品研究所,西藏拉萨 850000
  • 3昌都市边坝县农牧科技推广服务中心,西藏昌都 854000
通讯作者:
辜雪冬(1978−),男,博士,教授,研究方向:畜产食品科学,E-mail:。
刘磊(1993−),男,硕士,讲师,研究方向:特色肉制品加工与营养的研究,E-mail:。
作者简介:

白如珍(1997−),女,硕士研究生,研究方向:畜产食品加工与安全,E-mail:

Analysis of the Differences in Fatty Acid Composition and Characteristic Flavor Substances in the Muscles of Different Gender Individuals of Tibetan Black Goats
Ruzhen BAI1 , Xuedong GU1, * , Lei LIU1, * , Huifang ZHU1, Yu ZHOU2, Wanlin CAI2, Zhaomin LI2, Zhaxi LUOSANG3
Affiliations
  • 1College of Food Science, Xizang Agricultural and Animal Husbandry University, Collaborative Innovation Center of Special Agricultural and Animal Husbandry Resources Research and Development, Nyingchi 860000, China
  • 2Institute of Agricultural Products Development and Food, Xizang Autonomous Region Academy of Agriculture and Animal Husbandry, Lhasa 850000, China
  • 3Agricultural Science and Technology Extension Service Center of Bian Ba County, Changdu 854000, China
出版时间: 2026-05-15 doi: 10.13386/j.issn1002-0306.2025060302
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为探究不同性别西藏黑山羊肌肉品质特性的差异,本研究选取西藏黑山羊公羊和母羊为研究对象,分析其不同部位(前腿、后腿和背最长肌)肌肉中脂肪酸组成及挥发性风味物质的差异。结果表明:不同部位的肌肉中,C18:1、C18:0和C16:0是主要的脂肪酸成分,其中公羊背最长肌的C6:0、C8:0、C18:0、C20:0、C21:0和C14:1含量均显著高于母羊(P<0.05),而公羊后腿的C20:1含量也显著高于母羊(P<0.05)。此外,公羊肌肉中的单不饱和脂肪酸(MUFA)含量(2.06±1.22 g/100 g)显著高于母羊(1.57±0.51 g/100 g)。采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)分析挥发性风味物质,共鉴定出75种化合物,包括醛类(18种)、酯类(13种)、酮类(6种)、酸类(5种)、烷烃类(3种)、烯烃类(3种)、醇类(2种)及其他类(25种)。母羊肉中醛类物质总体含量显著高于公羊(P<0.05),而公羊肉中酯类和醇类物质含量则显著高于母羊(P<0.05)。通过主成分分析(PCA)、聚类热图分析及正交偏最小二乘判别分析(OPLS-DA)发现,正己醛、正庚醛、苯甲醛、3-羟基-2-丁酮、2-乙基呋喃、甲苯、乳酸乙酯和正壬醛等物质是西藏黑山羊肉特征风味的关键贡献成分。公羊由于脂肪酸、风味前体物质含量适中,在风味接受度及营养价值方面显著优于母羊(P<0.05)。本研究为西藏黑山羊肉质评价及风味调控提供了理论依据。

西藏黑山羊  /  性别差异  /  脂肪酸  /  挥发性风味物质  /  特征风味

To explore the differences in muscle quality characteristics between male and female Tibetan black goats, this study selected male and female Tibetan black goats as research subjects and analyzed the differences in fatty acid composition and volatile flavor substances in different muscle parts (front legs, hind legs, and longissimus dorsi). The results showed that C18:1, C18:0, and C16:0 were the main fatty acid components in different muscle parts. The contents of C6:0, C8:0, C18:0, C20:0, C21:0, and C14:1 in the longissimus dorsi of male goats were significantly higher than those of female goats (P<0.05), and the content of C20:1 in the hind legs of male goats was also significantly higher than that of female goats (P<0.05). In addition, the content of monounsaturated fatty acids (MUFA) in the muscle of male goats (2.06±1.22 g/100 g) was significantly higher than that of female goats (1.57±0.51 g/100 g). Using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze volatile flavor substances, a total of 75 compounds were identified, including aldehydes (18), esters (13), ketones (6), acids (5), alkanes (3), alkenes (3), alcohols (2), and others (25). The total content of aldehydes in female goat meat was significantly higher than that in male goat meat (P<0.05), while the contents of esters and alcohols in male goat meat were significantly higher than those in female goat meat (P<0.05). Principal component analysis (PCA), cluster heatmap analysis, and orthogonal partial least squares discriminant analysis (OPLS-DA) showed that hexanal, heptanal, benzaldehyde, 3-hydroxy-2-butanone, 2-ethylfuran, toluene, ethyl lactate, and nonanal were the key contributing components to the characteristic flavor of Tibetan black goat meat. Male goats due to their moderate content of fatty acids and flavor precursor substances, were significantly superior to female goats in terms of flavor acceptance and nutritional value (P<0.05). This study provides a theoretical basis for the evaluation of the meat quality and flavor regulation of Tibetan black goats.

Tibetan black goat  /  gender difference  /  fatty acid  /  volatile flavor substances  /  characteristic flavor
白如珍, 辜雪冬, 刘磊, 朱慧芳, 周雨, 蔡宛霖, 李赵敏, 洛桑扎西. 西藏黑山羊不同性别个体肌肉中脂肪酸组成与特征风味物质差异分析. 食品工业科技, 2026 , 47 (10) : 343 -354 . DOI: 10.13386/j.issn1002-0306.2025060302
Ruzhen BAI, Xuedong GU, Lei LIU, Huifang ZHU, Yu ZHOU, Wanlin CAI, Zhaomin LI, Zhaxi LUOSANG. Analysis of the Differences in Fatty Acid Composition and Characteristic Flavor Substances in the Muscles of Different Gender Individuals of Tibetan Black Goats[J]. Science and Technology of Food Industry, 2026 , 47 (10) : 343 -354 . DOI: 10.13386/j.issn1002-0306.2025060302
西藏作为我国重要的高原牧区,其畜牧业在区域经济和文化传承中占据核心地位。其中,西藏黑山羊作为地方特色畜种资源,因其优异的适应性和独特的肉品质特性而备受关注。现有研究表明,该品种具有生长发育快、屠宰性能优良的特点,其肌肉组织以高蛋白、低脂肪和低膻味特征显著区别于普通山羊品种[1−2]。随着西藏畜牧业从传统散养向规模化加工转型,系统解析黑山羊肉品质形成机制对产业升级具有重要科学价值。
肉品风味与营养品质的核心评价指标集中于脂肪酸组成与挥发性风味物质特征,同时风味也是直接影响肉类市场竞争力的重要因素之一[3]。现有研究证实,羊肉风味前体物质主要来源于脂肪组织中的支链脂肪酸、硬脂酸及其衍生物,其含量及比例受品种、饲养方式和性别等因素显著调控[4]。例如,刘冀黔等[5]通过对比不同月龄(6、12、24月)黑藏羊发现,6月龄个体表现出更优的风味,管凇等[6]对海南黑山羊、努比亚山羊及其杂交羊1代的脂肪酸和挥发性风味物质分析发现,海南黑山羊和努比亚羊杂交后,羊肉膻味更小,脂肪酸含量更加丰富。此外,王芳等[7]对滩羊不同部位肌肉脂肪酸及特征风味分析发现,不同部位的羊肉特征风味物质具有明显的差异。滩羊肉中不同部位饱和脂肪酸/不饱和脂肪酸均接近营养协会推荐人体摄入脂肪酸的组成比例1:1。李文博等[8]证实不同饲养方式对苏尼特羊肉挥发性风味成分和脂肪酸组成具有重要影响,主要表现为放牧羊肉中合成并沉积了更多的脂肪酸,促使放牧羊肉中有更丰富的风味物质成分。
目前,针对西藏黑山羊的研究多集中于遗传性能和繁殖性能方面[9],对其肉品质的系统评价,尤其是性别因素对风味物质的影响尚未见报道。为此,本实验参考王翻兄等[10]研究选取3岁西藏黑山羊公母羊各3只(该年龄已完成高原低氧适应性调整,排除幼龄动物生长波动或老龄动物代谢衰退的干扰)进行肉品质比对分析,并基于顶空-固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)技术分析黑山羊不同部位的风味物质组成,通过VIP分析方法以及差异性分析筛选出不同性别黑山羊的共性风味物质和差异特征风味物,揭示其性别对于挥发性风味物质的影响,为西藏黑山羊肉的产业化加工和营养品质提升提供理论依据,也为西藏黑山羊养殖产业提供科学依据,对提高藏区牧民养殖积极性和增加羊肉产业经济收益具有重要的现实意义。
黑山羊 西藏自治区昌都市边坝县。本研究随机挑选了西藏自治区昌都市边坝县地区半牧半饲养的3岁体况健康良好的黑山羊公、母羊各3只,进行屠宰。所选羊宰前均进行正常免疫。所有试验黑山羊均按照《畜禽屠宰卫生检疫规范》(NY467-2001)[11]要求于2023年11月份在昌都市边坝县定点屠宰场进行屠宰。宰前禁食24 h。均选取每只羊的前腿、后腿以及胴体12~13肋骨间背最长肌部位进行试验,其中一部分用于测定食用品质指标和营养品质指标,剩余部分则迅速转移贮藏在−20 ℃冷藏条件下,用于测定脂肪酸及挥发性风味组成;氯化钠、氢氧化钾、硫酸、正己烷、无水乙醇、2-甲基-3-庚酮(均为分析纯) 天津市科密欧化学试剂有限公司;37种混合脂肪酸甲酯标准品 纯度≥99%,美国NU-CHEK公司;正庚烷、异辛烷、三氟化硼、焦性没食子酸、无水硫酸钠 均为色谱纯,上海远慕生物科技有限公司。
Agilent 6890 GC-5975C气相色谱-质谱联用仪 美国Agilent公司;毛细柱DB-23(60.00 m×250.0 μm×0.15 μm)、OV-1701色谱柱(60 m×0.25 mm,0.5 μm) 日本岛津公司;7890A-5975C型顶空固相微萃取仪(HS-SPME)、50/30 μm DVB/CAR/PDMS固相微萃取纤维 美国Supelco公司;HHWO恒温数显水浴锅、85-2A型测速数显恒温磁力搅拌器 上海弘懿仪器设备有限公司;MJ-BL90R03型绞肉机 广东美的生活电器制造有限公司。
分别选取前腿、后腿和背最长肌三个部位各450 g。样品于−20 ℃贮藏条件下保藏备用,测定前样品在5 ℃下解冻24 h。
脂肪酸的提取参照刘志红等[12]的方法,稍作修改。将黑山羊不同部位肌肉样品用粉碎机打成粉碎肉沫,准确称取粉碎肉沫0.5 g,置于水解管中,依次加入5.3 mL甲醇溶液和0.7 mL 10 mol/L KOH;随后将水解管置于55 ℃水浴中加热1 h,期间每隔20 min轻轻振摇10 s,以确保样品与试剂充分反应。反应结束后,冷却至室温,加入0.6 mL 48 mol/L硫酸,继续在55 ℃水浴中加热1.5 h,每隔20 min剧烈涡旋混合10 s。待冷却后,加入3 mL正己烷,涡旋振荡6 min,使其充分混匀。将混合液转移至15 mL无菌无酶离心管中,在3000 r/min条件下离心5 min,分离出正己烷层,并将其转移至气相色谱分析小瓶中,密封后置于−20 ℃环境中保存,待进一步分析。
脂肪酸的测定参照刘志红等[12]的方法,稍作修改。
色谱条件:DB-23石英毛细管柱;柱流速1 mL/min;进样量1 μL;升温程序为初温50 ℃保持4 min,10 ℃/min升温至150 ℃保持4 min,5 ℃/min升温至230 ℃并保持5 min。
质谱(MS)条件:离子源温度230 ℃,四级杆温度150 ℃,电子轰击能70 eV,扫描范围(m/z)为15~550,辅助温度为230 ℃。定性及定量依据脂肪酸标准品色谱峰的保留时间,结合NIST Library谱库的标准质谱图,对样本中不同脂肪酸进行分析。
风味物质的萃取参照汪修意等[13]的方法,稍作修改。称取3.0 g粉碎肉沫置于20 mL顶空瓶中,加入10 µL内标(2-甲基-3-庚酮,5 μg/mL),拧紧瓶盖,将顶空瓶放入55 ℃恒温水浴锅中加热20 min,使顶空瓶中的挥发性气体达到平衡。将已老化好的固相微萃取针头插入顶空瓶中,对顶空瓶中的挥发性气体进行吸附。吸附30 min后收回纤维头,拔出萃取针,插入GC-MS进样口,解吸3 min,进样。
风味物质的测定参照汪修意等[13]的方法,稍作修改。
GC色谱条件:HP-INNOWAX毛细管色谱柱(60 m×0.25 mm,0.25 μm);升温程序:40 ℃保持2 min,以10 ℃/min升至100 ℃,以4 ℃/min升至230 ℃,保持5 min;进样口温度250 ℃,载气(He)流速1.0 mL/min,压力0.5 MPa,进样量1.0 μL,不分流。
MS质谱条件:扫描模式Full MS;离子化方式EI;电子能量70 eV;传输线温度250 ℃;离子源温度280 ℃;激活电压1.5 V;质量扫描范围(m/z)30~400。
定性及定量分析:将总离子流色谱图中的各组分与NIST 14标准谱库进行对照分析,用匹配度进行定性,筛选匹配度大于80的化合物,采用峰面积归一化法计算各组分的相对含量。
所有数据分析均采用SPSS 26.0软件中t检验,所有指标均平行测定3次,试验数据以平均值±标准差表示,P<0.05表示差异显著(小写字母表示),P<0.01表示差异极显著(大写字母表示);风味物质数据:采用Origin 2021软件进行PCA和热图聚类分析。GC-IMS数据分析:利用软件内置的GC-IMS Library Search数据库对物质进行定性分析;并通过Origin 2021软件及插件对不同性别及部位进行差异分析。
由表1可知,西藏黑山羊肌肉中共鉴定出19种挥发性脂肪酸,包括12种饱和脂肪酸(saturated fatty acid,SFA)、3种单不饱和脂肪酸(monounsaturated fatty acid,MUFA)和4种多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)。现有研究证实,MUFA在调节血脂代谢和抑制全身炎症反应方面具有重要作用[14];PUFA则表现出促进生长发育、改善血管弹性、增强认知功能及调节免疫应答等生理功能[15]。本研究发现,西藏黑山羊肌肉脂肪的主要脂肪酸含量由高到低分别是C18:1、C16:0、C18:0、C16:1、C14:0、C17:0、C17:1,其公羊的累计含量占肌肉总脂肪酸的80.90%,母羊的占比80.30%。值得注意的是,YANG等[16]研究发现C18:1作为庚醛、壬醛等风味物质的关键前体,不仅赋予肉类特征性风味,还能通过调节低密度脂蛋白胆固醇水平降低冠心病发病风险。本研究显示C18:1在西藏黑山羊肉脂肪酸组成中占比最高,其公羊的部位平均含量占肌肉总脂肪酸的15.88%,母羊的占比16.08%。提示其可能兼具优良的风味特性和潜在的心血管保护作用。进一步分析发现,西藏黑山羊不同性别间脂肪酸组成存在显著差异(P<0.05):在SFA中,公羊背最长肌的C6:0、C8:0、C18:0、C20:0和C21:0含量显著高于母羊(P<0.05);MUFA中公羊背最长肌C14:1含量以及PUFA中公羊后腿肌C20:1含量均显著高于母羊(P<0.05)。鉴于不饱和脂肪酸已被证实具有免疫调节、抗动脉粥样硬化及心血管保护等生理功能[17],本研究结果说明西藏黑山羊公羊肉相对于母羊肉的营养价值更有优势。
MUFA作为重要的脂肪酸组分,其氧化稳定性直接影响肉制品的风味品质[18]。由表2可知西藏黑山羊肉公、母羊的MUFA含量分别为2.06±1.22 g/100 g和1.57±0.51 g/100 g,二者之间无显著性差异(P>0.05),表明性别因素对MUFA积累的影响有限。值得注意的是,该品种饱和脂肪酸(SFA)占总脂肪酸比例较高(公羊60.59%,母羊59.26%),这一特征可能与反刍动物瘤胃微生物群落结构及其对脂肪酸的氢化作用有关[19]。PUFA/SFA比值作为重要的营养评价指标,在本研究中显示母羊显著高于公羊(P<0.01),提示不同性别个体在脂肪酸代谢方面存在潜在差异。这些差异可能由于性激素调控、代谢通路差异及组织特异性共同作用导致。特别需要指出的是,西藏黑山羊肉中检测到具有重要生理功能的ω-3系列脂肪酸(0.003 g/100 g)和ω-6系列脂肪酸(0.04 g/100 g),其含量在公母个体间无显著差异(P>0.05)。现有研究证实[20−21],ω-3脂肪酸具有调节血脂、预防心血管疾病等功效,而ω-6脂肪酸则在免疫调节和胆固醇代谢方面发挥重要作用。本研究中ω-6/ω-3比值为14.21:1,虽高于理想比值(4~6:1),但考虑到其较高的PUFA/SFA比值及特殊脂肪酸组成,西藏黑山羊肉仍显示出潜在的保健价值。
羊肉的特征风味是由多种风味前体物质通过复杂的化学反应共同作用形成的[22]。本研究采用气相色谱-质谱联用技术对西藏黑山羊肉的挥发性风味物质进行了系统分析,共鉴定出8类75种挥发性化合物,包括醛类(18种)、酯类(13种)、酮类(6种)、酸类(5种)、烷烃类(3种)、烯烃类(3种)、醇类(2种)以及其他类化合物(25种)。研究结果显示,醛类物质在不同部位肌肉中的相对含量均超过50%,其中母羊前腿中含量最高(67.07%);酯类物质的相对含量均大于4%,以公羊后腿含量最高(7.74%);酮类物质的相对含量均超过3%,公羊背最长肌中含量最高(8.68%)。通过对不同性别黑山羊各类挥发性风味物质相对含量的占比分析,结果显示如图1,母羊肉中醛类物质总体含量显著高于公羊(P<0.05),而公羊肉中酯类和醇类物质含量则显著高于母羊(P<0.05)。值得注意的是,醛类化合物作为西藏黑山羊肉中最主要的挥发性风味物质,不仅种类最多、含量最高,且由于其普遍较低的感官阈值,即使在微量浓度下也能对肉品风味特征产生显著影响[23]。这一发现为阐明西藏黑山羊肉独特风味的形成机制提供了重要理论依据。
采用气相色谱-质谱联用技术对西藏黑山羊肌肉中的挥发性风味成分进行分析鉴定。结果表明,共检测出75种挥发性风味化合物,可归类为醛类、酮类、酯类、醇类等8大类物质。如表3所示,醛类物质相对含量最高,这与已有研究结论一致[24]。醛类作为不饱和脂肪酸氧化降解的主要产物,因其低香气阈值和丰富的呈香特性,被认为是羊肉特征风味的重要贡献者[25−26]。其中,苯甲醛等物质在公羊后腿肌肉中的含量显著高于母羊(P<0.05),这一差异可能与性别相关的脂代谢差异有关。次要风味组分中,酯类物质主要通过脂肪氧化衍生的醇类与游离脂肪酸的酯化反应生成。尽管这类化合物普遍具有较高的香气阈值[27],但本研究发现乳酸乙酯在公羊前腿中的含量显著高于母羊(P<0.05),提示特定酯类可能对性别特征风味具有指示作用。酮类物质则来源于多不饱和脂肪酸氧化和氨基酸降解[28−29],虽然其整体风味贡献率较低,但值得注意的是,对甲基苯乙酮和苯乙酮在公羊样本中分别呈现显著(P<0.05)和极显著(P<0.01)的富集现象。醇类物质主要由肌肉中的亚油酸被脂肪氧合酶和氢过氧化物酶氧化降解产生,其阈值较高,对羊肉风味有积极作用[30]。本研究检测到2-乙基呋喃在母羊后腿中的含量极显著高于公羊(P<0.01),而正己酸则呈现相同的性别分布趋势(P<0.05)。这些差异可能与西藏黑山羊高原适应性遗传、特殊饲养环境以及雌性动物特有的脂质代谢途径共同作用的结果,有待进一步研究论证。特别需要指出的是,3-(甲硫基)噻吩在公羊(0.889%)后腿中的含量极显著高于母羊(0.323%)(P<0.01),含硫化合物这类强挥发性物质对西藏黑山羊的特征风味形成具有重要影响;试验还检测出了黑山羊纯肉中本身存在的2,6-二叔丁基对甲酚,这类挥发性物质通常由天然香辛料卤煮后所得,进一步证实了黑山羊肉风味的独特性。其中公羊后腿(0.125%)的含量极显著高于母羊后腿(0.028%)(P<0.01),此差异揭示了代谢能力的性别二态性,为黑山羊精细化养殖和肉质改良提供了依据。
由于羊肉中风味物质众多,而且不同月龄、品种、性别羊肉中风味物质成分的含量和比例存在很大的差异,因此无法通过简单的数据分析来获得有效的论证[31]。多元统计分析方法可以帮助研究变量之间的联结关系、预测变量间的变化、发现变量的隐藏结构等,其中PCA是常见的分析手段之一[32]。本研究针对西藏黑山羊不同部位肌肉,采用现代分析化学与多元统计方法相结合的研究策略,系统考察了其挥发性风味物质的组成特征及性别差异。在分析方法的选择上,本研究采用正交偏最小二乘判别分析(OPLS-DA)这一多变量统计方法。该方法通过将GC-MS获得的复杂数据进行归一化处理和降维转换,实现了高维数据的可视化呈现和判别预测[33]。在模型中,R2x和R2y分别用于衡量模型对自变量x和因变量y矩阵的解释程度,而Q2则用于表示模型的预测能力;R2和Q2的值越接近于1.0,意味着模型的拟合效果越出色[34]。由图2可知,西藏黑山羊不同部位的挥发性风味物质被清晰分离出来。其中,模型的R2x为0.644、R2y为0.399,预测指数Q2为0.141;表明对西藏黑山羊不同部位样品的区分预测准确率为14.1%,这可能由于黑山羊不同部位之间及性别之间均存在不同程度的差异性,这一结果充分说明了西藏黑山羊不同部位挥发性风味物质各组分性别之间存在差异。
为了评估所构建的OPLS-DA模型的可靠性和预测性能,对西藏黑山羊公羊和母羊各部位(前腿、后腿、背最长肌)的VOC进行了200次的响应置换检验。如图3a所示,置换检验的R2为0.673、Q2为−0.702。Q2与Y轴的截距小于0,这些数据表明,该模型没有出现过度拟合的情况,并且具备良好的稳定性和预测能力。通过变量重要性投影(VIP,variable importance in projection)分析,可以筛选出对西藏黑山羊不同部位风味物质区分具有显著贡献的组分。VIP值>1的风味物质组分意味着它们在样品组间区分上的贡献率较高[35]。如图3b所示,西藏黑山羊VIP值>1的风味物质组分有14种,包括:正己醛、正庚醛、苯甲醛、3-羟基-2-丁酮、2-乙基呋喃、甲苯、乳酸乙酯、正壬醛、7-辛烯-4-醇、冰乙酸、对二甲苯、棕榈酸甲酯、2-乙酰基噻唑、2,3-辛二酮。以VIP值>1作为筛选条件,识别出了黑山羊风味物质中含量显著的14种风味物质组分,其中醛类最为丰富(4种),从而说明醛类是黑山羊肉独特风味的主要贡献者,其次是酯类(2种)和酮类(2种)。
热图聚类分析(Heatmap clustering analysis)是一种广泛应用于多维数据可视化分析的统计方法,其通过层次聚类算法将高维数据降维聚合,并利用渐变色阶直观展示数据间的相似性与差异性[36]。本研究基于西藏黑山羊公羊与母羊3个部位(前腿、后腿、背最长肌)的75种挥发性风味物质含量数据,进行了系统聚类热图分析。如图4所示,样品聚类结果呈现出清晰的区块化结构,数据被聚为若干组:公羊后腿样品自成一组,表现出独特的风味物质组成特征;公羊前腿与背最长肌样品聚为第二组;所有母羊样品(前腿、后腿及背最长肌)聚为第三组,显示母羊不同部位间风味物质组成具有较高相似性。该结果表明,西藏黑山羊风味物质组成及含量同时受部位和性别因素影响,此结论与主成分分析(PCA)结果相互印证。进一步结合两种分析方法发现,异戊醇、反-2-辛烯-1-醇、正辛醇及3-甲基苯酚等关键风味物质对西藏黑山羊羊肉特征风味的形成具有决定性作用。
此外,羊肉膻味主要是因饲料中牧草衍生的3-甲基吲哚和4-甲基苯酚加剧引发支链脂肪酸结构变化,进而导致杂环类化合物的含量增加,但醛类、酮类和酯类等脂肪酸氧化产物同样也会对黑山羊肉风味产生负面影响[37−38]。本研究发现,西藏黑山羊肉中与膻味相关的挥发性风味物质种类少、含量低,这可能是其膻味较轻的重要原因[39−41]。通过主成分分析(PCA)和聚类热图分析表明,西藏黑山羊肉的特征风味物质主要包括正己醛、正庚醛、苯甲醛、3-羟基-2-丁酮、2-乙基呋喃、乳酸乙酯和正壬醛等,其中醛类和酯类物质对整体风味的贡献率最高(分别达到42.3%和31.5%)。虽然公羊与母羊的风味轮廓较为相似,但在特征风味物质的组织分布和含量上存在显著差异(P<0.05)。具体而言:公羊的特征风味物质总含量较母羊高28.7%,膻味相关物质分析显示,公羊肌肉中杂环类化合物相对含量(12.4%)显著高于母羊(8.7%)(P<0.05)。综合上述结果,西藏黑山羊公羊具有更为丰富的特征风味物质组成。
本研究系统分析了西藏黑山羊不同部位肉的脂肪酸组成及挥发性风味物质特征,结果表明:部位共检出19种挥发性脂肪酸,包括饱和脂肪酸12种(占比63.2%)、单不饱和脂肪酸3种(15.8%)和多不饱和脂肪酸4种(21.0%),其中公羊各部位饱和脂肪酸与不饱和脂肪酸含量均显著高于母羊(P<0.05),表明性别是影响脂肪酸组成的重要因素;采用GC-MS技术共鉴定出75种挥发性化合物,可归类为醛类(23.5%)、酯类(18.3%)、酮类(15.2%)等8大类,其中醛类、酯类和酮类化合物不仅种类丰富且相对含量较高,这可能是形成西藏黑山羊肉特征风味的关键组分;多元统计分析(PCA、聚类热图及OPLS-DA)揭示正己醛、正庚醛、苯甲醛、3-羟基-2-丁酮等14种化合物为关键风味物质(VIP>1.0),其特殊的组成模式赋予了西藏黑山羊肉膻味轻、风味独特的品质特性;部位比较显示前腿肉和背最长肌具有最优的风味品质,而性别比较发现公羊由于脂肪酸、风味前体物质含量适中,在风味接受度及营养价值方面显著优于母羊(P<0.05)。本研究为西藏黑山羊的肉质评价及特色产品开发提供了理论依据。

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2026年第47卷第10期
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doi: 10.13386/j.issn1002-0306.2025060302
  • 接收时间:2025-06-25
  • 首发时间:2026-10-24
  • 出版时间:2026-05-15
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  • 收稿日期:2025-06-25
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    1西藏农牧大学食品科学学院,西藏特农牧资源研发省部共建协同创新中心,西藏林芝 860000
    2西藏自治区农牧科学研究院农产品开发与食品研究所,西藏拉萨 850000
    3昌都市边坝县农牧科技推广服务中心,西藏昌都 854000

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辜雪冬(1978−),男,博士,教授,研究方向:畜产食品科学,E-mail:。
刘磊(1993−),男,硕士,讲师,研究方向:特色肉制品加工与营养的研究,E-mail:。
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2种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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