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tenantId=1146029695717560320, journalId=1279045329999892481, language=CN, title=基于GC-IMS与GC-MS技术研究金华猪猪肉挥发性风味物质, columnId=1282278062347764011, journalTitle=中国畜牧杂志, columnName=遗传育种, runingTitle=null, highlight=null, articleAbstract=为了探究金华猪猪肉优异风味的关键性挥发性成分,本试验利用气相色谱-离子迁移谱(GC-IMS)与气相色谱-质谱联用技术(GC-MS)对6头金华猪去势公猪的背最长肌肌肉挥发性风味物质进行了定性、定量检测。结果表明:2种技术检测到12类物质,包括醛类、醇类、酮类、酸类、酯类等104种挥发性化合物;GC-IMS技术检测到70种化合物,其中主要为醛类(42.86%)、醇类(11.43%)、酮类(14.29%),GC-MS技术检测到以醛类(28.26%)、醇类(13.04%)、酸类(26.09%)、酯类(13.04%)为主的46种化合物;综合2种方法检测结果并结合相对气味活度值(Relative Odor Activity Value,ROAV)进行分析,确定壬醛、正己醛、庚醛、正辛醛、反-2-辛烯醛、(E)-2-壬烯醛、3-甲硫基丙醛、正庚醇及1-辛烯-3-醇这9种化合物是金华猪的关键风味物质(ROAV≥1),其中(E)-2-壬烯醛(ROAV=100)和壬醛(ROAV=100)为贡献度最高的关键物质。本研究揭示了金华猪优异风味产生的关键挥发性成分,可为金华猪猪肉品质的有效利用及遗传改良提供参考。, authors=盖凯丽1,2 , 秦凯鹏2 , 张若楠2 , 门小明2 , 王彬彬2 , 丁向彬1 , 徐子伟2 , 齐珂珂2 , authorsList=盖凯丽, 秦凯鹏, 张若楠, 门小明, 王彬彬, 丁向彬, 徐子伟, 齐珂珂, authorCompany=1.天津农学院动物科学与动物医学学院,天津市农业动物繁育与健康养殖重点实验室; 2.浙江省农业科学院畜牧兽医研究所, correspAuthors=徐子伟, authorNote=盖凯丽(1998-),女,山东滨州人,硕士,主要从事优质猪育种方向研究,E-mail:13455436088@163.com;, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=qFwBhA4X43KUFb5lWnuAZQ==, pdfFileSize=2266162, 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=浙江省农业新品种选育重大科技专项(2021C02068);国家现代农业产业技术体系(CARS-35);)}, authors=null, keywords=[Keyword(id=1284217201167143202, tenantId=1146029695717560320, journalId=1279045329999892481, articleId=1279144353201369492, language=CN, orderNo=1, keyword=金华猪), Keyword(id=1284217201221669155, tenantId=1146029695717560320, journalId=1279045329999892481, articleId=1279144353201369492, language=CN, orderNo=2, keyword=挥发性风味物质), Keyword(id=1284217201284583716, tenantId=1146029695717560320, 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[2]邹英子.传统良种猪肉与瘦肉型猪肉挥发性风味成分的差异分析[D].合肥:合肥工业大学, 2013. [3]于梓洇,吴冬蕊,孔佑梦,等.美拉德反应对肉类风味物质形成影响的研究进展[J].中国调味品, 2024, 49(12):209-214. [4]Li D, Zhang Z Q, Zhang K H, et al. Comparative characterization of fatty acids and volatile substances in Chinese indigenous and hybrid pork in raw, cooked, and reheated states[J].Food Bio Sci, 2024, 61:104865. [5]李思懿,粘颖群,谭建庄,等.基于电子鼻快速检测生鲜猪肉的异味[J].食品工业科技, 2023, 44(20):338-348. [6]Da D D, Nian Y Q, Zou B, et al. Influence of induction cooking on the flavor of fat cover of braised pork belly[J]. J Food Sci,2021, 86(5):1997-2010. [7]Zhao X, Feng J Y, Laghi L C, et al. Characterization of flavor profile of""Nanx Wudl""sour meat fermented from goose and pork using Gas chromatography-ion mobility spectrometry(GC-IMS)combined with electronic nose and tongue[J]. Foods,2023, 12(11):2194. [8]许宇振.肉品中挥发性与非挥发性风味成分检测技术研究进展[J].肉类工业, 2021(9):40-45. [9]刘浩悦,李聪,王颖,等.国内黑猪肉风味研究进展[J].现代食品科技, 2023, 39(9):337-352. [10]Li W, Chen Y P, Blank I, et al. GC×GC-ToF-MS and GCIMS based volatile profile characterization of the Chinese drycured hams from different regions[J]. Food Res Int, 2021, 142:110222. [11]杨智博,张子涵,何依璇,等.基于GC-IMS和HS-SPMEGC-MS技术探究带皮发酵对猕猴桃果酒挥发性物质的影响[J].食品科学, 2024, 45(21):203-212. [12]Xi B N, Zhang J J, Xu X, et al. Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPMEGC-MS[J]. Food Chem, 2023, 435:137547. [13]Fan X, Zhong M H, Feng L, et al. Evaluation of flavor characteristics in tartary buckwheat(Fagopyrum tataricum)by E-nose, GC-IMS, and HS-SPME-GC-MS:Influence of different roasting temperatures[J]. LWT, 2024, 191:115672. [14]齐宝坤,刘雨雯,姚玉雪,等.基于HS-GC-IMS和HSSPME-GC-MS的蛋白酶对豆粕挥发性风味的影响分析[J].农业机械学报, 2024, 55(4):352-367, 410. [15]宋倩倩,张金枝,刘健,等.不同品种猪背最长肌风味物质的研究[J].中国畜牧杂志, 2016, 52(19):9-12. [16]宋倩倩,张金枝,刘健,等.不同品种猪肉质性状和脂肪酸含量的研究[J].家畜生态学报, 2018, 39(2):24-28. [17]张志豪,党亚丽,罗银梅,等.基于脂质组学的金华猪与杜长大猪猪肉脂质特征差异分析[J].中国畜牧杂志, 2024,60(8):181-190, 98. [18]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学, 2008, 29(7):370-374. [19]陈通,陆道礼,陈斌. GC-IMS技术结合化学计量学方法在食用植物油分类中的应用[J].分析测试学报, 2017, 36(10):1235-1239. [20]林若川,邓榕,许丽蓉.基于GC-IMS技术的绿茶风味鉴别方法可行性的研究[J].广东化工, 2017, 44(23):19-21. [21]孟维一,古瑾,徐淇淇,等.顶空气相色谱-离子迁移谱分析不同部位和品种猪肉的挥发性风味化合物[J].食品科学,2021, 42(24):206-212. [22]Duan S N, Tang X Y, Li W S, et al. Analysis of the differences in volatile organic compounds in different muscles of pork by GC-IMS[J]. Molecules, 2023, 28(4):1726. [23]李睿,王海燕,李星,等.不同加工方式荣昌猪肉风味差异性评价[J].肉类研究, 2021, 35(11):31-37. [24]李林,吴倩,林静,等.老腊肉腌制烟熏加工过程中主体特征风味及变化规律[J].食品科学, 2015, 36(16):175-179. [25]曲庆.气质联用仪在气体分析中的应用[J].低温与特气,2006(1):30-35. [26]Dashmaa D, Cho B-W, Odkhuu G, et al. Meat quality and volatile flavor traits of Duroc, Berkshire and Yorksire breeds[J].Food Sci Anim Resour, 2011, 31(6):807-816. [27]王克晨,黄文颖,周继平,等.青海八眉猪及其杂交猪肉挥发性成分分析[J].肉类研究, 2020, 34(5):64-69. [28]徐梓焓. HS-SPME-GC-MS技术用于猪肉品质检测的方法研究[D].绵阳:西南科技大学, 2021. [29]Dai Q Y, Yang X F, Gao W, et al. Effect of incubation temperature on identification of key odorants of sewage sludge using headspace GC analysis[J]. Environ Pollut, 2024, 355:124189. [30]马伟,伍迎欢,何媛,等.一种同时测定12种香型白酒中35种骨架风味物质的方法[J].中国酿造, 2024, 43(5):242-248. [31]杨树江,张洁,李英,等. HS-SPME-GC/MS结合OAV分析两种不同工艺的黔式腊肉主体风味物质[J].现代食品,2023, 29(8):192-194. [32]徐梓焓,舒畅,罗中魏,等.响应面法优化HS-SPME-GCMS法检测猪肉中挥发性风味物质[J].食品工业科技, 2021,42(6):252-259. [33]王言,钟志君,何志平,等.四川6个地方猪种的育肥和胴体性能以及肉质和风味物质比较研究[J].畜牧与兽医,2021, 53(1):7-12. [34]Liu D Y, Bai L, Feng X, et al. Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatographyion mobility spectrometry(GC-IMS)[J]. Meat Sci, 2020, 168:108178. [35]Machiels D, Ruth V M S, Posthumus A M, et al. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats[J]. Talanta, 2003, 60(4):755-764. [36]陶璇,何志平,钟志君,等.猪肉质风味评价指标体系研究[J].养猪, 2022(1):56-58. [37]Liu J M, Deng S Y, Wang J F, et al. Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating[J]. Food Chem X, 2024,23:101654. [38]Liu C, Yang P, Wang H L, et al. Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME,SAFE, and SBSE/GC-O-MS[J]. LWT, 2022, 154:112689. [39]向进,吴燕,杨齐心,等.关岭猪和从江香猪肌肉中挥发性风味物质差异研究[J].中国畜牧杂志, 2024, 60(8):224-232.")
中国畜牧杂志
|遗传育种
2026
, 62
(2) :
230
-237
基于GC-IMS与GC-MS技术研究金华猪猪肉挥发性风味物质
全屏
盖凯丽1,2 , 秦凯鹏2 , 张若楠2 , 门小明2 , 王彬彬2 , 丁向彬1 , 徐子伟2 , 齐珂珂2
作者信息
1.天津农学院动物科学与动物医学学院,天津市农业动物繁育与健康养殖重点实验室; 2.浙江省农业科学院畜牧兽医研究所
通讯作者:
徐子伟
作者简介:
盖凯丽(1998-),女,山东滨州人,硕士,主要从事优质猪育种方向研究,E-mail:13455436088@163.com;
Affiliations
出版时间: 2025-12-24
doi: 10.19556/j.0258-7033.20250217-02
文章导航
为了探究金华猪猪肉优异风味的关键性挥发性成分,本试验利用气相色谱-离子迁移谱(GC-IMS)与气相色谱-质谱联用技术(GC-MS)对6头金华猪去势公猪的背最长肌肌肉挥发性风味物质进行了定性、定量检测。结果表明:2种技术检测到12类物质,包括醛类、醇类、酮类、酸类、酯类等104种挥发性化合物;GC-IMS技术检测到70种化合物,其中主要为醛类(42.86%)、醇类(11.43%)、酮类(14.29%),GC-MS技术检测到以醛类(28.26%)、醇类(13.04%)、酸类(26.09%)、酯类(13.04%)为主的46种化合物;综合2种方法检测结果并结合相对气味活度值(Relative Odor Activity Value,ROAV)进行分析,确定壬醛、正己醛、庚醛、正辛醛、反-2-辛烯醛、(E)-2-壬烯醛、3-甲硫基丙醛、正庚醇及1-辛烯-3-醇这9种化合物是金华猪的关键风味物质(ROAV≥1),其中(E)-2-壬烯醛(ROAV=100)和壬醛(ROAV=100)为贡献度最高的关键物质。本研究揭示了金华猪优异风味产生的关键挥发性成分,可为金华猪猪肉品质的有效利用及遗传改良提供参考。
金华猪
/
挥发性风味物质
/
GC-IMS
/
GC-MS
/
相对气味活度值
盖凯丽, 秦凯鹏, 张若楠, 门小明, 王彬彬, 丁向彬, 徐子伟, 齐珂珂.
基于GC-IMS与GC-MS技术研究金华猪猪肉挥发性风味物质.
中国畜牧杂志,
2026
, 62
(2)
: 230
-237
.
DOI: 10.19556/j.0258-7033.20250217-02
参考文献
引证文献
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doi: 10.19556/j.0258-7033.20250217-02
首发时间:2026-07-01
出版时间:2025-12-24
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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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