Analysis of Flavor Substances in Longtian Zha Meat
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摘要: 为探究龙田扎肉品质特性，明确扎肉关键挥发性风味物质，本试验对龙田扎肉的挥发性风味物质、氨基酸和脂肪酸的组成进行检测分析，并结合相对气味活度值法探讨关键挥发性风味物质。结果显示：成品龙田扎肉中肉部分关键挥发性化合物14种，反式-2,4-癸二烯醛是主要挥发性风味物质，使肉部分呈现油脂香和肉香。而萝卜丝部分关键挥发性风味物质19种，主要有2-十一烯醛、癸醛和1-辛烯-3-醇，为萝卜丝部分提供清香，薰衣草、玫瑰香气、水果香气。龙田扎肉中氨基酸总量为192.2 mg/g，必需氨基酸占总氨基酸的38.29%。鲜味氨基酸占总氨基酸量的47.45%；龙田扎肉中不饱和脂肪酸占脂肪酸总量的59.41%。结果表明龙田扎肉富含2-十一烯醛、癸醛和1-辛烯-3-醇等挥发性物质、鲜味氨基酸以及不饱和脂肪酸。
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关键词:
- 龙田扎肉 /
- 固相微萃取-气相色谱-质谱（SPME-GC-MS） /
- 关键挥发性风味物质 /
- 氨基酸 /
- 脂肪酸
Abstract: The aim of this study was to analyze the unique quality characteristics and to identify the key volatile flavor compounds in Longtian Zha meat. In this study, volatile flavor substances, amino acids and fatty acids of Longtian Zha meat were detected and analyzed. The key volatile flavor compounds were identified by relative odor activity value method. The result showed that, for the meat part, 14 key volatile compounds were detected, of which trans-2,4-decadienal was the main volatile flavor compound, and imparted the oily and meaty aroma to Longtian Zha meat. For the part of radish, 19 key volatile compounds were detected, among which 2-undecanal, decanal and 1-octen-3-ol were the main volatile flavor compounds and provided the fragrance, lavender, rose, and fruit aroma to Longtian Zha meat. The total amino acid content in Longtian Zha was 192.2 mg/g, including 38.29% of essential amino acids and 47.45% of umami taste amino acids. Longtian Zha meat was rich in unsaturated fatty acids (59.41% of the total fatty acids). The results showed that Longtian Zha meat was rich in volatile substances such as 2-undecenaldehyde, decanal and 1-octene-3-ol, delicious amino acids and unsaturated fatty acids.1) +并列第一作者 -
图 1 龙田扎肉中挥发性化合物的总离子流色谱图
Figure 1. Total ion flow chromatogram of volatile compounds in Longtian Zha meat
注：A为肉部分挥发性化合物总离子流色谱图；B为萝卜丝部分。
表 1 龙田扎肉成品中挥发性风味物质组成成分
Table 1. Composition of volatile flavor compounds in Longtian Zha meat products
物质类别 物质名称 相对含量（%） 肉部分 萝卜丝部分 醛类 正辛醛 2.49 0.40 正己醛 8.59 14.29 壬醛 7.96 11.32 糠醛 0.08 N.D 癸醛 0.61 0.71 庚醛 1.03 1.73 反式-2,4-癸二烯醛 3.06 0.51 反-2-辛烯醛 0.93 7.52 反-2-庚烯醛 N.D 6.48 苯乙醛 0.81 1.54 苯甲醛 1.81 2.83 3-甲硫基丙醛 N.D 0.80 2-已烯醛 N.D 0.23 2-十一烯醛 1.15 3.92 2-甲基丁醛 1.18 N.D （E,E）-2,4-壬二烯醛 N.D 0.35 （E,E）-2,4-庚二烯醛 0.04 2.09 总计 29.73 54.72 醇类 正己醇 0.13 N.D 辛醇 N.D 0.80 芳樟醇 3.50 N.D 芳樟醇 N.D 1.63 苯乙醇 N.D 0.74 4-萜烯醇 0.73 0.88 4-甲基-4-庚醇 2.95 N.D 1-辛烯-3-醇 1.05 2.36 总计 8.36 6.41 烯类 萜品油烯 0.52 N.D 双戊烯 46.56 N.D D-柠檬烯 N.D 6.45 2-甲基-1,5-环己二烯 N.D 0.45 （E）-2-十二碳烯 0.24 N.D 总计 47.32 6.90 酯类 乙酸甲酯 1.96 N.D 辛酸甲酯 0.59 0.44 丙位壬内酯 N.D 0.39 壬酸甲酯 0.28 0.48 己酸甲酯 N.D 0.48 总计 2.83 1.79 酸类 环己-1,4,5-三醇-3-一-1-羧酸 2.34 N.D 醋酸 N.D 8.34 辛酸 N.D 0.57 4-甲基-2-三甲基甲硅烷氧基-苯甲酸 2.46 N.D 己酸 N.D 0.26 总计 4.80 9.18 酮类 环辛酮 N.D 0.63 3-辛烯-2-酮 N.D 0.69 3-甲基-2,5-哌嗪二酮 0.62 N.D 3,5-辛二烯-2-酮 N.D 0.75 （E，E）-3,5-辛二烯-2-酮 1.21 N.D 总计 1.82 2.07 其他类 四氢呋喃 3.53 N.D 十四烷 0.35 0.57 罗勒烯 异构体混合物 0.65 N.D 茴香脑 0.67 12.15 吡啶 0.03 N.D 2-正戊基呋喃 N.D 6.25 总计 5.23 18.97 注：“N.D”表示未检出；表2同。 
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表 2 龙田扎肉中挥发性风味物质的ROAV值及香味特征
Table 2. ROAV value and aroma characteristics of volatile flavor compounds in Longtian Zha meat
物质类别 化合物名称 香气描述[20-25] 感觉阈
值[20-26]
（µg/kg）肉 萝卜丝 醛类 正辛醛 玫瑰、橙皮香 0.70 18.60 1.54 正己醛 青草味、果香 4.50 9.98 8.68 壬醛 强烈的脂肪臭和果香 3.50 11.89 8.84 癸醛 类似柠檬油的香气 0.1 32.02 19.49 庚醛 水果味、坚果味 3.00 1.79 1.57 反式-2,4-癸二烯醛 油脂香、肉香 0.16 100 8.79 反-2-辛烯醛 呈脂肪和肉类香气 5.00 0.97 6.84 反-2-庚烯醛 青草香及刺激臭 13.00 N.D 1.36 苯乙醛 风信子香 4 1.06 1.05 3-甲硫基丙醛 酱香、红烧肉香 0.20 N.D 10.87 2-十一烯醛 蜡香，清香 0.50 12.07 21.43 2-甲基丁醛 焦香、可可和麦芽香 0.80 7.73 N.D （E,E）-2,4-壬二烯醛 脂肪香、肉皮香 0.09 N.D 10.55 （E,E）-2,4-庚二烯醛 清香、油腻 0.06 3.76 100 酸类 醋酸 刺鼻的醋酸味 180.00 N.D 0.13 辛酸 呈水果香气 0.50 N.D 3.13 己酸 带有类似羊的气味 0.42 N.D 1.72 烯类 D-柠檬烯 新鲜橙子香气及
柠檬样香气34.00 N.D 0.52 双戊烯 柠檬香 4 60.87 N.D （E）-2-十二碳烯 清香、奶香 1.00 1.25 N.D 醇类 芳樟醇 铃兰香气 6.00 3.05 0.74 苯乙醇 清甜的玫瑰样花香 0.75 2.71 N.D
其他1-辛烯-3-醇 蘑菇、薰衣草、
玫瑰香气1.00 5.48 6.44 茴香脑 甜茴香香气 15.00 0.23 2.21 2-正戊基呋喃 豆香、果香、
泥土、青香6.00 N.D 2.84
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表 3 龙田扎肉中氨基酸的组成、含量及TAV值
Table 3. Composition, content and TAV value of amino acids in Longtian Zha meat
呈味特征 氨基酸名称 含量
（mg/g）相对含量（%） 呈味阈值
（mg/g）滋味活度值
TAV鲜味 谷氨酸（Glu） 33.70 17.53 0.30 112.33 门冬氨酸（Asp） 20.30 10.56 1.00 20.30 赖氨酸（Lys） 9.60 5.01 0.50 10.67 甘氨酸（Gly） 13.60 7.07 1.30 10.46 丙氨酸（Ala） 14.00 7.28 0.60 23.33 总和 91.20 47.45 甜味 苏氨酸（Thr） 10.00 5.20 2.60 3.85 组氨酸（His） 4.60 2.39 0.20 23.00 脯氨酸（Pro） 10.60 5.52 3.00 3.53 丝氨酸（Ser） 8.90 4.63 1.50 5.93 总和 34.10 17.74 苦味 蛋氨酸（Met） 6.00 3.12 0.30 20.00 精氨酸（Arg） 3.60 1.87 0.50 7.20 缬氨酸（Val） 11.10 5.77 0.40 27.75 亮氨酸（Leu） 16.60 8.64 1.90 8.74 异亮氨酸（Ile） 10.40 5.41 0.90 11.56 苯丙氨酸（Phe） 11.30 5.88 0.90 12.56 总和 59.00 30.70 无味 胱氨酸（Cys） 1.60 0.83 N.F N.D 酪氨酸（Tyr） 6.30 3.28 N.F N.D 总和 7.90 4.11 ∑EAA（必需氨基酸） 73.6 38.29 ∑FAA（总氨基酸） 192.2 注：“N.F”表示感觉阈值未知。
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表 4 龙田扎肉游离脂肪酸组成及相对含量
Table 4. Composition and relative content of free fatty acids in Longtian Zha meat
游离脂肪酸类别 游离脂肪酸名称（以甲酯计） 相对含量（%） 单不饱和脂肪酸 油酸 45.41 棕榈油酸 2.90 顺-11-二十碳一烯酸 0.94 十七碳一烯酸 0.14 芥酸 0.07 神经酸 0.06 肉豆蔻油酸 0.02 总计（∑MUFA） 49.54 多不饱和脂肪酸 亚油酸 8.89 顺-11,14-二十碳一二烯酸 0.48 α-亚麻酸 0.34 顺-11,14,17-二十碳三烯酸 0.12 顺-8,11,14-二十碳三烯酸 0.05 总计（∑PUFA） 9.87 饱和脂肪酸 棕榈酸 26.60 硬脂酸 11.90 肉豆蔻酸 1.62 花生酸 0.21 十七碳酸 0.13 月桂酸 0.08 癸酸 0.07 十五烷酸 0.02 总计（∑SFA） 40.64
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