摘要
研究共轭亚油酸（Conjugated linoleic acid,CLA）对樱桃谷鸭肌肉挥发性风味成分的影响。采用顶空固相微萃取气质联用（Headspace solid phase microextraction combined with gas chromatgraphymass spectrometry,HS-SPME-GC-MS）分析检测了饲料中添加不同含量CLA后的生、熟樱桃谷鸭胸肉的挥发性气味成分。不同添加量的CLA对生鸭胸肉的气味影响较大,醛类化合物总含量除2.00%添加组外,其余各组均较对照组显著降低（P〈0.05）。酮类化合物的总含量除3.50%组外,其余各组均有显著差异（P〈0.05）。CLA对熟肉挥发性气味成分的影响较小,但庚醛的含量随CLA的添加而增加,且1.50%~3.50%组的含量显著高于对照组（P〈0.05）。综上所述,饲料中添加适量CLA对樱桃谷鸭肉挥发性风味有一定影响,但添加量过高亦会产生其他具有不愉快气味的物质。
This experiment was conducted to study the effect of conjugated linoleic acid（CLA） on the flavor compounds in breast meat of cherry valley duck.Headspace solid phase microextraction combined with gas chromatgraphymass spectrometry（HS-SPME-GC-MS） was used to identify the volatile flavor compounds of raw and boiled breast meat of cherry valley duck under six additive levels of CLA respectively.The results showed that CLA had great influence on the volatile flavor compounds of raw breast meat of cherry valley duck,and the content of aldehydes were decreased significantly in the treatment groups except the group of 2.00% CLA（P〈0.05）.Significant differences in the content of ketones existed among all groups except the group of 3.50% CLA（P〈0.05）.CLA had less effect on the volatile flavor compounds of boiled meat,while the content of heptanal increased with the increase of CLA addition level,especially the contents in the groups of 1.50%-3.50%（P〈0.05）.In a word,suitable additive level of CLA in diet had positive influence on the flavor of cherry valley duck meat.
出处
《江苏农业学报》
CSCD
北大核心
2010年第5期1064-1069,共6页
Jiangsu Journal of Agricultural Sciences
基金
上海市教委科研创新项目(08YZ117)
