布拖黑绵羊及凉山半细毛羊改良羊脂肪酸组成及挥发性风味物质的研究

Abstract

Abstract: In this trial,the objective was to find the type and content of fatty acids and volatile ingredients of mixed specimens in 1 year old Native sheep breed and Crossbred Liangshan Semi-fine-wool sheep which was studied by solid phase microextraction-gas chromatography-mass spectroscopy(SPME-GC/MS),and compare their similarities and differences.The results showed that myristic acid,palmitic acid,palmitoleic acid,stearic acid,oleic acid,linoleic acid,arachidic acids and linolenic acid were the main fatty acids. Linoleic acid in Native sheep breed and Crossbred Liangshan Semi-fine-wool sheep was significantly different (P<0.05),others were not significantly different (P>0.05).48 volatile flavor compounds were detected in Native sheep breed,while there were 56 in Crossbred Liangshan Semi-fine-wool sheep.The main volatile components in the two breeds of sheep were caproic aldehyde,enanth aldehyde,1-octene-3-alcohol,2-amyl furan,2,3-ketone of suberic,caprylic aldehyde,benzaldehyde, nonanal and so on,there were individual differences in different sheep.Aldehydes might be dominant in the volatile flavor compounds.

Key words: SPME-GC/MS; Crossbred Liangshan Semi-fine-wool sheep; fatty acid; volatile flavor compounds

CLC Number:

S826.8

CHEN Hua-li, WU Deng-jun, SHI Yang-yang, TAN Xiao-chuan, LI Si-chen. Study on Fatty Acid and Volatile Flavor Compounds in Native Sheep Breed and Crossbred Liangshan Semi-fine-wool Sheep[J]. , 2013, 40(10): 123-127.

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Study on Fatty Acid and Volatile Flavor Compounds in Native Sheep Breed and Crossbred Liangshan Semi-fine-wool Sheep

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