摘要
新疆地区牧草资源丰富,孕育了品种优良的马匹,同时也带来了丰富的马乳资源。为探究新疆阿勒泰、塔城和伊犁地区马乳中挥发性风味物质差异,采用顶空固相微萃取-气相色谱-质谱联用(Headspace Solid-phase Microextraction-gas Chromatography-mass Spectrometry,HS-SPME-GC-MS)分别对三个地区鲜马乳和自然发酵酸马乳中挥发性风味物质检测分析,结果表明,在6个样本中共检出59种物质,包含酯类22种、酸类14种、醇类7种、醛类4种、酮类6种、其他1种、芳香类5种。相对气味活度值(Relative Odor Activity Value,ROAV)计算结果表明,ROAV≥0.1的挥发性风味物质共29种,其中辛酸乙酯、癸酸乙酯、己酸、辛酸、癸酸、苯乙烯为6个样本中共有的关键挥发性风味物质(ROAV>1)。采用正交偏最小二乘判别分析(Orthogonal Partial Least Squares Discriminant Analysis,OPLS-DA)结果显示,辛酸乙酯、乳酸乙酯、乙酸等20种物质含量的不同是造成三个地区鲜马乳和酸马乳风味差异的主要原因。该研究对新疆阿勒泰、塔城和伊犁地区马乳的挥发性风味物质差异分析,为提升新疆马乳产品开发及品质分析提供理论依据。
The rich forage resources in the Xinjiang region have bred excellent horses and also brought abundant mare milk resources.To investigate the differences in volatile flavor substances in the mare milks from Altay,Tacheng,and Yili regions in Xinjiang,and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GCMS)was used to detect and analyze the volatile flavor substances in fresh mare milks and naturally fermented mare milks(mare yoghurt/koumiss)from the three regions.The results showed that 59 kinds of substances were detected in 6 samples,including 22 esters,14 acids,7 alcohols,4 aldehydes,6 ketones,1 other,and 5 aromatic substances.The results of relative odor activity value(ROAV)calculation showed that there were 29 volatile flavor substances with ROAV≥0.1,among them,ethyl caprylate,ethyl caprate,caproic acid,caprylic acid,capric acid,and styrene were the key volatile flavor substances(ROAV>1)in the 6 samples.The results of orthogonal partial least squares discriminant analysis(OPLS-DA)showed that the differences in the contents of 20 substances,such as ethyl caprylate,ethyl lactate,and acetic acid,were the main reason for the differences in flavor between fresh mare milk and Koumiss products in the three regions.This study analyzed the differences in volatile flavor substances in mare milks from the Altay,Tacheng,and Yili regions of Xinjiang,and provided a theoretical basis for improving the research and development as well as quality evaluation of mare milk products in Xinjiang.
作者
付志昂
欧阳单华
杨杰
海妮·巴音达
唐弦
陈卫林
武运
巴哈提古丽·马那提拜
FU Zhiang;OUYANG Danhua;YANG Jie;HAINI·Bayinda;TANG Xian;CHEN Weilin;WU Yun;BAKHETGUL·Manatbay(School of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Urumqi Customs Technology Center,Urumqi 830063,China)
出处
《现代食品科技》
北大核心
2025年第7期29-39,共11页
Modern Food Science and Technology
基金
新疆维吾尔自治区区域协同创新专项(2022E01002)
新疆维吾尔自治区重大科技专项(2022A02013-3-2C)
国家重点研发计划项目(2022YFE0120800)。
作者简介
付志昂(2000-),男,硕士研究生,研究方向:食品加工与安全,E-mail:318391898@qq.com;通讯作者:武运(1965-),女,博士,教授,研究方向:食品营养与安全,E-mail:wuyunster@sina.com;共同通讯作者:巴哈提古丽·马那提拜(1979-),女,博士,高级兽医师,研究方向:食品、化妆品的微生物检测与研究,E-mail:bahet88@163.com。
