CAJ | 학술논문

为确定不同等级条件下牛肉的风味物质组成的差异，取日本和牛×鲁西黄牛品种的西冷（A2-A5），采用顶空固相微萃取技术（SPME）进行牛肉挥发性物质有效成分分析，并采用气相色谱和质谱联用法（GC-MS）对风味物质进行定性分析和峰面积相对含量的测定。结果显示，随着等级提高，牛肉中有效挥发性物质种类及占总风味含量的比例显著提高。其中A2等级的牛肉中有效风味物质为23种，占总风味物质组成的71．34％。A5等级中有效挥发性物质种类最多，为33种，有效风味物质占总风味物质的82．26％。随着等级增加，有效风味物质的种类及占风味物质比例都显著提高。
위학정불동등급조건하우육적풍미물질조성적차이，취일본화우×로서황우품충적서랭（A2-A5），채용정공고상미췌취기술（SPME）진행우육휘발성물질유효성분분석，병채용기상색보화질보련용법（GC-MS）대풍미물질진행정성분석화봉면적상대함량적측정。결과현시，수착등급제고，우육중유효휘발성물질충류급점총풍미함량적비례현저제고。기중A2등급적우육중유효풍미물질위23충，점총풍미물질조성적71．34％。A5등급중유효휘발성물질충류최다，위33충，유효풍미물질점총풍미물질적82．26％。수착등급증가，유효풍미물질적충류급점풍미물질비례도현저제고。
In order to evaluate the differences in volatile composition among different quality grades of beef, the volatile compounds in sirloin at quality grades A2 - A5 from Japanese Black × Luxi cattle were extracted by head space solid-phase micro-extraction （SPME） and analyzed by GC-MS. The results showed that sirloin at higher grade had significantly more volatile compounds with significantly higher proportion in the total flavor compounds. A total of 23 volatile compounds were found in Grade A2, accounting for 71.34% of the total volatile compounds. Grade A5 had the most volatile compounds （33 kinds）, accounting for 82.26% of the total volatile compounds.