CAJ | 학술논문

为了研究中草药添加剂对牛肉挥发性化合物的影响,试验选取成年河西肉牛,饲养过程分为中草药组和对照组,屠宰后运用气相色谱-质谱联用技术（GC-MS）进行牛肉挥发性化合物含量的测定。结果表明,中草药组和对照组牛肉挥发性物质在种类和含量上都有差异,对照组烃类、酮类、芳香族化合物、含硫类含量均高于中草药组,而中草药组醛类物质的含量比对照组高30.11%,同时认为中草药的添加与α-蒎烯、β-丁香烯、柠檬烯等特征挥发性化合物的产生有关。说明中草药添加剂能够增加牛肉中醛类、醇类以及杂环类化合物的含量,并能产生一些中草药添加剂所特有的挥发性化合物。
위료연구중초약첨가제대우육휘발성화합물적영향,시험선취성년하서육우,사양과정분위중초약조화대조조,도재후운용기상색보-질보련용기술（GC-MS）진행우육휘발성화합물함량적측정。결과표명,중초약조화대조조우육휘발성물질재충류화함량상도유차이,대조조경류、동류、방향족화합물、함류류함량균고우중초약조,이중초약조철류물질적함량비대조조고30.11%,동시인위중초약적첨가여α-파희、β-정향희、저몽희등특정휘발성화합물적산생유관。설명중초약첨가제능구증가우육중철류、순류이급잡배류화합물적함량,병능산생일사중초약첨가제소특유적휘발성화합물。
Adult Hexi beef in Chinese herb group and control group were raised,and the volatile compounds of beef were determined by gas chromatograph-mass spectrometer(GC-MS)to investigate the effects of Chinese herb additive on beef.It was found that there were many differences in kinds and contents of volatile compounds between two groups.The contents of hydrocarbons,ketone,aromatic compounds and sulfur in control group were higher than that of Chinese herb group,while the content of aldehydes in herb group was 30.11% higher than that of the control.It is considered that the producing of α-Pinene,β-Caryophyllene,Limonene and some other characteristic volatile compounds was relevant to Chinese herb addictive.It is showed that Chinese herb addictive can not only increase the content of aldehyde,alcohols and heterocyclic,but also produce some specific volatile compounds in beef.