Gao Hu, Yang Fang, Zhu Bangqiang, Yin Shishu, Fu Yawei, Li Yiyang, Liao Yinchang, Kang Meng, Zhang Yuebo, He Jun, Yin Yulong, Xu Kang
Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China.
Foods. 2023 Jan 8;12(2):297. doi: 10.3390/foods12020297.
This study attempts to explore the suitable conditions for the detection of volatile flavor compounds (VFCs) in Ningxiang pork by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Ningxiang pigs were harvested from a slaughterhouse and a longissimus dorsi sample was collected from each animal. The VFCs of Ningxiang pork can be strongly impacted by the detection conditions (columns, weight of meat samples, heat treatment time, equilibrium conditions, and extraction conditions) that need to be optimized. Our results also provided the optimal test conditions: weighing 5 g of meat samples, grinding for 30 s in a homogenizer, heat treatment at 100 °C for 30 min, equilibration at 70 °C for 30 min, and extraction at 100 °C for 50 min. Furthermore, the feasibility and representativeness of the test method were confirmed based on principal component analysis and a comparison of the three pork VFCs. These findings offer researchers a unified and efficient pretreatment strategy to research pork VFCs.
本研究旨在通过顶空固相微萃取和气相色谱 - 质谱联用（HS - SPME - GC - MS）探索宁乡猪肉中挥发性风味化合物（VFCs）检测的适宜条件。宁乡猪取自屠宰场，每头猪采集一块背最长肌样本。宁乡猪肉的VFCs会受到检测条件（色谱柱、肉样重量、热处理时间、平衡条件和萃取条件）的强烈影响，这些条件需要优化。我们的结果还提供了最佳测试条件：称取5 g肉样，在匀浆器中研磨30 s，100℃热处理30 min，70℃平衡30 min，100℃萃取50 min。此外，基于主成分分析和三种猪肉VFCs的比较，证实了该测试方法的可行性和代表性。这些发现为研究猪肉VFCs的研究人员提供了一种统一且高效的预处理策略。
