以羊羔前腿肉为主原料,采用固相微萃取技术收集挥发性风味成分,通过气质联用(GC-MS)分别测定未作任何杀菌处理的羊羔肉、未添加配方的清蒸羊羔肉熟制品、未经超高压处理的清蒸羊羔肉熟制品和超压处理后清蒸羊羔肉熟制品4种样品中挥发性风味物质的种类和含量,进行比较,并对各种风味物质进行主成分分析.结果表明,经超高压处理后的清蒸羊羔肉有显著的脱膻效果,提高了清蒸羊羔肉整体风味品质.第一主成分和第二主成分的累积贡献率达95.985％,能够较好地代表原始数据所反映的信息,第一主成分包含醛类、醇类、烃烷类、芳香烃类和硫氮化合物5种风味物质,其贡献率大小依次为芳香烃类＞醇类＞含硫氮化合物＞醛类＞烃烷类；第二种成分包含酸类、酮类、酯类3种风味物质,其贡献率大小依次为酮类＞酸类＞酯类.%The paper is based on the lamb as main raw material,using the SPME technology to collect volatile flavor compounds.This experiment determined volatile flavour compounds' kinds and contents for making a comparison and had the principal component analysis for four kinds of samples by GC-MS.The four kinds of samples are lamb without any sterilization process,steamed lamb without any flavourings,steamed lamb without the high pressure treatment and overpressure processed steamed lamb.The results showed that the effect of raw lamb meat smell removal is significant,improving the overall quality and flavor of steamed lamb.The first principal components include aldehydes,alcohols,hydrocarbons,alkanes,aromatic hydrocarbons and sulfur compounds for five kinds of flavor substances,and the order of effect from high to low was:aromatic hydrocarbons＞ alcohols ＞ aldehydes ＞ hydrocarbons ＞ sulfur compounds alkanes.The second principal components contain acids,ketones,esters for three kinds of flavor substances,and the order of effect from high to low was:ketones ＞ acids ＞ esters.Two principal components' cumulative contribution rate is 95.985％,which can represent the original data information better.
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