| Rabbit meat is one of the most popular meat foods, because of its daintiness and sebaceouslessness. Analysis from the degree of nutriology, rabbit meat is a kind of meat foods with high content of protein and phospholipids, low content of fattiness and cholesterin. With rich lecithin, vitamins, mineral substances and necessary amino acids, its value of medicine and nutrition is very high. So rabbit meat has become one kind of meats recommended by "Chinease project of nutrition amelioration". The production exploitation of rabbit meat is been attended at all times. But Special odor substances combine tightly with the rabbit meat and are hard to be eliminated. These bring disadvantages to edible value of rabbit meat and rabbitry.The option about the genesis of odor substances in rabbit meat is miscellaneous. Preliminary study showed that the odor intensity of rabbit meat was relative to its gender and the odor substances were methy-hydrazine, hexanal and furan ramification. Because of its complex composition, it is hard to eliminate the odor from rabbit meat by using of one or two kinds of food additives at the same time forming the innoxious substances. To confirm the special odor substances in rabbit meat, to gain further insights into its relation with sex hormone intensity and relative enzyme, to explore its mechanism and to find an efficient, rapid and convenient way elimination undesirable odor emanating from rabbit meat, volatile components from deodorant and intact male rabbit meat were trapped using the improved nitrogen purge-and-trap (NPT) technique. The difference was evaluated by sensory at first. Then they were analyzed by gas chromatography- mass spectrometry (GC-MS) and the special odor substances in rabbit meat were confirmed. The study on relative enzyme can make further insights into its mechanism. We expect to provide the gist for producer to eliminate undesirable odor emanating from rabbit meat. The results or conclusions are obtained as follows:1 Extraction of Odor Substance from Rabbit MeatThe improved nitrogen purge-and-trap (NPT) technique was used to extraction of odor substance in rabbit meat. In order to completely release them, Sodium decyl sulfate (SDS)was added. Results showed that after 6hr extraction and when the quantity of SDS: fresh weight of rabbit meat =0.28:1 the odor substance was completely released. It reveals that odor compounds combine tightly with the tissue and are hard to be released, which may be the reason that rabbit meat odor is difficult to be eliminated. Volatile compounds from rabbit meat were extracted with SDS-NPT technique, which not only has the high extract efficiency but also can keep rabbit meat primary odor, because the sample is immersed in the high pure nitrogen which can protect the sample from oxidization.The extraction substances from the intact and deodorant male rabbit meat were evaluated by sense. The former has very intense undesirable odor while the latter only has the meaty flavor with no peculiar odor. Thus, emasculation of male rabbit was an efficient way to eliminate undesirable odor emanating from rabbit meat.2 Gas Chromatography- Mass Spectrometric (GC-MS) Analysis and Identification the Component of Rabbit MeatVolatile components from deodorant and intact male rabbit meat were trapped using the improved nitrogen purge-and-trap (NPT) technique. Then they were analysed by gas chromatography- mass spectrometry (GC-MS). The result showed that there were 10 compounds in the extraction from deodorant and intact male rabbit meat respectively. No composition difference existed between them. Of the total number of compounds identified,2 were polysiloxanes- the filling of the OV101 capillary column which could be identified as the substances irrelative with rabbit meat; 3 were aldehydes; 3 were alkanes and their ramification; furan ramification and hydroxybenzene each also has only one compound. Compare analysis showed that the main chemical compounds responsible for male rabbit meat odor were intermediate aldehydes; tw...
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