摘要
为了解哈尔滨风干肠这种中式传统肉制品的挥发性风味成分,使用顶空-固相微萃取技术提取挥发性化合物,之后通过毛细管气相色谱-质量色谱联用对挥发性化合物进行分离鉴定。在本实验条件下鉴定出28种挥发性风味化合物。包括14种烃、5种醛、4种酯、2种酚、2种醚和1种醇。这些挥发性化合物的生成可能归因于添加的酒、香辛料、脂肪氧化、氨基酸代谢、微生物活动及这些因素之间的相互作用。本实验所检测的哈尔滨风干肠样品中最主要的风味化合物是己酸乙酯,其次是乙醇、己醛和丁酸乙酯。同时还检测并鉴定出一些支链醛包括苯甲醛、3-甲基丁醛、2-甲基丁醛。
The volatile compounds of Harbin air-dried sausages were extracted by headspace solid phase micro-extraction （HS-SPME） and separated and identified by capillary gas chromatography-mass spectrometry （GC-MS）. Under optimum conditions, 28 volatile compounds were identified, including 14 hydrocarbons, 5 aldehydes, 4 esters, 2 phenols, 2 ethers and 1 alcohol. The formation of these compounds may be ascribed to addition of Chinese liquor and spices, lipid oxidation, amino acid catabolism and microbial activities as well as their interactions. The most dominant flavor compound in Harbin air-dried sausages tested in this study was ethyl caproate followed by ethanol, n-hexanal and ethyl butyrate. In addition, branched chain aldehydes including benzaldehyde, 3-methylbutanal and 2-methylbutanal were also identified.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第2期224-226,共3页
Food Science
基金
黑龙江省教育厅科技研究项目(2013年)
黑龙江大学博士启动基金项目
