广式腊肉风味物质成分分析的研究

Study on the volatile compounds of Cantonese cured meat

采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用技术分析了广式腊肉的挥发性风味物质,并对风味提取物质进行了鉴定。结果表明,从广式腊肉检测出的10种挥发性风味物质中酯类物质占75.45%;优质广式腊肉中不饱和脂肪酸含量(56.60%)高于饱和脂肪酸含量(43.40%),主要脂肪酸是十八碳烯酸、十六烷酸及硬脂酸;变质腊肉不饱和脂肪酸含量为54.75%,饱和脂肪酸为45.25%,相对于优质广式腊肉,不饱和脂肪酸含量减少,而饱和脂肪酸增加;广式腊肉的劣变原因之一是由不饱和脂肪酸氧化生成饱和脂肪酸,以致产生异味而造成的。

A method using head space solid phase microextraction （SPME） technique combined with GC-MS was developed to analyze volatile compounds in Cantonese cured meat and the flavor extractive was identified by GC-MS.A total of 10 volatile compounds were determined.Esters were of 75.45% as major volatiles of Cantonese cured meat.The unsaturated fatty acid was of 56.60% in good cured meat and its major fatty acids were octadecenoic acid,hexadecanoic acid and octadecanoic acid.The unsaturated fatty acid was of 54.75% in degenerative cured meat, less than the content in good cured meat. It was indicated that one of reasons for degeneration of Cantonese cured meat was that unsaturated fatty acids were oxidized to saturated fatty acids, generating abnormal flavor.