小尾寒羊风干香肠挥发性风味成分的分离与鉴定

Isolation and identification of volatile compounds of Small Tail Han sheep dry fermented sausage

采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用分析技术对小尾寒羊风干香肠挥发性成分进行了分析。共鉴定了82种化合物。结果表明,小尾寒羊风干香肠的挥发性成分主要为醛类、酯类、醇类、萜类等。

Volatile flavor compounds of Small Tail Han sheep dry fermented sausage were analyzed by headspace solid phase microextraction （HS-SPME） combined with GC-MS. Results indicated that total 82 volatile flavor compounds were identified including aldehydes, esters, alcohols, terpenoid and other compounds.