米酒乳杆菌对发酵香肠挥发性物质的影响

Effects of Lactobacillus Sake on Volatile Compounds of Fermented Sausages

采用顶空固相微萃取-气相色谱-质谱(SPME-GC-MS)联用技术研究米酒乳杆菌(Lactobacillus sake)对发酵香肠挥发性风味物质的影响。结果显示:本次试验共检测到风味化合物99种,主要包括醛10种、酯32种、酮12种、醇16种、烃11种、酸13种、酚1种和杂环4种。其中,对照组中检测出73种,米酒乳杆菌处理组检测到75种。在两种处理中,对照组中酯类含量最高,米酒乳杆菌处理中酯类和醇类含量较高,其醛类、酮类、醇类、酸类高于对照。表明米酒乳杆菌对香肠风味物质种类和数量的影响非常明显,这些物质对发酵香肠风味的形成起到了重要作用。

Abstract： To study the effects of volatile flavor compounds in some sausage products processed by Lactobacil- lus sake fermentation, headspace solid-phase micro-extraction-gas chromatography-mass spectrometry （SPME- GC-MS） method was used to identify the kinds and amount of volatile flavor compounds. The results showed that ninety-nine flavor compounds were identified which include thirteen kind of acids, ten kinds of aldehydes, sixteen kinds of alcohols, twelve kinds of ketones, thirty-two kinds of esters, eleven kinds of hydrocarbons, one kinds of phenols and four kinds of heterocyclic. Analysis of flavor compounds showed that there were sev- enty-three kinds of compounds in CK and seventy-five kinds of compounds in sample processed by L. sake. Esters compounds were highest in CK, esters and alcohols compounds were high in sample treated by L. sake, and aldehydes, ketones, alcohols and acids were more than that in CK. Comparing two groups of ents leads to the result that effects of Lactobacillus sake on the kinds and amounts of fermented sausage flavor com- pounds were very significant. All these compounds play important roles in the specific flavor of fermented sau- sages.