气相色谱-质谱联用分析色拉米香肠的挥发性成分

GC-MS Analysis of Volatile Components in Salami

本研究采用顶空固相微萃取技术与气质联用技术,对雨润集团的纳波利色拉米、米兰色拉米、匈牙利色拉米的挥发性风味成分进行鉴定分析。结果表明:从纳波利色拉米、米兰色拉米、匈牙利色拉米中分别检测到的风味成分分别有69种、59种、63种。其中,脂肪烃类、醇类、醛类物质是三种色拉米中主要的挥发性风味物质,其主要来源于脂肪的氧化降解,蛋白质、碳水化合物在加工过程中的生化反应及添加的香辛料和烟熏等特殊工艺,不同色拉米中各风味物质相对含量及种类数存在差异。

Volatile compounds in Yu Run Naboli Salami . Milano Salami and Hungarian Salami were analyzed by solid phase micro-extraction and gas chromatography-mass spectrometry （GC-MS）. Totally 69, 59 and 63 volatile compounds were identified in Naboli Salami . Milano Salami and Hungarian Salami respectively.Aliphatic hydrocarbon, alcohols and aldehydes are the main volatile components,which mainly derived from lipid oxidation , biochemical reaction of protein and carbohydrate during the process, spices and smoking. There are some differences in the relative contents and species of different Salami.