中式发酵干香肠挥发性风味成分分析

Flavour components in dried sausages fermented with Lactobacillus plantarum

为研究中国传统发酵干香肠挥发性风味成分,以植物乳杆菌(Lactobacillus plantarum)为发酵剂,采用传统中式干发酵香肠制备工艺制备香肠。通过采用固相微萃取-气相色谱-质谱联用分析技术,对以植物乳杆菌为发酵剂生产干香肠挥发性成分进行了定性和相对含量分析。结果从香肠中鉴定的挥发性物质有37种,其中酯类占全部挥发性成分含量的42.07%、醛类占31.22%,是主要的挥发性风味物质。

The flavour profiles in fermented sausage with Lactobacillus plantarum were analyzed by solid phase microextraction （SPME） coupled with gas chromatography-mass spectrometry（GC-MS）.A total of thirty-seven volatile compounds were extracted by SPME and identified by GC-MS,in which 42.07 ％of esters and 31.22 ％ of aldehydes were identified as the main flavour compounds in fermented sausages.