摘要
利用固相微萃取-气相色谱-质谱联用提取并分析发酵香肠中的挥发性物质,并探讨3种不同的腌制剂(硝酸钠、亚硝酸钠、亚硝酸钠和抗坏血酸钠)对香肠风味物质,尤其是来源于支链氨基酸的风味成分的影响。结果表明腌制剂确实会对香肠中的风味物质含量产生一定的影响,且硝酸钠作为腌制剂更有利于乙酸乙酯、丁酸、2-丁酮、2-戊酮、2-庚酮、正己醇、正戊醇等风味物质的形成。
The volatile compounds in Chinese fermented sausages cured with three different curing agents(sodium nitrate, sodium nitrite, and their combination) were extracted and analyzed by SPME-GC-MS, and the effects of these curing agents on flavor compounds including those derived from branch-chain amino acids were explored. The results showed that the curing agents affected the content of flavor compounds. Sodium nitrate contributed to the formation of flavor compounds such as ethyl acetate, butanoic acid, 2-butanone, 2-pentanone, 2-heptanone, 1-hexanol, 1-pentanol, etc.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第20期153-157,共5页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAD28B01)
公益性行业(农业)科研专项(201303082-2)
关键词
固相微萃取-气相色谱-质谱
挥发性物质
发酵香肠
solid phase micro-extraction-gas chromatography-mass spectrometry(SPME-GC-MS)
volatile compounds
fermented sausages
