不同亚硝酸盐添加量的低温蒸煮香肠的风味研究  

Study on Cooked Sausage Flavor with Different Amounts of Nitrite Addition

作　　者：董庆利[1] 郭黎洋[1] 屠康[1] 刘登勇[1] 王海[1] 陈育彦[1] 

机构地区：[1]南京农业大学食品科技学院

出　　处：《食品科学》2007年第12期366-371,共6页Food Science

基　　金：教育部"新世纪优秀人才支持计划"(NCET-05-0491)

摘　　要：应用顶空固相微萃取法(solid phase microextraction,SPME)对不同亚硝酸盐添加量(0、50、100和150mg/kg)的低温蒸煮香肠冷藏10d的挥发性物质进行了分离,并应用气相色谱-质谱联用方法(gas chromatography/mass spectrometry,GC-MS)对挥发性物质进行了分析和鉴定。结果表明,共有52种风味物质被检出,其中醇类20种,醛类6种,酮类4种,酸类、酯类和烃类各1种,萜烯类3种,含氮化合物6种,含氧化合物2种,芳香族化合物8种。添加亚硝酸盐后蒸煮香肠新检出的风味物质是乙醇、1-丁醇、(E)-2-己烯-1-醇、(E)-2-庚烯-1-醇、(E)-2-辛烯-1-醇、薄荷醇、3-甲基丁醛、己酸、松萜和4-硝基临苯二酰胺;添加亚硝酸盐后未检出的风味物质是罗勒烯、吡咯和四甲基吡嗪。添加亚硝酸盐后蒸煮香肠的腌肉风味(cured-meatflavor)得到了加强,150mg/kg亚硝酸钠添加组的多种风味物质相对含量明显增加。The flavor characteristics of cooked sausage with different amounts of nitrite addition（（0, 50, 100 and 150 mg/kg） were studied. The volatile flavor compounds of cooked sausages were extracted by solid phase microextraction （SPME）, and then identified by gas chromatography/mass spectrometry （GC-MS）. It indicated that 52 compounds are found in the cooked sausage at 10day refrigerated storage, including 20 kinds of alcohols, 6 aldehydes, 4 ketones, and each of some acid, ester and hydrocarbons together with 3 terpenes, 6 nitrogen, 2 oxygenous and 8 acyclic compounds. However, after the addition of different amounts nitrites, new volatile flavor compounds from cooked sausages are found to be ethanol, 1-butanol, 2-hexen- 1-ol,（E）-, 2- hepten- 1-ol,（E）-, 2-octen- 1-ol,（E）-, menthol, butanal,3-methyl-, hexanoic acid, pinene and 4-nilrophthalamide, but 3 compounds, namely beta-ocimeney, 1H-pyrrole and pyrazine,tetramethyl- are not identified in nitrites added sausages. In conclusion, the cured-meat flavor of cooked sausage is enhanced after nitrite additions, and total relative contents of volatile flavor compounds from 150 mg/kg nitrite addition increase obviously in comparison with cooked sausage without nitrite addition.

关 键 词：亚硝酸盐 蒸煮香肠 风味 SPME GC-MS 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]