Salami香肠挥发性成分的比较研究  

Study on comparison of volatile compounds from Salami

作　　者：段文艳[1] 唐学燕[1] 熊幼翎[1] 陈洁[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2010年第5期89-93,共5页Science and Technology of Food Industry

基　　金：教育部新世纪优秀人才计划(NCET-07-0377)

摘　　要：以三种国外(Triangle,Parmesam和Milano)和三种国产(Spinata,Sopressa和Toscano)Salami香肠产品为代表,通过鉴定挥发性化合物组成,再结合其可能来源途径来比较它们的风味差异。实验采用SPME-GC-MS法,从6种Salami中共鉴定出97种挥发性物质。Triangle,Parmesam和Milano这三种类型的Salami中萜类是主要的挥发性化合物。醇类特别是2-丁醇是Spinata和Sopressa Salami中最多的一类物质,分别占总挥发性成分的40·43%和53·58%。从ToscanoSalami中鉴定出来的物质醛类占50%以上,脂肪氧化途径可能是这种Salami风味的主要来源。从风味来源来区分这六种Salam,i可以发现,国外三种Salami挥发性成分的主要来源是香辛料和发酵过程,Triangle和Parmesam这两种肠还经过了烟熏处理,而国内产的Salami风味主要来源是脂肪氧化和发酵。Three foreign Salami（Triangle,Parmesam and Milano）and three native types（Spinata,Sopressa and Toscano）were chose to compare the difference of their flavor by determining their volatile compositions and considering the probable origins. The study was performed by solid-phase microextraction（SPME）coupled with gas chromatography-mass spectrometry（GC-MS）,and a total of 97 volatile substances were identified from six Salami. Terpenes were dominant components of the volatile compounds detected in three kinds of Salami（Triangle,Parmesam and Milano brands）. Alcohols,especially 2-butanol,were the most abundant class of volatile compounds in Spinata and Sopressa Salami,respectively accounting for 40.43% and 53.58% of the total volatile components. More than 50% of the volatiles identified in Toscano Salami were aldehydes,and lipid oxidization might be the main resource of the flavour of this kind of Salami. On the basis of the flavor origins,it was found that the main flavor resource of foreign Salami were spices and fermentation process,smoking was involved in Triangle and Parmesam Salami,while lipid oxidation and fermentation process were devoted to the flavor of native type.

关 键 词：Salam i发酵香肠 气相色谱-质谱 挥发性化合物 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]