广式腊肉挥发性风味物质分析  

Analysis of Volatile Flavor Compounds of Cantonese-Style Bacon

作　　者：赵冰[1,2] 李素 成晓瑜[1,2] 张顺亮[1,2] 潘晓倩 乔晓玲[1,2] 陈文华 李家鹏[1,2] 曲超 艾婷[1,2] 王守伟 

机构地区：[1]中国肉类食品综合研究中心 [2]北京食品科学研究院,北京100068 [3]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《肉类研究》2013年第10期12-16,共5页Meat Research

基　　金：公益性行业(农业)科研专项(201303082)

摘　　要：不同厂家生产的广式腊肉在水分含量、水分活度和挥发性风味成分方面都有较大的差别,水分含量与水分活度之间并没有显著相关性,保质期与水分活度相关,与水分含量没有明显的相关性,水分活度越低,保质期越长。在3个样品中具有相同挥发性风味成分35种,约占总挥发性成分的60%左右,而且成分的相对质量分数差别很大。醇类物质、醛类物质和酯类物质是广式腊肉重要的挥发性风味物质,在广式腊肉风味的形成中起着关键性作用。In this study, Cantonese-style bacons from different manufacturers varied substantially in water content, water activity and volatile composition. There was no significant correlation between water content and water activity. Shelf-life was related to water activity but had no obvious correlation with moisture content; the lower the water activity, the longer the shelf life. Three samples were tested and 35 identified volatile flavor compounds were common about 60% of the total volatile components, with their relative contents greatly varying among the different samples. Alcohols, aldehydes and esters were the main volatile flavor compounds and played a key role in the formation of flavor in Cantonese-style bacon.

关 键 词：广式腊肉 挥发性风味化合物 气相色谱 质谱 标准化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]