蔗糖添加量对风干腊肠风味物质的影响  

Effect of Varying Sucrose Concentration on Volatile Flavor Compounds in Air-dried Cantonese-style Sausage

作　　者：林耀盛[1] 曲直[1] 唐道邦[1] 刘学铭[1] 杨荣玲[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广东广州510610

出　　处：《现代食品科技》2015年第1期200-207,共8页Modern Food Science and Technology

基　　金：广东省科技计划项目(2010A020104002;2011A08080311;2012B040500058)

摘　　要：以不同蔗糖添加量3%、6%、9%、12%和15%制作风干腊肠,采用顶空-固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)联用技术分析了成品风味物质含量,并进行统计分析。结果表明,以乙醇、己酸乙酯、丁酸乙酯、辛酸乙酯、癸酸乙酯为主(占总挥发性的71.69%),共有104种挥发性成分,其中醇类物质9种,酯类32种,醛类物质14种,酸类有16种,酮类9种,和碳氢化合物12种,吲哚有3种,呋喃有2种,胺类有2种。不同蔗糖添加量对风干腊肠风味物质含量影响不同,随着蔗糖添加量的不断加大,风干腊肠的醇类和醛类风味物质相对百分含量与蔗糖添加量显著正相关(p<0.05),酯类和酸类风味物质相对百分含量与蔗糖添加量显著负相关(p<0.05)。而6%蔗糖添加量的风干腊肠中酯类和酸类风味物质的含量是最高,种类最丰富,含量分别高达13.60%和27.51%,这对产品风味的形成极为重要。Air-dried Cantonese-style sausages were prepared using different concentrations of sucrose （3%, 6%, 9%, 12%, and 15%）, and headspace solid-phase microextraction gas chromatography-mass spectrometry （HS-SPME/GC-MS） was used to measure the content of flavor compounds, which were analyzed statistically. A total of 104 volatile components were identified, and the major components were ethanol, ethyl caproate, ethyl butyrate, ethyl octanoate, and ethyl decanoate （accounting for 71.69% of the total volatile compounds）. Among all volatile compounds, there were 9 alcohols, 32 esters, 14 aldehydes, 16 acids, 9 ketones, 12 hydrocarbons, 3 indoles, 2 furans, and 2 amines. The results showed that different concentrations of sucrose had different effects on the content of flavor compounds in the final air-dried sausages. The relative percentages of alcohols and aldehydes in the dried sausage showed a significant positive correlation with the amount of sucrose added （p 〈 0.05）, while the relative percentages of esters and acids showed a significant negative correlation （p 〈 0.05）. Air-dried sausage with 6% sucrose showed the highest content of esters and acids, as high as 13.60% and 27.51%, respectively, which is very important for flavor.

关 键 词：蔗糖 广式腊肠 风味物质 气相色谱-质谱联用 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]