HS-SPME-GC/MS分析两种萨拉米香肠中挥发性化合物  

HS-SPME-GC/MS analysis of volatile components in two Salami sausages

作　　者：李文采[1] 刘英丽[1] 张慧娟[1] 王静[1] 

机构地区：[1]北京工商大学食品质量与安全北京实验室北京市食品添加剂工程技术研究中心,北京100048

出　　处：《食品工业科技》2015年第7期295-303,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31271976);北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD20130309;IDHT20130506)

摘　　要：采用顶空固相微萃取技术与气质联用技术分析了两种自制Salami香肠的挥发性化合物组成,通过谱图检索和保留指数2种方法定性分析,通过面积归一化法对其挥发性化合物进行定量分析。结果表明从2种salami香肠中分别检测到56和46种挥发性化合物。在被检测出的酸类、醇类、酮类、醛类、芳香族化合物、萜类等挥发性化合物中,酸类化合物是1号salami香肠的主要成分,萜类化合物是2号的主要成分。制作环境和工艺、香肠发酵剂、香辛料及发酵过程的微生物代谢的不同是造成2种salami香肠的风味差异的主要原因。Volatile compounds in two self-made salami sausages named No.! and No.2 were analyzed by headspace solid phase micro- extraction and gas chromatographymass spectrometry （ HS- SPME- GC/MS）. Totally 56,46 volatile compounds were identified in these two salami sausages respectively by using NISTII-RI qualitative methods.The volatile compounds of two salami sausages were acids, alcohols, aldehydes, ketones, aromatic compounds,terpenoids and other substances.Acids and terpenoids were the main component of the flavor substances of No.1 and No.2 salami sausage detection respectively.Differences in the relative contents and species of these two Salami sausages were compared.The results revealed that the different flavor of two salami sausages may due to the sausage starter cultures, production environment, processing, the added spice and microbial metabolism.

关 键 词：SALAMI 顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC/MS) 挥发性化合物 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]