GC-MS法分析七种市售广式腊肠的香气成分  

Analysis of the Flavor Components in Seven Kinds of Commercial Cantonese Sausage by GC-MS

作　　者：钱敏[1] 颜东梅 白卫东[1,2] 赵文红[1,2] 沈棚[1] 曾晓房[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]华南农业大学食品学院,广东广州510642

出　　处：《香料香精化妆品》2015年第1期5-8,共4页Flavour Fragrance Cosmetics

基　　金：广州市重大民生专项(2011YZ-00016);粤港关键领域重点突破项目(2009A020700005)

摘　　要：广式腊味是广东三大传统特色食品之一,具有岭南地区传统食品的醇香等特有风味。采用固相微萃取-气质联用法对广式腊肠进行了挥发性香气成分分析,测出了37种有效成分,其中酯类最多,为广式腊肠的主要香气成分。同一厂家的不同等级的腊肠挥发性成分种类差异很小,不同产区和品种间挥发性成分差异显著。Cantonese sausage is one of three major traditional foods in Guangdong and has special mellow flavor that is specific in Ling-Nan areas. The flavor components in Cantonese sausage were analyzed by gas chromatography-mass spectrometry in this paper,37 kinds of active ingredient in Cantonese sausage were detected. Among them,esters were the most part of the flavor components. The differences of volatile components in different grades of sausage were small,but the differences among different regional products and varieties were significant.

关 键 词：广式腊肠 GC-MS 香气成分 

分 类 号：O657.63[理学—分析化学] TS251.7[理学—化学]