不同部位宁乡花猪肉风干香肠挥发性风味成分的鉴定与分析  

Identification and analysis of volatile compounds in air-dried sausage made of different parts of Ningxiang pork meat

作　　者：龙强[1] 聂乾忠[1] 刘成国[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品工业科技》2017年第18期252-257,共6页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项(201303082)

摘　　要：为了解宁乡花猪独特肉质特性在其风干香肠制品香气形成中的作用,以取自四个不同部位的宁乡花猪肉制成的风干香肠为研究对象,采用固相微萃取/气相色谱-质谱联用技术(solid-phase micro-extraction/gas chromatographymass spectrometry,SPME/GC-MS)对其挥发性风味成分进行提取、鉴定及分析。共鉴定出35种挥发性风味成分,其中醇类2种、醛类18种、酯类6种、烃类7种及其他类化合物2种。醛类、酯类及烃类在各样品中的种类及含量最丰富,是宁乡花猪肉风干香肠的特征风味成分。分析表明,醛类及酯类对产品的香气贡献最大,且其丰富度与宁乡花猪肉高油酸、亚油酸等不饱和脂肪酸的特性密切相关。不过,这种作用在不同部位猪肉制成的风干香肠制品间存在明显的差异。In oder to understand the characteristic properties of Ningxiang pork meat and related effects on the formation of specific aroma of air-dried sausage,4 different parts of Ningxiang pork meat were used as raw material for the production of air-dried sausage.The volatile compounds from 4 different samples were extracted by solid-phase micro-extraction（ SPME） and analyzed by gas chromatography-mass spectrometry（ GC-MS）. A total of thirty-five volatile compounds were identified,including 2 types of alcohols,18 aldehydes,6 esters,7 hydrocarbons,and 2 others. Among these compounds,the aldehydes,esters and hydrocarbons were most abundant in all 4 samples and played a leading rule for the formation of specific aroma in these products.Further analysis revealed that aldehydes and esters made the largest contribution to the formation of specific aroma in this kind of products.And its abundance was closely related to the relative high contents of unsaturated fatty acids in Ningxiang pork meat,such as oleic acid,linoleic acid and others. However,significant variations were detected among these 4different samples.

关 键 词：宁乡花猪 香肠 挥发性风味物质 固相微萃取 气相色谱-质谱联用 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]