| 红曲低脂香肠风味成分的测定 |
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| 引用本文： | 文豪,邬应龙.红曲低脂香肠风味成分的测定[J].中国酿造,2011(7). |
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| 作者姓名： | 文豪 邬应龙 |
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| 作者单位： | 四川农业大学食品学院,四川雅安,625014 |
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| 摘 要： | 采用同时蒸馏萃取-气相色谱-质谱(SDE-GC-MS)联用分析技术,对红曲低脂香肠的风味物质进行测定,共检测出26种挥发性风味物质,主要为醛类、酯类、醇类、酮类等.由于脂肪含量较低,因此其风味物质的种类相对较少,但仍不失其应有的风味.
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| 关 键 词： | 香肠 同时蒸馏萃取 气相色谱-质谱 风味成分 |
Detection of flavor compounds in low-fat Monascus fermented sausage |
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| WEN Hao,WU Yinglong.Detection of flavor compounds in low-fat Monascus fermented sausage[J].China Brewing,2011(7). |
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| Authors: | WEN Hao WU Yinglong |
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| Affiliation: | WEN Hao,WU Yinglong(Food College,Sichuan Agricultural University,Yaan 625014,China) |
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| Abstract: | The flavor compounds of low-fat monascus fermented sausage were extracted by simultaneous distillation extraction and identified by the gas chromatography-mass spectrometry.26 kinds of flavor compounds were detected.Aldehydes,esters,alcohols and ketones were the major components.Because of low level in fat,kinds of flavor compounds were relatively lower,but it had delicious flavor. |
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| Keywords: | sausage simultaneous distillation extraction GC-MS flavor compounds |
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