| 发酵剂对熏马肠挥发性风味化合物的影响 |
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| 引用本文： | 韩鲜娜,卢士玲,李开雄,李宝坤,王庆玲.发酵剂对熏马肠挥发性风味化合物的影响[J].食品与发酵工业,2013,39(5):200-206. |
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| 作者姓名： | 韩鲜娜 卢士玲 李开雄 李宝坤 王庆玲 |
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| 作者单位： | 石河子大学食品学院,新疆石河子,832000 |
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| 基金项目： | 国家自然科学新疆熏马肠生物胺产生和累积机理研究，石河子大学自然科学重点项目:新疆传统肉制品强化接种内源酶调控技术研究，石河子大学"263"人才无症状计划中"青年骨干教师" |
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| 摘 要： | 通过顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)测定熏马肠中的挥发性风味物质。从5个不同样品中共鉴定出106种风味物质,包括烃类、醇类、酯类、酸类、醛类、酮类、酚类、呋喃类、含氮类等化合物。其中烃类、醇类、酸类、酮类、酚类化合物含量较高,空白组和发酵剂组熏马肠中挥发性风味化合物的种类和含量都存在着一定的差别。
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| 关 键 词： | 熏马肠 发酵剂 挥发性风味物质 |
Effect of starter culture on volatile flavor compounds in Smoked Horse Sausages |
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| HAN Xian-na,LU Shi-ling,LI Kai-xiong,LI Bao-kun,WANG Qing-ling.Effect of starter culture on volatile flavor compounds in Smoked Horse Sausages[J].Food and Fermentation Industries,2013,39(5):200-206. |
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| Authors: | HAN Xian-na LU Shi-ling LI Kai-xiong LI Bao-kun WANG Qing-ling |
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| Affiliation: | (Food College,Shihezi University,Shihezi 832000,China) |
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| Abstract: | Headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to analyze the volatiles in Smoked horse sausages.106 volatile flavor compounds were detected from 5 different samples,which could be clustered in the following chemical families: hydrocarbons,alcohols,esters,acids,aldehydes,ketones,hydroxybenzenes,furans compounds,nitrogen-containing compounds.The main volatile flavor components include hydrocarbons,alcohols,acids,ketones,hydroxybenzenes.Differences of kinds and content of volatile flavor component existed between control sausages and starter culture sausages. |
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| Keywords: | Smoked Horse Sausages starter culture volatile flavor compounds |
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