摘要
比较4种不同类型萃取纤维头的萃取效果,优化萃取温度和时间等条件,采用顶空固相微萃取法提取广式腊肠中的挥发性成分,利用气相色谱-嗅闻(GC-O)技术对其进行感官嗅闻评价。经过对3种代表性品牌的广式腊肠的GC-O评价,从30多种挥发性成分中鉴别出13种风味活性化合物(4种醛、8种酯和1种酮)。这些风味化合物对广式腊肠整体风味贡献很大,是广式腊肠的重要特征风味物质。
Head-space solid-phase microextraction（HS-SPME） was used for the gas chromatography-olfactometric identifi-cation of volatile flavor compounds in Cantonese-style sausage.Four types of extraction fibers were compared for the difference in the sum of kinds of aldehydes and ketones,alcohols,esters and heterocyclic compounds and hydrocarbons in extract from one commercial brand of Cantonese-style sausage.The largest sum of kinds of the above compounds was detected in the sausage extract obtained using the DVB/CAR/PDMS（50/30μm） fiber and the fiber was consequently chosen to conduct the following investigations.Besides,the optimal extraction temperature and time were explored.Totally 13 volatile compounds including 4 aldehydes,8 esters and 1 ketone greatly contributing to the characteristic flavor of Cantonese-style sausage were identified in the above commercial brand of Cantonese-style sausage and other two representative brands.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期194-198,共5页
Food Science
基金
广州市重点科技项目(2007Z1-E6011)
广东省科技计划项目(2008B080203006)
关键词
广式腊肠
顶空固相微萃取
气相色谱-嗅闻技术
风味活性化合物
Chinese Cantonese sausage
head space solid-phase microextraction（HS-SPME）
gas chromatography-olfactometry（GC-O）
volatile flavor compounds
