发酵香肠风味物质气质分析及与发酵时间的关系
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摘要
分析取样量、萃取时间、萃取温度3个因素对发酵香肠中挥发性成分萃取效果的影响,并对发酵6,9h的香肠中的香气成分进行了比较分析。结果表明:发酵香肠中风味物质的抽提条件为样品质量3.0g,萃取时间50min,萃取温度60℃。从发酵6,9h的香肠中分别鉴定出54,20种香气成分;酯类物质是发酵6h肠中主要挥发性成分,而发酵9h肠中主要成分为醇类,其中70.9%是乙醇,乙醇谱峰远高于其他化合物的谱峰,掩盖了其他化合物的谱峰。发酵6h与发酵9h的香肠中香气成分组成及相对含量具有明显的差异性。就风味物质而言,发酵6h的效果优于发酵9h的。
The single factor test was used to analyze the influence of the three factors,sample mass,extraction time and extraction temperature,on the extraction effect of flavor substances from the fermented sausage.And the aroma components from sausages fermented for 6 hand 9 hat 32 ℃ were compared.The results showed that the optimized extraction conditions were the sample mass of 3.0 g when extracted for 50 min at 60℃.The 54 and 20 aroma components were respectively identified in sausages fermented for 6 hand 9 h.The esters were found the main volatile components in the sausages fermented for 6 h,while alcohols were the main ones in those fermented for 9 h.Owing to 70.9% of the alcohols content,the peak of the ethanol spectrum was much higher than those of other compounds,which masked the peaks of other compounds.The composition and relative content of aroma components in sausages respectively fermented for 6 h and 9 hhad obvious differences.In terms of flavor substances,the effect of 6 hfermentation was better than that of 9 hfermentation.
The single factor test was used to analyze the influence of the three factors,sample mass,extraction time and extraction temperature,on the extraction effect of flavor substances from the fermented sausage.And the aroma components from sausages fermented for 6 hand 9 hat 32 ℃ were compared.The results showed that the optimized extraction conditions were the sample mass of 3.0 g when extracted for 50 min at 60℃.The 54 and 20 aroma components were respectively identified in sausages fermented for 6 hand 9 h.The esters were found the main volatile components in the sausages fermented for 6 h,while alcohols were the main ones in those fermented for 9 h.Owing to 70.9% of the alcohols content,the peak of the ethanol spectrum was much higher than those of other compounds,which masked the peaks of other compounds.The composition and relative content of aroma components in sausages respectively fermented for 6 h and 9 hhad obvious differences.In terms of flavor substances,the effect of 6 hfermentation was better than that of 9 hfermentation.
引文
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[14]BUTTERY R C,HADDON W F,SEIFERT R M,et al.Thiamine odor and bis(2-methyl-3-furyl)disulfide[J].Journal of Agricultural and Food Chemistry,1984,32(3):674-676.
[15]雷华威,李榕,樊康,等.不同菌种对中式发酵香肠风味的影响[J].食品与机械,2011,27(5):19-24.
[16]MOTILVA M J,TOLDRA F,NIETO P,et al.Muscle lipolysis phenomena in the processing of dry-cured ham[J].Food Chemistry,1993,48(2):121-125.
[17]宋焕禄.食品风味化学[M].北京:化学工业出版社,2008:187-188.
[18]PAN B S,KOU J M.Flavor of shellfish and Kamaboko Ilavourants[M].New York:Blaekie Aeademic and Professional,1994:85-114.
[19]JEAN L B,CHRISTIAN D,JEAN L L Q,et al.Volatile components of dry-cured ham[J].Journal of Agricultural and Food Chemistry,1991,39(1):257-261.
[20]SUMMO C,CAPONIO F,TRICARICO F,et al.Evolatile of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere[J].Meat Science,2010,86(3):839-844.
[21]周芳.酱肉加工工艺及挥发性风味物质研究[D].重庆:西南大学,2008:55-58.
[22]孙宝国.食用调香术[M].北京:化学工业出版社,2003:38.
[23]张春晖,王玉芬.发酵香肠成熟过程中风味成分变化分析[C]//中国肉类科技大会.西安:食品科技杂志社,2005:185-187.
[24]IANA A,OLGA G,ICIAR A,et a1.Analysis of volatile compounds by GC-MS of a dry fermented sausage:Chorizo de Pamplona[J].Food Research International,2001,34(5):67-75.
[25]张春晖.发酵香肠成熟前后挥发性成分的固相微萃取-GC-MS分析[J].分析测试学报,2004,23(6):40-43.
[2]刘晓丽,朱晓阳,翟海港,等.利用GC-MS-SPME分析发酵香肠的风味[J].肉类工业,2008,27(1):23-24.
[3]李鑫.吹扫捕集/顶空固相微萃取-气质联用分析金华火腿挥发性风味物质[D].南京:南京农业大学,2014.
[4]兰欣,汪东风,张莉,等.HS-SPME法结合GC-MS分析崂山绿茶的香气成分[J].食品与机械,2012,28(5):96-101.
[5]董丽,邢钧,吴采樱.香精香料的分析方法进展[J].分析科学学报,2003,19(2):188-192.
[6]卫春会,边名鸿,黄治国,等.桑椹酒香气成分的HS-SPME-GC-MS分析[J].食品与机械,2013,29(5):27-30.
[7]李佳,刘忠义,陈虞,等.人工发酵剂混合发酵对香肠安全品质指标变化规律的影响[J].农产品加工:学刊,2018(8):48-53.
[8]李佳,刘忠义,陈虞,等.食盐对接种发酵剂的香肠发酵过程中安全质量指标的影响[J].食品与机械,2018,34(5):193-197.
[9]周珊,赵立文,马腾蛟,等.固相微萃取(SPME)技术基本理论及应用进展[J].现代科学仪器,2006(2):86-90.
[10]HUAN Yan-jun,ZHOU Guang-hong,ZHAO Gai-ming,et al.Changes of flavor compounds in Chinese Jinhua ham during processing[J].Meat Science,2005,71(2):291-299.
[11]JORGE R,JESUS V,RAMBN C,et al.Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process[J].Meat Science,1999,52(1):19-27.
[12]DWIVEDI B K,SHAHANI K M,ARNOLD R G.The role of enzymes in food flavors part I:Dairy products[J].CRCCritical Reviews in Food Technology,1973,3(4):457-478.
[13]李文采,刘英丽,张慧娟,等.HS-SPME-GC/MS分析两种萨拉米香肠中挥发性化合物[J].食品工业科技,2015(7):295-303.
[14]BUTTERY R C,HADDON W F,SEIFERT R M,et al.Thiamine odor and bis(2-methyl-3-furyl)disulfide[J].Journal of Agricultural and Food Chemistry,1984,32(3):674-676.
[15]雷华威,李榕,樊康,等.不同菌种对中式发酵香肠风味的影响[J].食品与机械,2011,27(5):19-24.
[16]MOTILVA M J,TOLDRA F,NIETO P,et al.Muscle lipolysis phenomena in the processing of dry-cured ham[J].Food Chemistry,1993,48(2):121-125.
[17]宋焕禄.食品风味化学[M].北京:化学工业出版社,2008:187-188.
[18]PAN B S,KOU J M.Flavor of shellfish and Kamaboko Ilavourants[M].New York:Blaekie Aeademic and Professional,1994:85-114.
[19]JEAN L B,CHRISTIAN D,JEAN L L Q,et al.Volatile components of dry-cured ham[J].Journal of Agricultural and Food Chemistry,1991,39(1):257-261.
[20]SUMMO C,CAPONIO F,TRICARICO F,et al.Evolatile of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere[J].Meat Science,2010,86(3):839-844.
[21]周芳.酱肉加工工艺及挥发性风味物质研究[D].重庆:西南大学,2008:55-58.
[22]孙宝国.食用调香术[M].北京:化学工业出版社,2003:38.
[23]张春晖,王玉芬.发酵香肠成熟过程中风味成分变化分析[C]//中国肉类科技大会.西安:食品科技杂志社,2005:185-187.
[24]IANA A,OLGA G,ICIAR A,et a1.Analysis of volatile compounds by GC-MS of a dry fermented sausage:Chorizo de Pamplona[J].Food Research International,2001,34(5):67-75.
[25]张春晖.发酵香肠成熟前后挥发性成分的固相微萃取-GC-MS分析[J].分析测试学报,2004,23(6):40-43.