【摘要】 应用顶空固相微萃取法(solid phase microextraction,SPME)对不同亚硝酸盐添加量(0、50、100和150mg/kg)的低温蒸煮香肠冷藏10d的挥发性物质进行了分离,并应用气相色谱-质谱联用方法(gas chromatography/mass spectrometry,GC-MS)对挥发性物质进行了分析和鉴定。结果表明,共有52种风味物质被检出,其中醇类20种,醛类6种,酮类4种,酸类、酯类和烃类各1种,萜烯类3种,含氮化合物6种,含氧化合物2种,芳香族化合物8种。添加亚硝酸盐后蒸煮香肠新检出的风味物质是乙醇、1-丁醇、(E)-2-己烯-1-醇、(E)-2-庚烯-1-醇、(E)-2-辛烯-1-醇、薄荷醇、3-甲基丁醛、己酸、松萜和4-硝基临苯二酰胺;添加亚硝酸盐后未检出的风味物质是罗勒烯、吡咯和四甲基吡嗪。添加亚硝酸盐后蒸煮香肠的腌肉风味(cured-meatflavor)得到了加强,150mg/kg亚硝酸钠添加组的多种风味物质相对含量明显增加。更多还原

【Abstract】 The flavor characteristics of cooked sausage with different amounts of nitrite addition((0, 50, 100 and 150 mg/kg) were studied. The volatile flavor compounds of cooked sausages were extracted by solid phase microextraction (SPME), and then identified by gas chromatography/mass spectrometry (GC-MS). It indicated that 52 compounds are found in the cooked sausage at 10day refrigerated storage, including 20 kinds of alcohols, 6 aldehydes, 4 ketones, and each of some acid, ester and hydrocarbons together with 3 terpenes, 6 nitrogen, 2 oxygenous and 8 acyclic compounds. However, after the addition of different amounts nitrites, new volatile flavor compounds from cooked sausages are found to be ethanol, 1-butanol, 2-hexen-1-ol,(E)-, 2-hepten-1-ol,(E)-, 2-octen-1-ol,(E)-, menthol, butanal,3-methyl-, hexanoic acid, pinene and 4-nitrophthalamide, but 3 compounds, namely beta-ocimeney, 1H-pyrrole and pyrazine,tetramethyl-are not identified in nitrites added sausages. In conclusion, the cured-meat flavor of cooked sausage is enhanced after nitrite additions, and total relative contents of volatile flavor compounds from 150 mg/kg nitrite addition increase obviously in comparison with cooked sausage without nitrite addition.更多还原