摘要
采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用法分析、鉴定乳酸菌、葡萄球菌和酵母菌混合菌种发酵、传统发酵和市售鱼肉香肠的挥发性风味成分,经NIST08.L质谱数据库检索对照,各检出26,22,17种影响风味的物质,并确定乙酸、己醛、1-辛烯-3-醇、乙酸乙酯等是鱼肉香肠的特征香气成分,醛酮类、醇类、酸类、酯类、烷烃类及其他化合物是影响鱼肉香肠风味的主要成分。
Solid Phase Micro Extraction and Gas Chromatography-Mass Spectrum （SPME-GC-MS） are used to analyze and identify the volatile flavor compounds in lactobacillus,staphylococcus and yeast mixed-strain fermented fish sausage,traditional fermented fish sausage and marketing fish sausage.26,22 and 17 kinds of compounds are identified by comparing their mass spectra results with NIST08.L mass spectral database.Acetic acid,hexane,1-octen-3-olenthyl and acetate are the characteristic aroma components in fermented fish sausage.Aldehydes,ketones,alcohols,acids,esters,alkanes and other compounds are the main flavor compounds in fermented fish sausage.
出处
《中国调味品》
CAS
北大核心
2013年第12期36-41,共6页
China Condiment
基金
2012年南京市国际联合研发科技项目(201201104)
