发酵干香肠生产过程中挥发性风味成分变化的研究
摘要
本论文采用同时蒸馏萃取(SDE)结合气质联机(GC／MS)、以壬烷作为内标的方法，对以戊糖片球菌、戊糖乳杆菌和肉色葡萄球菌为发酵剂进行发酵(F组)和自然发酵(N组)的两种发酵干香肠生产过程中挥发性风味成分的变化进行定性半定量分析，取样时间在0天(灌肠结束)、1.5天(热烘结束)、7天(发酵结束)、14天(干燥结束)和44天(后熟)；同时还对挥发性风味成分的两种重要的前体物质——蛋白质和脂肪的水解和氧化情况进行了跟踪测定，主要试验结果如下：
F组和N组生产过程中，挥发性风味成分均主要来自添加的黑胡椒和脂类氧化。
胡椒类、醛类、烷烃类、醇类、酮类、其他类六类成分在F组和N组的整个生产过程中都有检出；而苯酚类在两组中均从发酵结束时开始检出；酸类和酯类在F组中后熟时检出，在N组中分别在干燥结束和发酵结束时开始检出。
生产过程中，F组中挥发性风味成分的总种类数在干燥结束后减少，N组中挥发性风味成分的总种类数一直增加；F组中挥发性风味成分总含量在发酵结束时达到最大值后减少，N组中挥发性风味成分总含量在干燥结束时达到最大值后减少。
生产过程中，F组和N组中蛋白质和脂肪的水解以及脂肪氧化在不断进行，表明风味前体物在不断积累。热烘阶段，F组中脂肪氧化程度高于N组；后熟阶段，N组中蛋白质和脂肪的水解以及脂肪氧化的程度高于F组。
The volatile flavour compounds extracted from dry fermented sausage with Lb.pentosus, P.pentosaceus and St. carnosus as starter cultures (group F) and natural fermented sausage (group N) were analysed by SDE /GC-MS, with octane as internal standard. In order to follow changes of vlatile flavour compounds during processing, samples were taken at days 0(after stuffing), 1.5(after hotting), 7(after fermentation), 14(after drying) and 44 (after ripening). In addition, lipolysis, fat oxidation and proteolysis were also examined. The main results were:
The volatile flavour compounds mainly derived from added black pippers and lipid oxidation.They belonged to several classes of chemical: pippers, aldehydes, alkanes, ketones, alcohols, others, phenols, acids and esters. In group F and group N, the former six classes of compounds can be examined at all the days, phenols can be examined at the 7th, 14th and 44th day. Acids and esters of group F can be examined at the 44th day, acids of group N can be examined at the 14th and 44th day, esters of group N can be examined at the 7th, 14th and 44th day.
During processing, the kinds of volatile flavour compounds of group F increased from 69 to 81, then decreased to 78,the kinds of vlatile flavour compounds of group N increased gradually from 69 to 105.
During processing, the content of volatile flavour compounds of group F increased to the maximum at the 7th day, the content of volatile flavour compounds of group N increased to the maximum at the 14th day.
The changes of proteolysis index, FAA, AV and POV of indicated that proteolysis,lipolysis and lipid oxidation were going on during processing of group F and group N and the flavour presubsatances were accumulated. During hottting, lipid oxidation of group F were significantly. From the 14th day to 44th day, proteolysis, lipolysis and lipid oxidation of group N were significantly .
F组和N组生产过程中，挥发性风味成分均主要来自添加的黑胡椒和脂类氧化。
胡椒类、醛类、烷烃类、醇类、酮类、其他类六类成分在F组和N组的整个生产过程中都有检出；而苯酚类在两组中均从发酵结束时开始检出；酸类和酯类在F组中后熟时检出，在N组中分别在干燥结束和发酵结束时开始检出。
生产过程中，F组中挥发性风味成分的总种类数在干燥结束后减少，N组中挥发性风味成分的总种类数一直增加；F组中挥发性风味成分总含量在发酵结束时达到最大值后减少，N组中挥发性风味成分总含量在干燥结束时达到最大值后减少。
生产过程中，F组和N组中蛋白质和脂肪的水解以及脂肪氧化在不断进行，表明风味前体物在不断积累。热烘阶段，F组中脂肪氧化程度高于N组；后熟阶段，N组中蛋白质和脂肪的水解以及脂肪氧化的程度高于F组。
The volatile flavour compounds extracted from dry fermented sausage with Lb.pentosus, P.pentosaceus and St. carnosus as starter cultures (group F) and natural fermented sausage (group N) were analysed by SDE /GC-MS, with octane as internal standard. In order to follow changes of vlatile flavour compounds during processing, samples were taken at days 0(after stuffing), 1.5(after hotting), 7(after fermentation), 14(after drying) and 44 (after ripening). In addition, lipolysis, fat oxidation and proteolysis were also examined. The main results were:
The volatile flavour compounds mainly derived from added black pippers and lipid oxidation.They belonged to several classes of chemical: pippers, aldehydes, alkanes, ketones, alcohols, others, phenols, acids and esters. In group F and group N, the former six classes of compounds can be examined at all the days, phenols can be examined at the 7th, 14th and 44th day. Acids and esters of group F can be examined at the 44th day, acids of group N can be examined at the 14th and 44th day, esters of group N can be examined at the 7th, 14th and 44th day.
During processing, the kinds of volatile flavour compounds of group F increased from 69 to 81, then decreased to 78,the kinds of vlatile flavour compounds of group N increased gradually from 69 to 105.
During processing, the content of volatile flavour compounds of group F increased to the maximum at the 7th day, the content of volatile flavour compounds of group N increased to the maximum at the 14th day.
The changes of proteolysis index, FAA, AV and POV of indicated that proteolysis,lipolysis and lipid oxidation were going on during processing of group F and group N and the flavour presubsatances were accumulated. During hottting, lipid oxidation of group F were significantly. From the 14th day to 44th day, proteolysis, lipolysis and lipid oxidation of group N were significantly .
引文
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