采用同时蒸馏萃取结合气相色谱-质谱联用技术分析了优级广式腊肠挥发性成分,并对挥发性成分的产生途径和前处理方法进行了探讨。结果表明:优级广式腊肠共鉴定出37种挥发性组分,其中酯类和醛类物质较多,其次为酸类、酮类和烃类,酯类的相对含量最高达63.26%;在挥发性组分中,棕榈酸乙酯、十六碳醛、十八碳烯酸乙酯、亚油酸乙酯的相对含量较高;广式腊肠具有与干腌火腿不同的风味特征;多种前处理方法结合能更加全面准确分析广式腊肠挥发性组分。

The volatile flavor components of superior grade cantonese sausage were identified by GC-MS combining with stimulaneous distillation extraction(SDE).The releasing pathway of these volatile flavor components and different pretreatment methods were also discussed.The results showed that there were 37 components identified in the superior grade cantonese sausage.Esters and aldehydes were the top two main components.Ester was up to 63.26% of the volatile components;next was acid,ketone and hydrocarbon.Among all volatile components,hexadecanoic acid ethyl ester,hexadecanal,9-octadecenoic acid ethyl ester,linoleic acid ethyl ester were relatively higher;the results showed that the flavor characteristics of cantonese sausage was different from that of the dried cured hams;combination of several pretreatment can better analyze the flavor.