几种微生物发酵剂对风鸭挥发性风味化合物的影响.pdfVIP

中国农业科学 2008,41(11):3746-3753 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2008.11.041 几种微生物发酵剂对风鸭挥发性风味化合物的影响 许慧卿，汪志君，于 海，蒋云升，王畏畏，焦 玉 （扬州大学食品科学与工程学院，江苏扬州 225001 ） 摘要：【目的】探讨几种微生物对风鸭挥发性风味化合物的影响，为肉制品发酵剂的开发提供理论依据。【方 法】分别以米酒乳杆菌（Lactobacillus sake ）、木糖葡萄球菌（Staphylococcus xylosus ）和德汉逊氏酵母菌 （ Dabaryomyces Hansenula ）为发酵剂生产风鸭，采用顶空固相微萃取和气质联用（HS-SPME/GC-MS）对发酵风鸭 肌肉中的挥发性风味化合物种类和相对含量进行测定。【结果】共检测到风味化合物117种，主要包括酸10种、 醛20种、醇17种、酮14种、酯类27种、烃20种、酚类 2种和杂环7种。其中对照中检测到64种风味化合物， 米酒乳杆菌、木糖葡萄球菌和德汉逊氏酵母菌处理中分别检测到 69、69 和 73 种风味化合物。在各处理中，对照 样品中烃类含量较高，米酒乳杆菌处理中酸的含量较高，木糖葡萄球菌处理中醛的含量较高，而德汉逊氏酵母菌 处理中醇和酯的含量高。【结论】微生物对风鸭挥发性风味化合物的种类和含量都产生了非常明显的影响。这些 挥发性风味化合物对风鸭特有风味的形成起到了重要作用。 关键词：微生物发酵剂；风鸭；挥发性风味化合物 Effects of Some Microorganism Starter Culture on Volatile Flavor Compounds of Dry-Cured Duck XU Hui-qing, WANG Zhi-jun, YU Hai, JIANG Yun-sheng, WANG Wei-wei, JIAO Yu (College of Food Science and Engineering, Yangzhou University, Yangzhou 225001, Jiangsu) Abstract: 【Objective 】The objective of this study was to discuss the effects of some microorganism starter culture on volatile flavor compounds of dry-cured duck and to provide scientific basis for development of excellent meat starter culture. 【Method 】 Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/ GC-MS) were used to identify the kinds and amount of volatile flavor compounds of dry-cured ducks processed in Lactobacillus sake (L), Staphylococcus xylosus (S) and Dabaryomyces Hansenulaand (Y), respectively. 【Result 】One hundred and seventeen flavor compounds were identified which include ten kind of acids, twenty kinds of aldehydes, seventeen kinds of alco