郑培君,程海涛,齐明

• 1:佛山职业技术学院
• 2:广丰区农业局

摘要(Abstract)：

采用顶空固相微萃取方法提取葡萄球菌和微球菌发酵广式腊肠中风味物质成分,利用气质联用仪进行测定,分析接种分离菌株对广式腊肠风味的影响。从对照组鉴定出38种风味物质成分,接种组鉴定出56种风味物质成分,主要为醇类、酯类、醛类和酮类物质,其中酯类物质最多,是广式腊肠主要香气成分,还有部分烷烯烃类和杂环化合物。研究表明:葡萄球菌和微球菌可以加速脂肪和蛋白质的降解与氧化,有助于腊肠风味的改善。

关键词(KeyWords)： 广式腊肠;葡萄球菌;微球菌;风味物质

Abstract:

Keywords:

基金项目(Foundation): 基于CDIO理念食品感官评价课程改革与实践(2015SYQ04);; 工学结合模式下6S管理在食品专业实训教学中应用的研究与实践(SH-125)

作者(Author): 郑培君,程海涛,齐明

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