研究了不同糖添加量（3%、6%、9%、12%，m/m）对广式腊肠脂质水解酶活、脂质氧化稳定性及产品感官品质的影响规律。结果表明中性脂肪酶、酸性脂肪酶和磷脂酶活力在加工过程中呈下降趋势（p<0.05）。中性脂肪酶活力高于酸性脂肪酶和磷脂酶活力。糖添加量显著影响三种脂肪酶活力在加工过程中的变化，高糖添加组的三种脂肪酶活力略高于低糖添加组；糖添加量为3%时，烘烤结束后中性脂肪酶、酸性脂肪酶和磷脂酶活力分别下降77%、81%和96%，而添加量为12%时，其分别下降67%、65%和78%。烘烤结束后低糖添加组的过氧化值、羰基值和己醛含量较高，表明糖添加量的降低导致脂质氧化的加剧。感官分析表明糖添加量的降低致使咸味更加突出且出现一定的脂质哈败味，降低了广式腊肠产品的接受度。

Effects of different sugar dosages on the lipid hydrolase activity, lipid oxidation and sensory quality of Cantonese sausage was evaluated. The results showed that neutral lipase, acid lipase and phospholipase activities significantly decreased during the whole processing (p<0.05). Neutral lipase activity was higher than those of acid lipase and phospholipase. The amount of sugar addition significantly affected the changes of the three lipase activity during processing. The three lipase activities in the high-sugar addition group were slightly higher than those in the low-sugar addition group When the sugar addition amount was 3%, neutral lipase, acid lipase and phospholipase activities after baking were reduced by 77%, 81% and 96%, respectively. When the sugar addition amount was 12%, activities of neutral lipase, acid lipase and phospholipase were reduced by 67%, 65% and 78%, respectively. After the baking, the peroxide value, carbonyl value and hexanal content of the low-sugar addition group were higher, indicating that the reduction of the sugar addition leads to the increase of lipid oxidation. Sensory analysis showed that the reduction in sugar content caused more salinity and a more intense rancidity flavor which could affect the overall acceptability of Cantonese sausage products.

十三五国家重点研发计划（2016YFD0401504）；企事业委托项目（HPG/2016/08/1736）