植物多酚因能有效抑制肉制品的过氧化近年来备受关注，然而由此造成肉制品风味的变化还鲜有报道。鉴于此，将不同剂量的桑椹多酚提取物（0.5 g/kg和1 g/kg）加入到肉糜中，制成广式腊肠，分析多酚添加前后广式腊肠的挥发性风味、游离脂肪酸、游离氨基酸的组成和含量变化，以及桑椹多酚对广式腊肠感官评价的影响。研究发现，添加桑椹多酚后，腊肠中挥发性风味物质由49种减少到32种，腊肠游离脂肪酸的含量明显下降。值得注意的是，由于蛋白质水解增强，添加桑椹多酚后，腊肠中呈味氨基酸（Glu和Arg）的释放得到促进。储藏末期（10 d），添加1 g/kg桑椹多酚的腊肠游离氨基酸的含量达到5904.91 mg/100 g ，较对照组提高了10.8%。总体而言，桑椹多酚的添加会抑制腊肠中某些挥发性风味物质的形成，抑制腊肠中的肉腥味，促进呈味氨基酸的释放，但对腊肠游离脂肪酸组成的影响并不显著。

Recently, plant polyphenols have attracted much attention because of their effective inhibition of peroxidation in meat products, but the resulting flavor changes have rarely been reported. In view of this, different doses of mulberry polyphenol extracts (0.5 and 1 g/kg) were added into Cantonese sausage, and the changes in the compositions and contents of volatile flavor substances, free fatty acids and free amino acids were studied. The effect of mulberry polyphenol on sausage’s sensory analysis was also investigated. It was found that after mulberry polyphenol was added, the number of volatile flavor substances in sausage decreased from 49 to 32, and the content of free fatty acids in sausage decreased obviously. With mulberry polyphenols added, the volatile flavor compounds in sausages decreased from 49 to 32, and the content of free fatty acids reduced significantly. Noticeably, due to the enhanced proteolysis, the release of flavored amino acids (Glu and Arg) in sausage was promoted. At the end of storage (10 days), the free amino acid content of sausage with 1 g/kg mulberry polyphenols added reached 5904.91 mg/100 g, which was 10.8% higher than that of the control. In general, the addition of mulberry polyphenols inhibited the formation of some volatile flavor substances, covered the unpleasant pork smell, promoted the release of flavoring amino acids, but had little effect on the composition of free fatty acids in sausage.

国家自然科学基金（3197161371）；清远市科技计划项目（DZXQY031）；广东省农业科研项目和农业技术推广项目（2020KJ103；2021KJ103）；广市科技计划项目（201807010080）