脂质氧化和水解是形成腊肠特征风味的重要途径，但过度氧化会造成腊肠品质的劣变。桑椹多酚是一类天然抗氧化剂，被证实可以有效缓解腊肠储藏过程中的氧化反应，然而其通过调控腊肠脂质氧化和水解来改变腊肠风味的相关机制还鲜有研究报道。鉴于此，该研究将桑椹多酚提取物（1 g/kg）加入到肉糜中，制成广式腊肠，跟踪28 d的储藏过程中腊肠的脂质氧化代谢产物（共轭二烯、共轭三烯、TBARS和己醛）以及脂肪酸（中性脂肪酸、游离脂肪酸和磷脂）的组成变化。研究发现，桑椹多酚主要通过抑制脂质次级代谢产物（己醛和丙二醛）来延缓腊肠的脂质氧化。经过28 d的储藏期后，桑椹腊肠中己醛与丙二醛的含量较对照组分别下降63.10%与28.05%。此外，储藏过程中桑椹多酚还可以有效抑制腊肠储藏过程中游离脂肪酸、磷脂的释放。经过28 d的储藏期后，与对照组相比，桑椹腊肠的游离脂肪酸含量下降了9.59%。同时，桑椹多酚还可以减少风味物质中醛类物质的产生和积累。综上所述，桑椹多酚主要通过延缓腊肠储藏过程中脂质的降解及次级氧化过程来调控产品的风味。

Lipid oxidation and hydrolysis are important routesto form the characteristic flavor of sausage, but excessiveoxidation will cause the deterioration of sausage quality. Mulberry polyphenols area class of natural antioxidants, which havebeen provento be effective in retarding oxidation reaction of sausage during storage. However, there are few research reports on the related mechanismsof changing the flavor of sausage through regulating lipid oxidation and hydrolysis of sausages bymulberry polyphenols. In view of this, the mulberry polyphenol extract (1 g/kg) was added to mincedmeat to prepare Cantonese sausage, and the changes inlipid oxidation metabolites (conjugated diene, conjugated triene, TBARS and hexanal) and fatty acids (neutral fatty acids, free fatty acids and phospholipids) of the sausage were trackedduring 28 days of storage. It was found that the mulberry polyphenols delayedlipid oxidation in sausage mainly through inhibitinglipid secondary metabolites (hexanal and malondialdehyde). After 28 days of storage, the contents of hexanal and malondialdehyde in sausage with mulberry polyphenols decreased by 63.10% and 28.05%, respectively, compared with the control. In addition, mulberry polyphenols could effectively inhibit the release of free fatty acids and phospholipids during sausage storage. After 28 days of storage, the content of free fatty acids in the sausage with mulberry polyphenols decreased by 9.59% compared with the controlgroup. At the same time, mulberry polyphenols could also reduce the generation and accumulation of aldehydes in flavor substances. In summary, mulberry polyphenols mainly regulate the flavor of the sausage by delaying the lipiddegradationand secondary oxidation during storage.

广东省农业科学院食品营养与健康研究中心建设运行经费（XTXM 202205）；国家自然科学基金项目（31972074）；清远市科技计划项目（DZXQY031）；广东省农产品加工技术研发中试公共服务平台产业支撑能力提升与服务体系建设“粤财农[2021]170号”资助项目