Strengthening calcium and phosphorus rabbit products were developed by supermicro bone meal as a fortified source, the effect on rabbit floss's amine acid and volatile flavor components of different amount of bone meal was investigated . The results showed that:amino acids and volatile flavor components showed significant differences adding different bone meal, the addition amount of 5%was the best, amino acid composition was more complete, with good flavor. Under this condition, amino acid content was the highest (44.88%), essen-tial amino acids (EAA) of the total amino acid (TAA) ratio reached 33.89%, higher than conventional prod-ucts;flavor composition of species and content were the best, 42 kinds and 92.511%, respectively, including 3 alcohols, 10 aldehydes, 3 ketones, 5 pyrazine, 6 acids, 14 alkanes, 1 miscellaneous ring compound and other species, the contents of aldehydes and pyrazines with characteristic flavor was 26.922%and 4.63%, re-spectively.%以超微骨粉作为营养强化源开发强化钙磷兔肉松制品,研究了通过不同超微骨粉添加量对兔肉松产品氨基酸和挥发性风味物质组成的影响.结果表明:添加不同骨粉的兔肉松的氨基酸和挥发性风味成分呈现显著差异,而5%的添加量最佳,制得的兔肉松氨基酸组成较齐全,产品风味佳.在此条件下,兔肉松中氨基酸含量最高(44.88%),必须氨基酸(EAA)占总氨基酸(TAA)比例达到33.89%,高于常规产品;风味物组成种类和含量最好,分别为42种和92.511%,包括醇类3种,醛类10种,酮类3种,吡嗪类5种、酸类6种,烷烃类14种,杂环及其他化合物1种,其中具有特征风味的醛类和吡嗪类含量分别达到26.922%和4.63%.
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