同时蒸馏萃取和固相微萃取与气相色谱/质谱法结合分析巴马火腿的风味成分

采用同时蒸馏提取(SDE)和固相微萃取(SPME)2种前处理分离方法,以及气相色谱和质谱联用分析鉴定技术,对巴马火腿的挥发性风味进行了研究,共鉴定出99种成分,其中主要为醛类和醇类化合物,其次为酮、酯、酸、烃类化合物,另有少量含硫及杂环化合物,表明醛类和醇类化合物对巴马火腿的风味贡献较大。比较了SDE法和SPME法对风味成分的影响,结果发现,SDE法提取的巴马火腿主要成分为十六醛、3-羟基-2-丁酮、乙酸乙酯等;SPME法提取的巴马火腿主要成分为己醛、3-甲基丁醛、3-羟基-2-丁酮等。发现了9种新物质,如十六二烯酸甲酯、4-甲基苯酚和6-甲基-1-辛烯等。

Combination of Solid-phase Microextraction and Simultaneous Distillation Extraction Methods with GC to Analysis of Aroma Components in Parma Ham Flavor

99 compounds were identified for the Parma ham extracted by the simultaneous distillation and the solid-phase micro extraction methods with GC, most of them are aldehydes and alcohols, others are ketones, esters, acids, hydrocarbons,sulpher and circle compounds were also identified. Aldehydes and alcohols contribute much to the Parma ham flavor. The effect of the two methods on the volatile compounds were compared. The main compounds were Hexadecanal, Ethyl acetate and Hexanal, 3-Methyl-butanal,3-Hydrox- y-2-butanone by SDE and SPME respectively. Nine compounds identified in this study have not been previously reported, for example, Hexadecadienoic acid, Methyl ester, 4-Methyl- phenol , 6-Methyl-1-octene etc.