金华火腿挥发性风味物质

采用同时蒸馏提取(SDE)法和顶空固相微萃取(HS SPME)法制备样品,利用 GC MS分离,鉴定了金华火腿的挥发性风味物质. 比较了两种样品制备方法的优劣,鉴定了金华火腿中 143种挥发性风味组分,并分析了风味成分的生成途径.在 SDE的结果中,最丰富的是醛类化合物,出峰面积相对比例为48%,其次是酸类23 45%,酮类 8 52%;在 SPME结果中,出峰面积相对比例较高的是醇、酸和醛类化合物,分别为26 8%、25 84%和 19 83%.两种方法得到的结果差异是由于处理过程的不同造成的,SDE中有2 h的高温蒸煮过程,因而其结果可以表征熟火腿的香气成分;而SPME则直接吸附萃取香气成分,未使香气成分发生变化,因而可以表征生火腿的香气成分,两种方法在研究金华火腿的挥发性风味物质方面可相互补充.

Research on Volatile Flavors of Jinhua Ham

Traditional simultaneous distillation extraction (SDE) and solid-phase micro extraction (SPME) techniques were compared for their effectiveness in the extraction of volatile flavor compounds from the Chinese traditional Jinhua ham. 143 Jinhua ham volatile flavor components were isolated and identified successfully by the capillary gas chromatography - mass spectrometry (GC-MS). The formation approaches of some flavor components were discussed. The aldehyde compounds, which reached 48%, were the major volatiles in the experimental results of SDE, followed by carboxylic acids of 23.45% and ketones of 8.52%. Lipid degradation and oxidation resulted from two hours high temperature cooking with SDE procedure produced more aldehyde compounds, which released fatty aromas to cooked Jinhua ham. Alcohols, carboxylic acids and aldehyde compounds, with the real contents of 26.8%, 25.84% and 19.83%, respectively, were the major flavor compounds of Jinhua ham from SPME procedure results. Aroma compounds were adsorbed and concentrated directly on the fiber in SPME procedure, so that not changed at all. As a result, the SPME experimental results could represent the volatile flavor components of raw Jinhua ham.