金华火腿中挥发性风味物质形成过程及变化规律研究

以60只杂交猪后腿为原料,按照传统工艺加工金华火腿,采用固相微萃取(SPME)技术和气谱-质谱联用仪(GC-MS)分离、鉴定技术,研究了金华火腿股二头肌中挥发性风味化合物的形成变化规律。从6个不同加工时期的样品中共鉴定出191种物质,包括43种烃、31种醛、24种酮、21种酯、19种醇、17种羧酸、16种杂环化合物、5种内酯、5种含氯化合物、4种含硫化合物、2种酚、2种酸酐、1种酰胺和1种醚。其中醛类、醇类、烃类、酮类、酸类和酯类化合物含量较高,但各类风味物质的化合物种类和含量的变化规律各不相同。随着加工进行,肌肉中的挥发性化合物种类逐渐增多,但化合物总含量以晒腿结束和成熟中期最高。研究结果表明,与国外干腌火腿相比,金华火腿成品中羧酸、支链化合物、芳香族化合物及杂环化合物种类和含量较多,可能是金华火腿的风味特征。

Study on the Forming and Changing Process of Volatile Flavor Compounds in Jinhua Ham

Sixty cross-line pig legs were processed into Jinhua hams by traditional processing technology and the forming and changing process of flavor volatiles in biceps femoris of Jinhua ham was studied using Solid Phase Micro—Extraction(SPME)coupled with Gas Chromatography and Mass Spectrometer(GC- MS).Totally 330 volatiles were detected from muscle samples of the 6 processing stages and 191 compounds identified.The identified compounds included 43 hydrocarbons,31 aldehydes,24 ketones,21 esters,19 al- cohols,17 carboxylic acid,16 heterocyclic compounds,5 lactones,5 chloride compounds,4 sulphur com- pounds,2 phenols,2 acid anhydrides,1 amide and 1 ether.The dominant compound families in concentra- tion were aldehyde,alcohol,hydrocarbon,ketone,carboxylic acid and ester though they shared different forming and changing process in the varieties and their concentrations of volatile compounds.The number of volatile compounds in muscle increased gradually along with the progress of processing,while the total vola- tile concentration showed highest value after sun—drying stage and half aging.The research results indicated that carboxylic acid,branched compound,aromatic compound and heterocyclic compound from Jinhua ham were rich both in compound amounts and in their concentrations compared with foreign dry—cured hams, which might be the flavor character of Jinhua ham.