| 吴宝森,刘姝韵,孙玥晖,张小敏,王桂瑛,程志斌,谷大海,徐志强,廖国周.固相微萃取法分析宣威火腿挥发性风味成分条件的优化[J].食品安全质量检测学报,2017,8(6):1993-1999 |
| 固相微萃取法分析宣威火腿挥发性风味成分条件的优化 |
| Optimization of analysis of volatile compounds of Xuanwei ham by solid phase microextraction |
| 投稿时间：2017-03-13 修订日期：2017-04-27 |
| DOI： |
| 中文关键词: 宣威火腿 固相微萃取 萃取头 萃取时间 萃取温度 |
| 英文关键词:Xuanwei ham solid phase microextraction extraction head extraction time extraction temperature |
| 基金项目:公益性行业(农业)科研专项(201303082)、云南省现代农业生猪产业技术体系专项(2017KJTX007) |
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| Author | Institution |
| WU Bao-Sen | College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province |
| LIU Shu-Yun | College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province |
| SUN Yue-Hui | College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province |
| ZHANG Xiao-Min | College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province |
| WANG Gui-Ying | College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province |
| CHENG Zhi-Bin | College of Food Science and Technology, Yunnan Agricultural University |
| GU Da-Hai | College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province |
| XU Zhi-Qiang | College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province |
| LIAO Guo-Zhou | College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province |
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| 中文摘要: |
| 目的 研究优化萃取宣威火腿风味物质的固相微萃取操作条件。方法 采用固相微萃取法(solid phase microextraction, SPME)和气相色谱-质谱联用法(gas chromatography-mass spectrometry, GC-MS)来萃取及分析宣威火腿中的风味成分, 选取了3种萃取头、4种萃取温度、4种萃取时间分析较好的萃取方法。结果 3种萃取头(85 μm PA、75 μm CAR/PDMS、100 μm PDMS)中75 μm CAR/PDMS萃取效果最好; 萃取温度为60 ℃时萃取风味成分种类最多; 萃取时间为30 min比其他3个时间(10、20、40 min)的萃取效果要好。宣威火腿的风味物质分析得43种物质, 其中包括醛类(10种)、酸类(14种)、醇类(6种)、烃类(5种)、酯类(5种)、酮类(3种), 且醛类和酸类物质含量较高。结论 75 μm CAR/PDMS萃取头, 60 ℃萃取温度和30 min萃取时间是较佳的萃取宣威火腿风味成分的条件。 |
| 英文摘要: |
| Objective To investigate the solid phase microextraction conditions for the extraction of flavor compounds from Xuanwei ham. Methods Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to extract and analyze the flavor components of Xuanwei ham. In order to analyze the optimal extraction method, 3 kinds of extraction heads, four kinds of extraction temperatures and four kinds of extraction time were selected. Results The extraction efficiency of 75 μm CAR/PDMS was the best in the 3 kinds of extraction heads (85 μm PA, 75 μm CAR/PDMS, and 100 μm PDMS), the flavor components were the most when the extraction temperature was 60 C, and the extraction effect of extraction time of 30 min was better than that of the other 3 kinds of extraction time (10, 20, 40 min). Totally 43 kinds of flavor compounds were detected from Xuanwei ham, including aldehydes (10 kinds), acids (14 kinds), alcohols (6 kinds), hydrocarbons and esters (5 kinds), ketones (3 kinds), and the content of aldehydes and acids was higher. Conclusion The 75 μm CAR/PDMS extraction head, extraction temperature of 60 ℃ and extraction time of 30 min are the best conditions for the extraction of flavor components of Xuanwei ham. |
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