固相微萃取法分析宣威火腿挥发性风味成分条件的优化.pdf

2017年6月
Journal of Food Safety and Ouality
Jun..2017
固相萃取法分析宣威火腿挥发性风味
成分条件的优化
吴宝森2,刘妹韵2,孙玥晖2,张小敏2,王桂瑛2,程志斌2,谷大海,2
徐志强2,廖国周
(1.云南农业大学食品科学技术学院,昆明650201;2.云南省畜产品加工工程技术研究中心,昆明650201)
摘要:目的研究优化萃取宜威火腿风味物质的固相徴萃取操作条件。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)来萃収及
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
种萃取头(85umPA、75 um CAR/PDMS、100 Hm PDMS)中75 um 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30min比其他3个时间(10、20、40min)的萃取效果要好。宣威火腿
的风味物质分析得43种物质,其中包括类(10种和)、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75mCAR/PDMS萃取头,60℃萃取温度和30min萃取时间是较
佳的萃取宣威火腿风味成分的条件。
关键词:宣威火腿;固相萃取;萃取头;萃取时间;萃取温度
ptimization of analysis of volatile compounds of Xuanwei ham by solid
hase microextraction
CHENG Zhi-bin, GU Da-hai, XU Zhi-qiang LIAO Guo-zhu ("I-ying 12.
WU Ba0-sen1, 2. L]U Shu-yun1 2, SUN Yue-hui.2. ZHANG Xiao-min, WANG G
(1. College of Food Science and Technolog, Ynnnan Agricultural University, Kunming 650201, China; Livestock
Product Processing Engineering and Technology Research Center of Yunnan Province, Kunming 650201, China)
ABSTRACT: Obiective To investigate the solid phase microextraction conditions for the extraction of flavor
compounds from Xuanwei ham. Methods Solid phase microextraction(PME)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
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
Fund: Special Fund for Agro-scientific Research in the Public Interest(201303082)and Special Fund for Swine Industry Technology System of
Yunnan Modern Agriculture(2017KJTX00?)
*通讯作者:王桂瑛,副教授,主要研究方向为食品安全与质量控制。E-mail: kmwgy@126.c0m
廖国周,博」,副教授,主要研究方向为畜产品加工与质量控制。E-mail:liaoguozhou@ynan.edu.cn
*Corresponding author: WANG Gui-ying, Associate Professor, Coilege of Food Science and Technology, Yunnan Agricultural University
Kunming650201,ChinaE-mail:kmwgy(@126.com
LIAO Guo-zhou, Ph. D, Associate Professor, College of Food Science and Technology, Yunnan Agricultural University
Kunming650201,China.E-mail:liaoguozhou(@yau.edu.cn
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