| 顶空固相微萃取-气相色谱-质谱法分离鉴定金华火腿的挥发性风味物质 |
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| 引用本文： | 田怀香,王璋,许时婴.顶空固相微萃取-气相色谱-质谱法分离鉴定金华火腿的挥发性风味物质[J].色谱,2006,24(2):177-180. |
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| 作者姓名： | 田怀香 王璋 许时婴 |
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| 作者单位： | School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China |
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| 摘 要： | 采用顶空固相微萃取法(HS-SPME)制备样品,利用气相色谱-质谱法（GC-MS）分离鉴定了金华火腿的挥发性风味物质。实验中筛选了固相微萃取纤维头,优化了固相微萃取的操作条件。用75 μm碳分子筛/聚二甲基硅氧烷（CAR-PDMS）纤维头,于60 ℃下对金华火腿样品顶空吸附40 min，于250 ℃下解吸2 min,采用GC-MS对解吸物进行分离鉴定。金华火腿样品的分析结果表明，其挥发性风味物质中含量较高的是醛、酸和酮类化合物,还有一些含硫或杂环化合物。
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| 关 键 词： | 顶空固相微萃取法 挥发性风味化合物 金华火腿 气相色谱-质谱法 |
| 文章编号： | 1000-8713（2006）02-0177-04 |
| 收稿时间： | 2005-03-07 |
| 修稿时间： | 2005年3月7日 |
Separation and Identification of Volatile Flavors of Jinhua Ham by Gas Chromatography-Mass Spectrometry Coupled with Head Space Solid Phase Microextraction |
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| TIAN Huaixiang,WANG Zhang,XU Shiying.Separation and Identification of Volatile Flavors of Jinhua Ham by Gas Chromatography-Mass Spectrometry Coupled with Head Space Solid Phase Microextraction[J].Chinese Journal of Chromatography,2006,24(2):177-180. |
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| Authors: | TIAN Huaixiang WANG Zhang XU Shiying |
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| Institution: | School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China |
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| Abstract: | Head space solid phase microextraction (SPME) technique was employed to extract volatile flavor compounds from the Chinese traditional food, Jinhua ham. Volatile flavor components of Jinhua ham were isolated and identified successfully by capillary gas chromatography-mass spectrometry (GC-MS). A 75 microm carboxen/poly (dimethysiloxane) (CAR-PDMS) fiber was selected to be the optimum fiber among four different fibers. Optimum adsorption time was 40 min at 60 degrees C. Aldehydes, carboxylic acids and acetones were the major flavor compounds of Jinhua ham. |
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| Keywords: | head space solid phase microextraction(HS-SPME) gas chromatography-mass spectrometry(GC-MS) volatile flavor compounds Jinhua ham |
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