色谱

色谱

• 研究论文 • 上一篇    下一篇

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

田怀香,王璋,许时婴

  

  1. School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China
  • 收稿日期:2005-03-07 修回日期:1900-01-01 出版日期:2006-03-30 发布日期:1987-06-25
  • 通讯作者: 田怀香

Separation and Identification of Volatile Flavors of Jinhua Ham by Gas Chromatography-Mass Spectrometry Coupled
with Head Space Solid Phase Microextraction

TIAN Huaixiang, WANG Zhang, XU Shiying

  

  1. School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China
  • Received:2005-03-07 Revised:1900-01-01 Online:2006-03-30 Published:1987-06-25
  • Contact: TIAN Huaixiang

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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。

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

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 μm 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 ℃. Aldehydes, carboxylic acids and acetones were the major flavor compounds of Jinhua ham.

Key words: gas chromatography-mass spectrometry (GC-MS), Jinhua ham , volatile flavor compounds, head space solid phase microextraction (HS-SPME)