Chinese Journal of Chromatography

Chinese Journal of Chromatography

• Articles • Previous Articles     Next Articles

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

PDF

1783

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)