金华火腿重要香味化合物的分离鉴定及其生成机理初探

Isolation and Identification of Jin-Hua Ham Flavor and Their Forming Mechanism

用同时蒸馏-提取器(SDE,simultaneousdistillationextractor)提取金华火腿中的挥发性香味物质,用Vigreux柱将其浓缩,浓缩物用气相色谱-质谱联用仪(GC-MS)进行分离鉴别。结果表明,重要的肉香味化合物(E,E)-2,4-癸二烯醛、2-乙基呋喃以及2-戊基呋喃被鉴定出;且本实验分离出的化合物中有多种是在以前对金华火腿的研究报告中未见的:如3-甲基-2-(2-羰丙基)-呋喃、甲基戊基二硫、2-辛烯-1-醇(Z)-2-庚烯醛等。

Using simultaneous distillation-extraction technique, the volatile aroma compounds of Jin-Hua ham were investigated by means of GC-MS. Several important meat flavor compounds such as (E,E)-2,4-nonadienal, 2-ethyl-furan and 2-pentyl-furan were identified from Jin-Hua Ham. Several compounds identified in this study have not had been previously reported:3- methyl-2-(2-oxopropyl)furan, 2-octen-1-ol, (Z)-Heptenal, methyl n-pentyl-disulphide etc.