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

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

采用顶空固相微萃取法(H S-SPME)制备样品,利用气相色谱-质谱法(GC-M S)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75μm碳分子筛/聚二甲基硅氧烷(CAR-PDM S)纤维头,于60℃下对金华火腿样品顶空吸附40m in,于250℃下解吸2m in,采用GC-M S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。

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.