SPME和SDE法提取的金华火腿与巴马火腿风味物质比较

Comparison of the volatile substance from Jinhua ham and Parma ham by SPME and SDE methods

金华火腿和巴马火腿分别经同时蒸馏(SDE)和固相微萃取(SPME)法提取,用气-质联用仪对其进行分析,结果表明:醇、醛、酮、酯、烷烃、含硫及杂环化合物是两种干腌火腿的共有成分,且其风味组成相似,但各成分的含量存在明显差异。重要的火腿香味物质3-甲基丁醛、戊醛、己醛、庚醛、苯乙醛、2-辛烯醛、壬醛、辛醛、2,3-辛二酮、乙酸乙酯、1-辛烯-3-醇和癸酸等均由两种方法检出。两种方法均检出金华火腿中醛类和酸类含量较巴马火腿多,而巴马火腿中醛类和烷烃类或醇类的含量较金华火腿多。两种火腿采用两种方法检出的风味物质不同之处在于SPME法检出金华火腿的酸类物质种类和含量均较巴马火腿高,而SDE法检出巴马火腿的醇类物质的种类和含量均较金华火腿高。

Volatile flavor compounds from the Jinhua ham and Parma ham by simultaneous distillation extraction（SDE） and solid- phase microextraction（SPME） methods respectively, and identified by the gas chromatography-mass spectrometry. Results showed that the alcohols, aldehydes, ketones, esters, sulphur and ciscarbons are the common components and the flavor compounds are similar except the content is very different. Twelve compounds are all identified by the two techniques; there are more ketones and acids while less aldehydes and hydrocarbons or alcohols in Parma ham;the difference is that there are more acid and alcohols in Jinhua ham and Parma ham by SPME and SDE respectively.