SPME-GC-MS法分析金华火腿风味物质的条件优化

Optimization of Condition for SPME-GC-MS Analysis of Flavor Compounds in Jinhua Ham

采用固相微萃取和气相色谱-质谱联用法分析金华火腿风味成分,并对其分析条件进行优化,为监测金华火腿加工中的风味变化提供合适方法。选用75μm CAR/PDMS萃取头,TG-wax MS色谱柱,利用Plackett-Burman设计法从可能影响响应值的因素中筛选出显著因素(P<0.05),对显著影响因素进行单因素和正交试验,确定优化条件。确定适宜分析条件为萃取温度55℃、萃取时间55 min、样品质量4.5 g/15 mL样品瓶,对金华火腿的风味物质分析得到55种成分,分别为烷烃、醛类、酮类、醇类、酸类、酯类和含硫含氮等化合物。

The aim of this work was to determine the optimal conditions for the analysis of flavor compounds in Jinhua ham. The volatile compounds were extracted by solid phase microextraction （SPME） and detected by gas chromatography- mass spectrometry （GC-MS）. The method was suitable for studying the flavor ingredients and monitoring quality changes of Jinhua ham during manufacturing. Using 75 μm carboxen/polydimethylsiloxane （CAR/PDMS） extraction fiber and TG-wax MS column, Plackett-Burman design was used to select significant factors （P〈 0.05） from the ones that might influence total area of main peaks. Single factor and orthogonal array experiments were conducted on the significant factors to determine the optimal conditions. The optimal extraction parameters were determined as follows： 4.5 g of sample subjected to extraction at 55℃ for 55 min. Fifty-five compounds including hydrocarbons, aldehydes, ketones, alcohols, acids, esters, sulfur compounds, nitrogen compounds and others were identified in Jinhua ham.