摘要
以小尾寒羊前腿肉为原料,通过响应面分析优化低温羊肉火腿的萃取条件,并采用顶空固相微萃取和气质联用技术检测分析低温羊肉火腿中的主要挥发性风味物质。结果表明:低温羊肉火腿优化后的最佳萃取条件为65μm PDMS/DVB萃取头,萃取时间40min,萃取温度45℃,萃取样品量3g。在此条件下,在低温羊肉火腿中检测出烃类、杂环类化合物、醛类、酯类、醇类、酮类、酸类、醚类等共54种挥发性风味物质。
The optimal processing of pasteuried mutton ham is investigated through response surface analysis and the volatile flavor compounds in pasteuried mutton ham are determined through solid-phase micro extraction and gas chromatography-mass spectrometry.The results show that the optimal extraction conditions of pasteuried mutton ham are as follows：SPME 65 μm PDMS/DVB, extraction time of 40 min,extraction temperature of 45 ℃ and sampling volume of 3 g.Under such conditions,there are 54 kinds of main volatile flavor compounds are found in the pasteuried mutton ham,including hydrocarbons,heterocyclic compounds,aldehydes,esters,alcohols,ketones,acids, ethers,etc.
出处
《中国调味品》
CAS
北大核心
2015年第10期106-111,119,共7页
China Condiment
