基于固相萃取整体捕集剂-气相色谱-质谱金华火腿挥发性风味物质分析

Analysis of the Volatile Compounds of Jinhua Ham by Monolithic Material Sorptive Extraction Coupled with Gas Chromatography-Mass Spectrometry

采用固相萃取整体捕集剂提取,热脱附结合气相色谱-质谱分析金华火腿样品中的挥发性化合物,并对其分析条件进行优化。通过设计正交试验,比较分析不同因素水平条件下的结果,最终确定适宜分析条件为,选择固相萃取整体捕集剂(Mono TrapTM RCC18)、萃取样品量5 g、萃取温度60℃、萃取时间60 min。对金华火腿的风味物质分析得到31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。

A monolithic material sorptive extraction coupled with gas-chromatography-mass spectrometry method has been established and applied to evaluate the volatile compounds of Jinhua ham.Orthogonal experimental design was used to examine the effects of parameters including types of MonoTrap^TM,sample amount,temperature and extraction time.The optimal extraction parameters were determined as follows：5.0 g of sample were subjected to extraction at 60 ℃ for 60 min using MonoTrap^TM RCC18.A total of thirty-one compounds,including hydrocarbons,aldehydes,ketones,alcohols,acids,esters,sulfur compounds,nitrogen compounds and others,were identified in Jinhua ham using the proposed method.