宣威火腿超临界CO_2萃取工艺研究及挥发性风味组分分析

Supercritical-CO_2 Extraction of Xuanwei Ham and Analysis of Its Volatile Flavor Components

为宣威火腿高值化利用与开发提供科学依据。以宣威火腿边角料为对象,采用超临界CO_2萃取技术萃取其中挥发性风味组分,并用SPME-GC-MS鉴定萃取物的风味组分。经正交试验优化萃取条件为:萃取温度60℃,萃取压力30 MPa,萃取时间3 h,高压泵频率(控制流量)24 Hz,在此优化条件下的萃取率达21.01%。宣威火腿风味组分共22种,其中烃类6种,酸类6种,醛类4种,酮类3种,酯类2种,杂环化合物1种。宣威火腿边角料在超临界CO_2最适萃取工艺下萃取效果最佳,萃取物香气浓郁,风味独特,可用来生产高质量风味调料,同时提高副产品利用率。

Provide a scientific basis to the high-value use and development for Xuanwei ham, The by-products of Xuanwei ham used as material, the volatile flavor components from Xuanwei ham were extracted by super-critical-CO2 and analyzed by SPME-GC-MS. The optimum extraction parameters optimized by orthogonal tests were extraction temperature 60 ~C, extraction pressure 30 MPa, extraction period 3 h and frequency of high pressure pump 24 Hz. Under the process optimization of supercritical-CO2 extraction of Xuanwei ham, the rate of extraction was 21.01%. 22 kinds of volatile flavor components were determined, and the volatile flavor components consisted of 6 kinds of carbohydrates compounds, 6 kinds of acids compounds, 4 kinds of aldehyde compounds, 3 kinds of ketone compounds, 2 kinds of ester compounds, 1 kind of heterocyclic compounds. The product was rich of aromas and unique flavor. It was used to produce high quality flavor seasoning, and it can improve utilization of by-products at the same time.