期刊文献+

金华火腿风味物质吹扫捕集影响因素分析及关键参数确定 被引量:2

Analysis of Impacting Factors and Determination of Key Parameters for Flavor Compounds in Jinhua Ham Extracted by Automatic Purge and Trap Technique
下载PDF
导出
摘要 对吹扫捕集自动进样装置用于肉品风味物质提取进行探索。以金华火腿风味物质为研究对象,应用Plackett-Burman设计筛选吹扫捕集显著影响因素(P<0.05),针对显著影响因素再进行单因素和正交试验,最终确定吹扫捕集用于金华火腿风味物质提取的关键参数。结果表明,脱附时间对风味物质分离效果有较大影响,预热温度、吹扫时间和样品质量对响应值具有显著影响(P<0.05);关键参数为脱附时间0.50 min、预热温度70℃或75℃、吹扫时间11 min,样品质量5.5 g。进而与气相色谱-质谱联用测定金华火腿风味物质,分析得到48种成分,分别属于烷烃、醛类、酮类、醇类、酯类、单萜烯类和其他化合物。 The aim of this paper is to explore the application of purge and trap auto-sampler as a sample-saving,efficient and solvent-free extraction instrument for flavor compound extraction from Jinhua ham. A Plackett-Burman experimental design was used for finding the significant factors(P < 0.05). Then single factor and orthogonal array experiments were conducted on the significant factors to achieve the optimal conditions. The results indicated that desorption time could greatly affect the separation of flavor compounds. Preheating temperature,purge time and sample mass had a significant influence(P < 0.05) on response value. The optimal parameters were desorption time of 0.50 min,preheating temperature of 70 ℃ or 75 ℃,purge time of 11 min and sample mass of 5.5 g. Totally 48 volatile compounds were identified by gas chromatography-mass spectrometry(GC-MS) to be several classes of chemical compounds such as alkanes,aldehydes,ketones,alcohols,esters,monoterpenes and others.
出处 《食品科学》 EI CAS CSCD 北大核心 2014年第14期130-135,共6页 Food Science
基金 公益性行业(农业)科研专项(201303082-2 200903012)
关键词 金华火腿 风味物质 吹扫捕集 影响因素 关键参数 Jinhua ham flavor compounds purge and trap impacting factor key parameter
  • 相关文献

参考文献16

  • 1邓莉.热脱附、固相微萃取、同时蒸馏萃取对牛肉香精呈香组分提取效果的比较研究[J].北京工商大学学报(自然科学版),2011,29(2):13-17. 被引量:6
  • 2田怀香,王璋.热脱附-气质联用分析金华火腿挥发性风味[J].食品与机械,2007,23(3):10-12. 被引量:15
  • 3Ana I. Carrapiso,Lourdes Martín,ángela Jurado,Carmen García.Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham[J].Meat Science.2009(1)
  • 4Shoubao Yan,Jun Li,Xiangsong Chen,Jingyong Wu,Pingchao Wang,Jianfeng Ye,Jianming Yao.Enzymatical hydrolysis of food waste and ethanol production from the hydrolysate[J].Renewable Energy.2010(4)
  • 5田怀香,王璋,许时婴.GC-O法鉴别金华火腿中的风味活性物质[J].食品与发酵工业,2004,30(12):117-123. 被引量:74
  • 6Carol Cortada,Lorena Vidal,Sergio Tejada,Alicia Romo,Antonio Canals.Determination of organochlorine pesticides in complex matrices by single-drop microextraction coupled to gas chromatography–mass spectrometry[J].Analytica Chimica Acta.2009(1)
  • 7Xuwei Deng,Gaodao Liang,Jun Chen,Min Qi,Ping Xie.Simultaneous determination of eight common odors in natural water body using automatic purge and trap coupled to gas chromatography with mass spectrometry[J].Journal of Chromatography A.2011(24)
  • 8.Effect of pork fat addition on the volatile compounds of foal dry-cured sausage[J].Meat Science.2012(4)
  • 9Zhixiong Zhong,Gongke Li,Zhibin Luo,Binghui Zhu.Multi-channel purge and trap system coupled with ion chromatography for the determination of alkylamines in cosmetics[J].Analytica Chimica Acta.2011
  • 10秦宏兵,顾海东,尹燕敏.吹扫捕集气相色谱质谱法测定土壤中挥发性有机物[J].中国环境监测,2009,25(4):38-41. 被引量:32

二级参考文献96

共引文献271

同被引文献36

引证文献2

二级引证文献20

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部