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