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目的研究优化萃取宣威火腿风味物质的固相微萃取操作条件。方法采用固相微萃取法(solid phase microextraction,SPME)和气相色谱-质谱联用法(gas chromatography-mass spectrometry,GC-MS)来萃取及分析宣威火腿中的风味成分,选取了3种萃取头、4种萃取温度、4种萃取时间分析较好的萃取方法。结果 3种萃取头(85μm PA、75μm CAR/PDMS、100μm PDMS)中75μm CAR/PDMS萃取效果最好;萃取温度为60℃时萃取风味成分种类最多;萃取时间为30 min比其他3个时间(10、20、40 min)的萃取效果要好。宣威火腿的风味物质分析得43种物质,其中包括醛类(10种)、酸类(14种)、醇类(6种)、烃类(5种)、酯类(5种)、酮类(3种),且醛类和酸类物质含量较高。结论 75μm CAR/PDMS萃取头,60℃萃取温度和30 min萃取时间是较佳的萃取宣威火腿风味成分的条件。
OBJECTIVE To study the operating conditions of solid-phase microextraction for extracting flavonoids from Xuanwei ham. Methods The flavor components of Xuanwei ham were extracted and analyzed by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Three extraction heads , Four kinds of extraction temperature, four kinds of extraction time analysis better extraction method. Results The 75μm CAR / PDMS extraction was the best in the three extraction heads (85μm PA, 75μm CAR / PDMS and 100μm PDMS). The extraction flavors were most abundant at the extraction temperature of 60 ℃. The extraction time was 30 min longer than the other three time 10,20,40 min) extraction effect is better. The flavors of Sherwin-Humps were analyzed for 43 substances including aldehydes (10 species), acids (14 species), alcohols (6 species), hydrocarbons (5 species), esters (3 species), and aldehydes and acids content is higher. Conclusion 75μm CAR / PDMS extraction head, 60 ℃ extraction temperature and 30 min extraction time are the best conditions for extraction of flavor components of Xuanwei ham.