食品科学

• 分析检测 • 上一篇    下一篇

顶空吹扫捕集-气相色谱-质谱法分离鉴定强化高温火腿中的挥发性风味物质

唐 静,张迎阳,吴海舟,陈 肖,章建浩*   

  1. 南京农业大学食品科技学院,农业部农畜产品加工与质量控制重点开放实验室,教育部肉品加工与质量控制重点实验室,
    国家肉品质量安全控制工程技术研究中心,江苏 南京 210095
  • 出版日期:2014-04-25 发布日期:2014-05-13
  • 通讯作者: 章建浩
  • 基金资助:

    “十二五”国家科技支撑计划项目(2012BAD28B01);公益性行业(农业)科研专项(200902012);
    江苏高校优势学科建设工程资助项目

Separation and Identification of Volatile Flavors of High-Temperature Intensified Ham by Gas Chromatography-Mass Spectrometry Coupled with Head Space Purge and Trap

TANG Jing, ZHANG Ying-yang, WU Hai-zhou, CHEN Xiao, ZHANG Jian-hao*   

  1. National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education,
    Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology,
    Nanjing Agricultural University, Nanjing 210095, China
  • Online:2014-04-25 Published:2014-05-13
  • Contact: ZHANG Jian-hao

摘要:

采用顶空吹扫捕集法提取、气相色谱-质谱联用技术分离鉴定强化高温加工过程中腌制结束、成熟中 期、成熟结束、后熟中期、后熟结束期火腿中的挥发性风味化合物,并研究新工艺过程中挥发性风味物质的发展 规律,并采用相对气味活度值判定其特征性风味化合物。结果表明:挥发性风味成分种类与传统工艺相似,但相 对含量有所不同,尤其是酸类、酯类;同时新检测出茚、二苯并呋喃、2,3-二甲基萘等化合物;相对气味活度法 判定其主体挥发性成分为3-甲基丁醛、二甲基二硫化合物、2-壬烯醛、2-辛烯醛、辛醛、壬醛、庚醛、戊醛、己 醛、1-辛烯-3-醇、1-庚醇11 种。

关键词: 顶空吹扫捕集, 强化高温, 挥发性风味化合物, 相对气味活度法, 特征风味化合物

Abstract:

Volatile flavor compounds from high-temperature intensified ham were extracted by purge and trap and analyzed
by gas chromatographic-mass spectrometry (GC-MS). Ham samples were collected at five different stages: the end of salting,
the middle stage of aging, the end of aging, the middle stage of post-aging and the end of post-aging. The results showed that
the composition of volatile compounds was similar between high-temperature intensified ham and traditional dry-cured ham,
but the contents of some volatile compounds showed a significant difference between them, especially for acids and esters.
Indene, dibenzofuran and 2,3-dimethyl-naphthalene were first detected in high-temperature intensified ham. Totally 11 key
flavor compounds were identified by relative odor activity value (ROAV), including 3-methyl-butanal, dimethyl-disulfide,
2-nonenal, 2-octenal, octanal, nonanal, heptanal, pentanal, hexanal, 1-octen-3-ol and 1-heptanol.

Key words: head-space purge and trap (HS-PT), high-temperature intensified ham, volatile flavor compounds, relative odor activity value, key odor compound

中图分类号: