食品科学

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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

李 鑫1,刘登勇1,2,徐幸莲1,周光宏1,*   

  1. 1.南京农业大学 教育部肉品加工与质量控制重点实验室,江苏 南京 210095;
    2.渤海大学食品科学研究院,辽宁 锦州 121013
  • 出版日期:2014-07-25 发布日期:2014-08-26
  • 通讯作者: 周光宏
  • 基金资助:

    公益性行业(农业)科研专项(201303082-2;200903012)

Analysis of Impacting Factors and Determination of Key Parameters for Flavor Compounds in Jinhua Ham Extracted by Automatic Purge and Trap Technique

LI Xin1, LIU Deng-yong1,2, XU Xing-lian1, ZHOU Guang-hong1,*   

  1. 1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University,
    Nanjing 210095, China; 2. Food Science Research Institute, Bohai University, Jinzhou 121013, China
  • Online:2014-07-25 Published:2014-08-26
  • Contact: ZHOU Guang-hong

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。

关键词: 金华火腿, 风味物质, 吹扫捕集, 影响因素, 关键参数

Abstract:

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.

Key words: Jinhua ham, flavor compounds, purge and trap, impacting factor, key parameter

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