• 成分分析 •

### 基于气相色谱-离子迁移谱结合多元统计学分析KCl部分替代NaCl对宣威火腿挥发性风味化合物的影响

1. （1.云南农业大学食品科学技术学院，云南 昆明 650201；2.云南农业大学云南省畜产品加工工程技术研究中心，云南 昆明 650201）
• 出版日期:2020-12-25 发布日期:2020-12-28
• 基金资助:
云南省现代农业生猪产业技术体系专项（2018KJTX013）；云南省科技计划项目国际科技合作专项（2018IA101）

### Influence of Partial Replacement of NaCl with KCl on the Volatile Compounds of Xuanwei Ham Investigated by Gas Chromatography-Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis

DING Xilin, WANG Guiying, ZOU Yingling, ZHAO Yaying, GE Changrong, LIAO Guozhou

1. (1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China)
• Online:2020-12-25 Published:2020-12-28

Abstract: In order to reduce the content of sodium salt in Xuanwei ham, the effect of partial replacement of NaCl with KCl on the volatile compounds of Xuanwei ham was studied. In this study, 100% NaCl was used as the control, and 30%, 40%, 50% and 60% KCl were used to replace NaCl and considered as treatment groups. By gas chromatography-ion mobility spectrometry (GC-IMS), the volatile compounds of Xuanwei ham were analyzed. The results showed that GC-IMS could quickly identify differences in volatile flavor compounds among ham samples. A total of 49 volatile compounds were detected from all samples, mainly including aldehydes, ketones, alcohols and esters. Multivariate statistical analysis including principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) could clearly distinguish Xuanwei ham samples with different levels of KCl substitution. In addition, based on PLS-DA analysis, a total of 24 compounds were selected and identified as characteristic markers (VIP > 1), including ethyl propanoate, 2-pentanone (monomer), ethyl acetate (dimer) and acetal, which were the important components contributing to the difference in flavor among Xuanwei hams with different levels of KCl substitution. According to the results of heat map clustering analysis, the control group and the 30% KCl substitution group were similar in flavor. Therefore, in order to maintain the flavor of traditional Xuanwei ham, the KCl substitution level should not exceed 30%.