Abstract:

The aim of this work was to determine the optimal conditions for the analysis of flavor compounds in Jinhua
ham. The volatile compounds were extracted by solid phase microextraction (SPME) and detected by gas chromatographymass
spectrometry (GC-MS). The method was suitable for studying the flavor ingredients and monitoring quality changes of
Jinhua ham during manufacturing. Using 75 μm carboxen/polydimethylsiloxane (CAR/PDMS) extraction fiber and TG-wax
MS column, Plackett-Burman design was used to select significant factors (P ＜ 0.05) from the ones that might influence
total area of main peaks. Single factor and orthogonal array experiments were conducted on the significant factors to
determine the optimal conditions. The optimal extraction parameters were determined as follows: 4.5 g of sample subjected
to extraction at 55 ℃ for 55 min. Fifty-five compounds including hydrocarbons, aldehydes, ketones, alcohols, acids, esters,
sulfur compounds, nitrogen compounds and others were identified in Jinhua ham.

Key words: solid phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS), Jinhua ham, flavor compounds, optimization