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