紫外照射和臭氧处理对新工艺火腿挥发性风味成分的影响研究  

作　　者：杜艳[1] 李兴民[1] 梁锋[1] 霍晓娜[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2006年第9期101-103,共3页Science and Technology of Food Industry

基　　金：国家"十五"重大科技专项(2001BA501A24)

摘　　要：实验研究紫外照射和臭氧处理对新工艺火腿挥发性风味成分的影响,研究结果得到:紫外灯照射和O3处理促进新工艺火腿脂肪氧化的最适处理水平分别为40min和30min,且对感官品质无显著影响;用SPME-GC/MS对金华火腿、新工艺火腿和促氧化处理后的火腿样品的挥发性风味成分进行分离鉴定,结果表明:金华火腿中鉴定得到92种,新工艺火腿中85种,经紫外灯照射后得到105种,经O3处理后得到109种挥发性风味物质。This paper studies the effect of ultraviolet light and ozone on volatile flavor compounds of curing-ham, results show： the best treatment time of ultraviolet light and ozone treated is 40min and 30min, respectively, and no obvious effect on the sensory evaluation was found. Using SPME-GC/MS techniques, the volatile flavor compounds in JinHua ham, ham processed with new technology and ham treated with ultraviolet light and ozone have been analyzed： 92 compounds in Jin-Hua ham, 85 in ham new processing, 105 in ultraviolet light-treated ham and 109 in ozonetreated ham.

关 键 词：紫外 臭氧 新工艺火腿 挥发性风味成分 SPME-GC/MS 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]