同时蒸馏萃取法提取金华火腿风味物质条件优化  

Optimization of extraction process of flavor compounds in Jinhua ham by simultaneous distillation and solvent extraction

作　　者：徐欢 励建荣 韩晓祥 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310035

出　　处：《食品工业科技》2009年第3期128-131,共4页Science and Technology of Food Industry

基　　金：浙江省重大科技攻关项目(2006C12081)。

摘　　要：以金华火腿为原料,乙醚作为提取溶剂,采用同时蒸馏萃取法(SDE)提取金华火腿风味物质,以提取时间、料液比和溶剂用量为考察因素,采用L9(34)正交实验确定了同时蒸馏萃取法提取风味物质的最佳工艺:提取时间150min,料液比1∶2,溶剂用量50mL,并通过气相色谱/质谱联用法从蒸馏萃取物中共分离鉴定了40种化合物,主要为羧醛类、酸类、烷烃类、醇酮类、呋喃类和其他化合物,其中醛类和羧酸类含量较高,占总提取量的40.32%。The flavor compounds were obtained by simultaneous distillation and solvent extraction from Jinhua ham which were used ether as extraction solvent.The influence of extraction time, solid-liquid ratio and the volume of ether was studied through an orthogonal experiment.The optimum extraction conditions were obtained as follows. extraction time was 150min at the solid-liquid ratio of 1：2 （w/v）, the volume of ether was 50mL, and forty compounds were tentatively identified by GC-MS in the volatile fraction.Main constituents of the extract were found to be aldehydes, acids, alkanes,alcohol ketones,furans and other compounds,of which the contents of aldehydes and acids were relatively high and made up 40.32% of the total volatile substances extracted.

关 键 词：同时蒸馏萃取法 金华火腿 风味物质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]