顶空吹扫捕集-气相色谱-质谱法分离鉴定强化高温火腿中的挥发性风味物质  

Separation and Identification of Volatile Flavors of High-Temperature Intensified Ham by Gas Chromatography-Mass Spectrometry Coupled with Head Space Purge and Trap

作　　者：唐静[1] 张迎阳[1] 吴海舟[1] 陈肖[1] 章建浩[1] 

机构地区：[1]南京农业大学食品科技学院,农业部农畜产品加工与质量控制重点开放实验室,教育部肉品加工与质量控制重点实验室,国家肉品质量安全控制工程技术研究中心,江苏南京210095

出　　处：《食品科学》2014年第8期115-120,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD28B01);公益性行业(农业)科研专项(200902012);江苏高校优势学科建设工程资助项目

摘　　要：采用顶空吹扫捕集法提取、气相色谱-质谱联用技术分离鉴定强化高温加工过程中腌制结束、成熟中期、成熟结束、后熟中期、后熟结束期火腿中的挥发性风味化合物,并研究新工艺过程中挥发性风味物质的发展规律,并采用相对气味活度值判定其特征性风味化合物。结果表明:挥发性风味成分种类与传统工艺相似,但相对含量有所不同,尤其是酸类、酯类;同时新检测出茚、二苯并呋喃、2,3-二甲基萘等化合物;相对气味活度法判定其主体挥发性成分为3-甲基丁醛、二甲基二硫化合物、2-壬烯醛、2-辛烯醛、辛醛、壬醛、庚醛、戊醛、己醛、1-辛烯-3-醇、1-庚醇11种。Volatile flavor compounds from high-temperature intensified ham were extracted by purge and trap and analyzed by gas chromatographic-mass spectrometry （GC-MS）.Ham samples were collected at five different stages：the end of salting,the middle stage of aging,the end of aging,the middle stage of post-aging and the end of post-aging.The results showed that the composition of volatile compounds was similar between high-temperature intensified ham and traditional dry-cured ham,but the contents of some volatile compounds showed a significant difference between them,especially for acids and esters.Indene,dibenzofuran and 2,3-dimethyl-naphthalene were first detected in high-temperature intensified ham.Totally 11 key flavor compounds were identified by relative odor activity value （ROAV）,including 3-methyl-butanal,dimethyl-disulfide,2-nonenal,2-octenal,octanal,nonanal,heptanal,pentanal,hexanal,l-octen-3-ol and 1-heptanol.

关 键 词：顶空吹扫捕集 强化高温 挥发性风味化合物 相对气味活度法 特征风味化合物 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]