6 种安徽地方火腿不同部位特征香气的气相色谱-离子迁移谱表征

采用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）技术建立6 种安徽地方火腿不同部位特征香气的快速分析方法。结果表明：GC-IMS仪检出107 种挥发性风味物质及其强度信息，但受限于数据库仅鉴定出48 种，包括单体和二聚体；样品中主要的挥发性风味物质包括11 种醇类（正丁醇、正戊醇、正丙醇、2-甲基丙醇、2-己醇等）、9 种酮类（丙酮、2-丁酮、3-羟基-2-丁酮、2-戊酮等）、12 种醛类（正丙醛、异丁醛、正戊醛、异戊醛、正己醛等）、10 种酯类（乙酸乙酯、丙酸乙酯、丁酸乙酯、异戊酸乙酯等）、2 种酸类（正丁酸和异戊酸）及4 种其他成分；采用主成分分析法有效分析了6 种安徽地方火腿不同部位特征香气的相似度，结果表明，不同的猪品种和取样部位之间有较大差异。GC-IMS可用于干腌火腿中挥发性风味物质的快速、全面检测，结合主成分分析可提供火腿品种及品质的信息。

Characterization of Aroma Components in Three Different Parts of Chinese Dry-Cured Hams Made from Six Local Pig Breeds in Anhui,China by Gas Chromatography-Ion Mobility Spectrometry

A rapid method for analyzing the characteristic aroma components of three different parts of dry-cured hams made from six local pig breeds in Anhui was proposed using gas chromatography-ion mobility spectrometry (GC-IMS). A total of 107 volatile flavor compounds were detected, only 48 of which were identified including monomers and dimers. A total of 11 alcohols (1-butanol, 1-pentanol, 1-propanol, 2-methylpropanol, 2-hexanol, etc), 9 ketones (2-propanone, 2-butanone, 3-hydroxy-2-butanone, 2-pentanone, etc), 12 aldehydes (propanal, 2-methylpropanal, pentanal, 3-methylbutanal, hexanal, etc), 10 esters (ethyl acetate, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutyrate, etc), 2 carboxylic acids (butyric acid and 3-methylbutanoic acid) and 4 other compounds were considered as the main volatile compounds in the samples. Moreover, principal component analysis (PCA) effectively distinguished the variation in the aroma of different parts of ham and of hams made from different pig breeds. GC-IMS combined with PCA proved to be a rapid and comprehensive method for quality evaluation of Chinese dry-cured hams made from different pig breeds based on volatile compounds data.