恩施土家烟熏腊肉挥发性成分提取

以恩施土家烟熏腊肉为研究对象，分别采用索氏提取法、水蒸气蒸馏法、同时蒸馏萃取法和顶空固相微萃取法提取其挥发性物质，结合GC-MS技术对挥发性物质进行了定性定量分析与检测，并对比了各提取方法对挥发性物质分布与含量的影响。结果表明：在4种提取方法中烟熏腊肉挥发性物质种类分别为83种、53种、79种和62种，其中相同的挥发性物质有22种。这些挥发性物质分别为烃类、醇类、酚类、醛类、酸类、酯类、醚类及其他含硫含氮杂环化合物；各挥发性物质含量较大的为经顶空固相微萃取法提取得到的苯酚，为42016.73 ng/g。通过各挥发性物质的香气活度值(OAV)分析发现，对烟熏腊肉风味有贡献的主要风味物质59种，其中香气活度值较突出的为经顶空固相微萃取法提取得到的愈创木酚，高达10934。对比各提取方法结果发现，虽然不同提取方法各有优缺点，可以相互补充；但是通过顶空固相微萃取法得到的大部分挥发性物质相对含量比其他方法要高。同时对挥发物质进行了风味总结和嗅闻分析。

Extraction of volatile components from Enshi Tujia smoked bacon

The volatile substances of Enshi Tujia smoked bacon (ETSB) were extracted by soxhlet extractor method (SE), steam distillation (SD), simultaneous distillation extraction (SDE) and headspace solid phase microextraction (HS-SPME), respectively. The volatile substances were analyzed by GC-MS technology and the detection results under each extraction method were analyzed and compared qualitatively and quantitatively finally. The results showed that the volatile species of ETSB in the four extraction methods were 83, 53, 79 and 62, respectively, of which 22 were the same volatile components. These volatile substances were hydrocarbons, alcohols, phenols, aldehydes, acids, esters, ethers and other sulfur-containing nitrogen-containing heterocyclic compounds. Among the volatile substances, the concentration of phenol extracted by HS-SPME was the highest, which was 42016.73 ng/g. Through the odor activity value (OAV) analysis of each flavor substance, it was found that there were main 59 flavor compounds that contributed to the flavor of ETSB. Among of them, the most prominent odor activity value was the guaiacol extracted by HS-SPME, which was as high as 10934. It was found that although different extraction methods have their own advantages and disadvantages and they can complement each other. The concentration of volatile substances was higher by HS-SPME than those by other extracting methods. Flavor substance summary and olfactory analysis were carried out according to each extracted flavor.