| 金华火腿挥发性风味物质的研究 |
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| 引用本文： | 竺尚武,杨耀寰,王锡渊,林克忠,胡嘉鑫,赵晓宁,张少华,卜新培. 金华火腿挥发性风味物质的研究[J]. 食品科学, 1993, 0(2) |
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| 作者姓名： | 竺尚武 杨耀寰 王锡渊 林克忠 胡嘉鑫 赵晓宁 张少华 卜新培 |
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| 作者单位： | 杭州商学院，杭州商学院，杭州商学院，杭州商学院，浙江省食品公司，浙江省食品公司，浙江省食品公司，浙江省食品公司 310035，310035，310035，310035 |
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| 摘 要： | 以水蒸汽蒸馏法提取金华火腿中的挥发性风味物质,所得蒸馏液以乙醚萃取后再使乙醚挥发得到浓缩液,最后以色谱一质谱联用仪进行分离和鉴定。在金华火腿挥发性成分中共鉴定出48种化合物,包括烷类、醇类、醛类、酮类、烯类,酸类和酯类。其中大部份化合物都是在金华火腿挥发性成份中首次检出。
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| 关 键 词： | 火腿 风味 |
The Investigation on the Volatile Flavour Compounds of Jin-hua Ham |
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| Hangzhou Institute of Commerce,Zhu Shangwu et al. The Investigation on the Volatile Flavour Compounds of Jin-hua Ham[J]. Food Science, 1993, 0(2) |
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| Authors: | Hangzhou Institute of Commerce Zhu Shangwu et al |
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| Abstract: | Volatile flavour components were separated form Jin-hua ham by steam distillation. The distillate was extracted by ether, then concentrated by volatilizing of the ether. Forty-eight components were isolated and identified from the concentrate by GC-MS, inclding alkanes, alcohols, aldehydes, ketonds, alkenes, acids and esters. Most of them were identified from Jin-hua ham for the first time. |
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| Keywords: | Ham Flavour |
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