宣威火腿挥发性风味成分的分离与鉴定

本文研究了以传统方法加工的宣威火腿中的挥发性风味成分。运用同时蒸馏萃取(SDE)法对传统宣威火腿中的挥发性成分进行提取，蒸馏物经乙醚萃取和浓缩后，通过气谱，质谱(GC／MS)联用法进行分析和鉴定。从蒸馏萃取物中共鉴定了84种化合物，包括醛类(27种)、烃类(22种)、醇类(12种)、酮类(12种)、酯类(6种)、酸类(1种)、酚类(1种)和其他化合物(3种)。本文还对这些化合物的可能来源及其与宣威火腿风味的关系等进行了讨论。

Isolation and Identification of Volatile Compounds of Xuanwei Ham

s :A study was conducted to identify the volatile compounds in Xuanwei hams, processed in the traditional way. Thevolatiles were isolated by using simultaneous distillation-extraction (SDE) method. The distillate was extracted with ether andanalyzed by GC/MS after concentration. Eighty-four compounds were tentatively identified in the volatile fraction. Aldehydes(27), hydrocarbons (22), alcohols (12) and ketones (12) dominated the volatiles. Small amounts of esters (6), acids (1), phenols(1) and other types of compounds (3) were also present. The possible origins of these compounds and their relationship withthe characteristic flavor of Xuanwei ham were discussed.