采用溶剂辅助香精蒸发(SAFE)对不同陈化时间后的金华火腿样品中的挥发性成分进行表征,固相微萃取(SPME),和针阱(NT)提取方法结合气相色谱-飞行时间质谱(GC-TOF/MS)。发现了数百种芳香化合物,包括醛,酒精,酮,呋喃,酯类,酸,吡嗪,和硫化物。结果表明,NT提取的挥发性化合物数量最多,而SPME顶空吸附的提取效率在三种样品制备方法中最高。SPME的主成分分析有效地区分了特定于陈化时间的金华火腿香气变化。丁内酯,2,6-二甲基吡嗪,2,3,5-三甲基吡嗪,苯乙醛,和乙酸被认为是金华火腿样品在老化三年时的主要挥发性化合物。结果表明,SPME-GC-TOF/MS可以有效地按年龄区分样品。通过对三种提取方法的比较,本研究为金华火腿中挥发性香气物质提取方法的选择提供了理论依据。
The volatile compounds in Jinhua ham samples after different aging times were characterized using solvent-assisted flavor evaporation (SAFE), solid-phase microextraction (
SPME), and needle trap (NT) extraction methods combined with gas chromatography-time-of-flight mass spectrometry (GC-TOF/MS). Hundreds of aroma compounds were identified, including aldehydes, alcohols, ketones, furans, esters, acids, pyrazines, and sulfides. The results showed that NT extracted the greatest number of volatile compounds, whereas the extraction efficiency of
SPME headspace adsorption was highest among the three sample preparation methods. Principal component analysis of
SPME effectively distinguished the variation in the aroma of the Jinhua hams specific to aging time. Butyrolactone, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, phenylacetaldehyde, and acetic acid were considered as the main volatile compounds in the Jinhua ham samples at three years of aging. The results showed that
SPME-GC-TOF/MS effectively discriminated among samples by age. By comparing the three extraction methods, this study provides a theoretical basis for the selection of extraction methods of volatile aroma compounds in Jinhua ham.