摘要
尝试将热脱附应用于传统肉制品金华火腿的风味检测,并优化热脱附的工作条件,比较不同冷阱温度、吸附温度、吸附时间以及样品处理条件对最终风味化合物检测结果的影响。结果表明:热脱附法可以很好的检出金华火腿中的低沸点化合物。采用-30℃的冷阱温度,60℃下吸附40min能分析出大部分对金华火腿风味贡献较大的风味化合物,且具有良好的重现性。
Thermal desorption was used to analyze the volatile flavor of Jinhua ham. Parameters of thermal desorption were optimized. The effect of different parameters including cold-trap temperature, absorption temperature, absorption time and the way of sampling on the flavor profiles also was studied. The results indicated that thermal desorption is a good way of analyze the flavor compounds with low boiling point flavor. With the optimized parameters of cold-trap temperature - 30 ℃ , adsorption temperature 60 ℃ and adsorption time 40 minutes , most of the typical flavor compounds which contribute to the flavor profile of Jinhua ham was analyzed. Low relative standard deviation indicated credibility of analysis results.
出处
《食品与机械》
CSCD
北大核心
2007年第3期10-12,69,共4页
Food and Machinery
关键词
金华火腿
热脱附
气相色谱-质谱联用
挥发性风味化合物
Jinhua ham
Thermal desorption
Gas Chromatography-Mass Spectrometry （GC-MS）
Volatile flavor compound
