固相微萃取法分析宣威火腿挥发性风味成分条件的优化.PDFVIP

8 6 Vol. 8 No. 6 2017 6 Journal of Food Safety and Quality Jun. , 2017 1, 2 1, 2 玥 1, 2 1, 2 1, 2* 2 1, 2 吴宝森 , 刘姝韵 , 孙 晖 , 张小敏 , 王桂瑛 , 程志斌 , 谷大海 , 徐志强 1, 2, 廖国周 1, 2* (1. , 650201; 2. , 650201) 摘 要: 目的 方法 (solid phase microextraction, SPME)-(gas chromatography-mass spectrometry, GC-MS) , 3 4 4 结果 3 (85 μm PA75 μm CAR/PDMS100 μm PDMS)75 μm CAR/PDMS ; 60 ℃ ; 30 min 3 (102040 min) 43 , (10 )(14 )(6 )(5 )(5 ) (3 ), 结论 75 μm CAR/PDMS , 60 ℃30 min 关键词: ; ; ; ; Optimization of analysis of volatile compounds of Xuanwei ham by solid phase microextraction WU Bao-Sen1,2, LIU Shu-Yun1,2, SUN Yue-Hui1,2, ZHANG Xiao-Min1,2, WANG Gui-Ying1,2*, CHENG Zhi-Bin1, GU Da-Hai 1,2 , XU Zhi-Qiang1,2, LIAO Guo-Zhou1,2* (1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Kunming 650201, China) ABSTRACT: Objective To investigate the solid phase microextraction conditions for the extraction of flavor compounds from Xuanwei ham. Methods Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to extract and analyze the flavor components of Xuanwei ham. In order to analyze the optimal extraction method, 3 kinds of extraction heads