基于固相萃取整体捕集剂-气相色谱-质谱金华火腿挥发性-食品科学.PDF

※成分分析 食品科学 2015, Vol.36, No.22 113 基于固相萃取整体捕集剂-气相色谱-质谱 金华火腿挥发性风味物质分析 * 高韶婷，宋 雪，陈 乐，张晶晶 ，刘 源 （上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，上海 201306 ） 摘  要：采用固相萃取整体捕集剂提取，热脱附结合气相色谱-质谱分析金华火腿样品中的挥发性化合物，并对其 分析条件进行优化。通过设计正交试验，比较分析不同因素水平条件下的结果，最终确定适宜分析条件为，选择固 相萃取整体捕集剂（MonoTrapTM RCC18 ）、萃取样品量5 g 、萃取温度60 ℃、萃取时间60 min 。对金华火腿的风味 物质分析得到31 种成分，分别为烷烃、醛类、酮类、醇类、酸类、酯类和含硫含氮等化合物。 关键词：金华火腿；挥发性风味物质；固相萃取整体捕集剂；气相色谱-质谱联用 Analysis of the Volatile Compounds of Jinhua Ham by Monolithic Material Sorptive Extraction Coupled with Gas Chromatography-Mass Spectrometry * GAO Shaoting, SONG Xue, CHEN Le, ZHANG Jingjing , LIU Yuan (Shanghai Engineering Research Center of Aquatic-Product Processing Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract: A monolithic material sorptive extraction coupled with gas-chromatography-mass spectrometry method has been established and applied to evaluate the volatile compounds of Jinhua ham. Orthogonal experimental design was used to examine the effects of parameters including types of MonoTrapTM , sample amount, temperature and extraction time. The optimal extraction parameters were determined as follows: 5.0 g of sample were subjected to extraction at 60 ℃ for 60 min using MonoTrapTM RCC18. A total of thirty-one compounds, including hydrocarbons, aldehydes, ketones, alcohols, acids, esters, sulfur compounds, nitrogen compounds and others, were identified in Jinhua ham using the proposed method. Key words: Jinhua ham; volatile compounds; MonoTrap; gas chromatography-mass spectrometry (GC-MS) 中图分类号：T