摘要
随机取5条不同等级金华火腿的股二头肌为样品,利用固相微萃取(SPME)和GC/MS系统进行风味成分研究。结果发现,四级火腿中共检测到116种成分,在1～4级火腿中分别检出84、84、83和92种成分。这些成分可归类为烷烯烃、芳香烃、醇、醛、酮、酸、酯、萜烯类、含氧杂环化合物、含氮杂环化合物、含硫化合物、酰胺类物质和胺类物质。主成分分析显示,第一主成分主要由丁酸、3-甲基丁酸、苯酚、丙酸和丁酸乙酯组成,解释了不同等级金华火腿风味变化总方差的71.6%。第二主成分主要由:已醛、戊醛、2-甲基丁醛、3-甲基丁醛、1-辛烯-3-醇、丙酮和2,3-丁二醇组成,解释了不同等级火腿风味变化总方差的20.5%。根据风味成分产生途径,可以认为微生物是影响产品级别的第一要素。
Flavor study of different grades Jinhua ham was carded out under a SPME （solid phase microextraction）-GC/MS system, with Bicepsfemoris as samples that were taken out randomly from 5 Jinhua hams of different grades. Results showed that 116 flavors were detected in four grades hams, where as 84 flavors were detected in grade 1 Jinhua ham, while 84 in grade 2, 83 in grade 3, and 92 in grade 4, respectively. The flavor compounds could be clustered in the following chemical families： alkanes and alkenes, aromatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids, esters, terpenes, oxygenous heterocycle compounds, nitrogenous compounds, sulphur compounds, amides and amines. Results of the principal component analysis showed that the first principal component was determined by butanoic acid, 3-methyl butanoic acid, phenol, propanoic acid and butanoic acid ethyl ester and the second was determined by hexanal, pentanal, 3-methyl butanal, 2-methyl butanal, 1-octen-3- ol, acetone and 2,3-butanediol. The first and second principal component explained 71.6% and 20.5% of the total variance of flavors in different grades Jinhua hams respectively. According to the generation pathway of flavors, it can be said that microorganism is the most important fact or affecting the product grade.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第6期39-45,共7页
Food Science
基金
国家863计划课题资助项目(2002AA248031)
教育部重点研究项目(03092)
江苏省973预研课题(BK2005213)
关键词
肉制品
金华火腿
风味
主成分分析
meat product
Jinhua ham
flavor
PCA （principal component analysis）
