Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 33 Fucheng Road, Beijing 100048, China; Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China.
Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China; Department of Animal Science, Iowa State University, Ames, IA 50010, United States.
Meat Sci. 2018 Jun;140:14-25. doi: 10.1016/j.meatsci.2018.02.016. Epub 2018 Feb 24.
A microwave assisted extraction method coupled with solvent assisted flavor evaporation (MAE-SAFE) was used to extract the volatiles from three-selected Chinese dry-cured hams (Jinhua ham, Xuanwei ham and Rugao ham). Extracts were analyzed by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry (GC × GC/HR-TOFMS), gas chromatography-mass spectrometry (GC-MS), respectively. A total 165 volatile compounds were identified by GC × GC/HR-TOFMS while only 50 compounds were identified by GC-MS. Principal component analysis showed that the specific dominant volatile compounds were [S-(R*,R*)]-2,3-butanediol (26.39%) and 3-methyl-butanoic acid (7.53%) for Jinhua ham, were [R-(R*,R*)]-2,3-butanediol (16.85%) and acetic acid (8.25%) for Rugao ham and were dihydro-4-hydroxy-2(3H)-furanone (11.67%) and hexanoic acid (8.24%) for Xuanwei ham. The results not only provided a fast and mild extraction method to analyze the volatiles in non-volatile food matrices, but also represented the detailed information of volatile profiles of Chinese dry-cured hams.
采用微波辅助提取结合溶剂辅助风味蒸发（MAE-SAFE）法从三种中国干腌火腿（金华火腿、宣威火腿和如皋火腿）中提取挥发性成分。提取物分别用全二维气相色谱-飞行时间质谱（GC×GC/HR-TOFMS）和气相色谱-质谱（GC-MS）进行分析。GC×GC/HR-TOFMS 鉴定出 165 种挥发性化合物，而 GC-MS 仅鉴定出 50 种化合物。主成分分析表明，金华火腿中特定的优势挥发性化合物为 [S-(R*,R*)]-2,3-丁二醇（26.39%）和 3-甲基丁酸（7.53%），如皋火腿中为 [R-(R*,R*)]-2,3-丁二醇（16.85%）和乙酸（8.25%），宣威火腿中为二氢-4-羟基-2(3H)-呋喃酮（11.67%）和己酸（8.24%）。研究结果不仅提供了一种快速、温和的提取方法来分析非挥发性食品基质中的挥发性成分，还代表了中国干腌火腿挥发性成分的详细信息。
