College of Food Science & Technology, Shanghai Ocean University, Shanghai 2001306, China; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
MOE Key Laboratory of Bioinorganic and Synthetic Chemistry, School of Chemistry, Sun Yat-sen University, Guangzhou 510275, Guangdong, China.
J Chromatogr B Analyt Technol Biomed Life Sci. 2020 Mar 1;1140:121994. doi: 10.1016/j.jchromb.2020.121994. Epub 2020 Jan 24.
For the purpose of obtaining a more comprehensive flavor profile, volatile compounds in traditional Chinese dry-cured hams were studied by dual-fiber solid-phase microextraction (SPME) using two fibers simultaneously. By using the selected pair of fibers and under the optimal extraction time, there were total seventy-two volatile compounds identified, which was higher than the mono-fiber SPME method using a single fiber. Out of the seventy-two compounds, twenty-six compounds were not detected by using mono-fiber SPME and five among them are classified as the major aromatic compounds in the literatures. Due to the higher coverage and less tendency for the occurrence of competition among the volatiles, the total amount of volatiles extracted by dual-fiber SPME (510.02 ng/kg) was higher than mono-fiber SPME. Three grades of dry-cured hams were successfully distinguished based on dual-fiber SPME. The volatile compounds belonged to nine chemical families and differed in different grades of dry-cured hams. These results show that dual-fiber SPME is capable of analyzing flavor profiles more comprehensively and distinguishing traditional Chinese dry-cured hams.
为了获得更全面的风味特征，本研究采用双纤维固相微萃取（SPME）同时使用两根纤维对传统中式干腌火腿中的挥发性化合物进行研究。通过选择的纤维对并在最佳萃取时间下，共鉴定出 72 种挥发性化合物，这比使用单根纤维的单纤维 SPME 方法要高。在这 72 种化合物中，有 26 种化合物未通过单纤维 SPME 检测，其中 5 种被归类为文献中主要的芳香化合物。由于双纤维 SPME 具有更高的覆盖度和挥发性化合物之间竞争发生的趋势较低，因此双纤维 SPME 提取的挥发性总量（510.02ng/kg）高于单纤维 SPME。成功地根据双纤维 SPME 区分了三个等级的干腌火腿。挥发性化合物属于 9 个化学家族，在不同等级的干腌火腿中存在差异。这些结果表明，双纤维 SPME 能够更全面地分析风味特征，并区分传统的中式干腌火腿。
