%0 Journal Article
%T Separation and Identification of Volatile Flavors of Jinhua Ham by Gas Chromatography-Mass Spectrometry Coupled with Head Space Solid Phase Microextraction<br>顶空固相微萃取-气相色谱-质谱法分离鉴定金华火腿的挥发性风味物质
%A TIAN Huaixiang
%A WANG Zhang
%A XU Shiying
%A <br>田怀香
%A 王璋
%A 许时婴
%J 色谱
%D 2006
%I 
%X Head space solid phase microextraction (SPME) technique was employed to extract volatile flavor compounds from the Chinese traditional food, Jinhua ham. Volatile flavor components of Jinhua ham were isolated and identified successfully by capillary gas chromatography-mass spectrometry (GC-MS). A 75 microm carboxen/poly (dimethysiloxane) (CAR-PDMS) fiber was selected to be the optimum fiber among four different fibers. Optimum adsorption time was 40 min at 60 degrees C. Aldehydes, carboxylic acids and acetones were the major flavor compounds of Jinhua ham.
%K head space solid phase microextraction(HS-SPME)
%K gas chromatography-mass spectrometry(GC-MS)
%K volatile flavor compounds
%K Jinhua ham<br>顶空固相微萃取法
%K 气相色谱-质谱法
%K 挥发性风味化合物
%K 金华火腿
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=6E709DC38FA1D09A4B578DD0906875B5B44D4D294832BB8E&cid=6579068328FE643F&jid=4D81E042D77AFEC6881D14759692069C&aid=A99119F24F849D9D&yid=37904DC365DD7266&vid=B91E8C6D6FE990DB&iid=0B39A22176CE99FB&sid=6425DAE0271BB751&eid=F1A8654ADB4E656E&journal_id=1000-8713&journal_name=色谱&referenced_num=14&reference_num=7