王旭,张同刚,龚媛,刘雨杨,廖若宇,徐梦霞,刘敦华

• 1:宁夏大学农学院

摘要(Abstract)：

以小尾寒羊前腿肉为原料,通过响应面分析优化低温羊肉火腿的萃取条件,并采用顶空固相微萃取和气质联用技术检测分析低温羊肉火腿中的主要挥发性风味物质。结果表明:低温羊肉火腿优化后的最佳萃取条件为65μm PDMS/DVB萃取头,萃取时间40min,萃取温度45℃,萃取样品量3g。在此条件下,在低温羊肉火腿中检测出烃类、杂环类化合物、醛类、酯类、醇类、酮类、酸类、醚类等共54种挥发性风味物质。

关键词(KeyWords)： 低温羊肉火腿;顶空固相微萃取(HS-SPME);响应面分析;挥发性风味物质

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 王旭,张同刚,龚媛,刘雨杨,廖若宇,徐梦霞,刘敦华

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