徐恒,王晓雨,裴龙英,刘伟,张恒,王金铎,耿瑞娟,马志凯,陈蕙兰

• 1:新疆理工学院食品科学与工程学院
• 2:新疆理工学院食品安全与营养实验教学示范中心

摘要(Abstract)：

为比较不同地区典型干腌火腿的脂肪酸和挥发性风味物质组成，以5种火腿(金华火腿、宣威火腿、如皋火腿、光控低盐火腿和伊比利亚火腿)为原料，对其脂肪酸含量和挥发性风味物质进行了对比分析。结果表明，5种火腿中，光控低盐火腿的脂肪酸总含量最高，如皋火腿的脂肪酸总含量最低。棕榈酸、硬脂酸、油酸和亚油酸是5种火腿中4种主要的游离脂肪酸，其中光控低盐火腿的棕榈酸、硬脂酸和油酸含量均显著高于其余4种火腿(P<0.05),与金华火腿和宣威火腿的亚油酸含量差异不显著(P>0.05)。采用SPME-GC-MS方法对火腿的风味物质进行定量分析，从5种火腿中共检测出72种挥发性风味物质。醛类、醇类、酯类和酸类是5种火腿中的主要风味物质，其中醛类物质是5种火腿中种类最多、含量最丰富的组分，以金华火腿的挥发性风味物质种类最多。该研究结果可初步评价不同地区火腿的脂质和风味特性，为改善火腿加工工艺、提高品质及构建火腿风味特性标准化提供了一定的理论依据。

关键词(KeyWords)： 火腿;脂肪酸组分;挥发性风味物质;对比分析

Abstract:

Keywords:

基金项目(Foundation): 新疆维吾尔自治区重点研发计划项目(2020B02011);; 新疆理工学院校级科研项目(ZT202101)

作者(Author): 徐恒,王晓雨,裴龙英,刘伟,张恒,王金铎,耿瑞娟,马志凯,陈蕙兰

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