作者：Huan Liu , Junlong Huang, Qingkun Hu, Yan Ping Chen, Keqiang Lai, Jianqiao Xu, Gangfeng Ouyang, Yuan Liu
期刊：Journal of Chromatography B
摘要：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.
DOI:10.1016/j.jchromb.2020.121994.
Cite：Liu H, Huang J, Hu Q, et al. Dual-fiber solid-phase microextraction coupled with gas chromatography–mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham[J/OL]. Journal of Chromatography B, 2020, 1140: 121994.
