کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502798 | 1554054 | 2018 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry
ترجمه فارسی عنوان
تجزیه و تحلیل ترکیبات فرار در چمبرهای خشک شده چینی با استفاده از کروماتوگرافی گاز جامع دو بعدی با طیف سنجی جرمی با وضوح بالا
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
A microwave assisted extraction method coupled with solvent assisted flavor evaporation (MAE-SAFE) was used to extract the volatiles from three-selected Chinese dry-cured hams (Jinhua ham, Xuanwei ham and Rugao ham). Extracts were analyzed by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry (GCâ¯Ãâ¯GC/HR-TOFMS), gas chromatography-mass spectrometry (GC-MS), respectively. A total 165 volatile compounds were identified by GCâ¯Ãâ¯GC/HR-TOFMS while only 50 compounds were identified by GC-MS. Principal component analysis showed that the specific dominant volatile compounds were [S-(R*,R*)]-2,3-butanediol (26.39%) and 3-methyl-butanoic acid (7.53%) for Jinhua ham, were [R-(R*,R*)]-2,3-butanediol (16.85%) and acetic acid (8.25%) for Rugao ham and were dihydro-4-hydroxy-2(3H)-furanone (11.67%) and hexanoic acid (8.24%) for Xuanwei ham. The results not only provided a fast and mild extraction method to analyze the volatiles in non-volatile food matrices, but also represented the detailed information of volatile profiles of Chinese dry-cured hams.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 140, June 2018, Pages 14-25
Journal: Meat Science - Volume 140, June 2018, Pages 14-25
نویسندگان
Wenli Wang, Xi Feng, Danni Zhang, Bei Li, Baoguo Sun, Hongyu Tian, Yuan Liu,