Analysis On Volatile Flavor Compounds In Jinhua Ham Using Purge & Trap/HS-SPME Cobined With GC-MS

Purge and trap (P&T) and headspace solid phase micro-extraction (HS-SPME) can be used to extract the volatile flavor compounds. At present, though with the advantage of less sample, high efficiency, solvent-free extraction, purge and trap (P&T) has been less used in the field of meat flavor. Whereas, headspace solid phase micro-extraction (HS-SPME) was wildly used as flavor compounds extraction method, with almost the same advantages. Both methods were headspace sampling. The difference between them was that the former using dynamic headspace, the latter using static.Jinhua ham was traditional Chinese cured/fermented meat product. The production cycle of Jinhua ham was very long. It contains many kinds of volatile flavor compounds, which are more complicated than other meat product. For this reason, choosing Jinhua ham was representative as research sample. In this paper, purge and trap (P&T) and headspace solid phase micro-extraction (HS-SPME) were used to extract volatile flavor compounds from Jinhua ham. Then the compounds were identified by gas chromatography-mass spectrometry (GC-MS). Compare the flavor components between the two pre-treatment methods with different polar column. The contents and results were detailed as follows.1. Analyzed the influence of different sample storage temperature on the volatile flavor measurement results of Jinhua ham. The small samples (3 cm X 3 cm X 1 cm) were vacuum-packed and stored at 4 and -20℃ for 20 days. The total ion chromatogram showed that hexanal which was stored at 4℃ was higher than that of-20℃, greatly masking the peaks of other compounds and not conducive to maintaining the relative proportions of volatile flavor components in Jinhua ham. Samples at 4℃ showed brown, while -20℃ remained red. So the samples should store at -20℃ before the analysis of volatile flavor compounds.2. Studied on purge and trap (P&T) and headspace solid phase micro-extraction (HS-SPME) respectively under the conditions of polar and non-polar column. Plackett-Burman experimental design was used to find the significant factors (P<0.05). Then single factor and combination experiments were conducted on the significant factors. Analysis on effects of different factors, levels and different polar column on the results of volatile flavor compounds The results indicated that preheat (purge)/extraction temperature, purge/extraction time and sample mass were significant factors (P<0.05) in these two flavor pre-treatment methods. And the three significant factors were not affected by polarity of the column. Column capacity affected the level of significant factors for Purge and Trap method. Fiber capacity affected the level for headspace solid phase micro-extraction method.3. Combined with gas chromatography-mass spectrometry for the analysis of volatile flavor compounds in Jinhua ham. One hundred and six volatile flavor compounds in Jinhua ham were detected. Fifty-five, forty-eight, sixty and sixty-nine were respectively detected by headspace solid phase micro-extraction (HS-SPME) and purge and trap (P&T) with the use of polar column, purge and trap (P&T) and headspace solid phase micro-extraction (HS-SPME) with the use of non-polar column. The relative percentage of different types of compounds had a great difference detected by polor and non-polar column.