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Position: Home > Articles > Characteristics Analysis of the Specific Quality and Forming Reasons of Traditional Xuanwei Ham FOOD SCIENCE 2004,25 (8) 55-61

传统宣威火腿品质特征及成因分析

作  者：
乔发东;马长伟
单  位：
中国农业大学食品科学与营养工程学院
关键词：
宣威火腿;品质;分析
摘  要：
本文对我国的一种地方名特优产品—传统宣威火腿的理化指标进行了分析,并用同时蒸馏萃取法(SDE)萃取成熟火腿中的挥发性化合物,用气相色谱/质谱(GC/MS)进行分离和鉴定。结果表明:传统宣威火腿的成品率为69.30%～73.60%;股二头肌的水分含量为47.3%～50.0%,盐含量为9.1%～11.2%,水分活度为0.83～0.85,TBA值为0.50～0.70mg/kg,TVB-N为46.5～55.55mg/kg。肌肉干物质中含游离氨基酸9040.45mg/100g。从蒸馏萃取物中鉴定出75种挥发性化合物,其中烃类15种,醇类9种,醛类22种,酮类6种,酸类3种,酯类7种,其它类13种。传统宣威火腿的生产过程表明:宣威市独特的气候特征、品质优良的地方猪种—乌金猪和精湛的传统加工技艺是宣威火腿独特品质形成的重要因素。
译  名：
Characteristics Analysis of the Specific Quality and Forming Reasons of Traditional Xuanwei Ham
作  者：
QIAO Fa-dong,MA Chang-wei*(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
关键词：
Xuanwei ham;quality;analysis
摘  要：
The Xuanwei Ham is a traditional special local product of high quality in China. In this paper the physicochemicalproperties were detected and the volatile compounds extracted with simultaneous distillation-extraction (SDE) method andseparated and identified by GC/MS. The results indicated that the ratio of the finished product of traditional Xuanwei Ham was69.30%～73.60% and that the water content, salt content, aw, TBA and TVB-N of the Biceps femoris were 47.30%～50.0%, 9.1%～11.2%, 0.83～0.85, 0.50～0.70mg/kg and 46.50～55.55mg/kg respectively. The free amino acid content was 9040.45mg/100g dry matter in Biceps femoris. Seventy-five compounds were tentatively identified in the volatile fraction, of whichhydrocarbons 15, alcohols 9, aldehydes 22, ketones 6, acids 3, esters 7 and others 13. The technology of Xuanwei Ham showedthat the unique traits of Xuanwei ham resulted from the typical climate in Xuanwei, the Wujin pig, a kind of excellent local breedand the refined traditional operation skills of Xuanwei ham.

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