不同地区典型火腿的脂肪酸组成和挥发性风味物质对比分析

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中图分类号：TS201.2 文献标志码：A 文章编号：1000-9973（2025）11-0173-08

Abstract： In order to compare the composition of fatty acids and volatile flavor substances in typical dry-cured ham from different regions，five kinds of ham （Jinhua ham，Xuanwei ham，Rugao ham， light-controlld low-salt ham and Iberian ham） are used as the raw materials to compare and analyze their fatty acid content and volatile flavor substances. The results show that among the five kinds of ham，thetotal contentof fattyacids of light-controled low-salt ham is the highest，and the total content of fatty acids of Rugao ham is the lowest.Palmitic acid，stearic acid，oleic acid and linoleic acid are the four main free fatty acids in five kinds of ham，among which，the content of palmitic acid，stearic acid and oleic acid in light-controlled low-salt ham is significantly higher than that in theother four kinds of ham （ P<0.05） ，but there is no significant difference in linoleic acid content between Jinhua ham and Xuanwei ham （ P>0.05 . The flavor substances of ham are quantitatively analyzed by SPME-GC-MS，and a total of 72 volatile flavor substances are detected from five kinds of ham. Aldehydes，alcohols，esters and acids are the main flavor substances in five kinds of ham，among which，aldehydes are the components with the most types and the most abundant content.The types of volatile flavor substances in Jinhua ham are the most. The research results can preliminarily evaluate the lipid and flavor characteristics of ham from different regions，providing a certain theoretical basis for improving processng technology，improving quality and constructing standardization of ham flavor characteristics.

Key words： ham; fatty acid component; volatile flavor substance; comparative analysis

干腌火腿作为传统发酵肉制品之一，因其鲜红的色泽和独特的风味而在世界范围内越来越受欢迎。（剩余11592字）