宣威火腿

用同时蒸馏萃取法（SDE）结合气相色谱和质谱联用仪（GC-MS）在传统宣威火腿中鉴定出84种挥发性化合物。

By using SDE and GC-MS , 84 volatile compounds are tentatively identified in traditional Xuanwei Ham .

根据传统宣威火腿的生产工艺条件，实施标准化生产关键工艺控制。用同时蒸馏萃取法（SDE）结合气相色谱/质谱（GC/MS）对宣威火腿生产过程中形成的挥发性风味化合物进行分析。

According to the producing technology condition of traditional Xuanwei ham , the key producing technology of standardization was conducted and the volatile flavor compounds formed were extracted and analyzed with simultaneous distillation extraction ( SDE ) and GC / MS methods .

宣威火腿主要害虫生物学特性及其发生规律研究

Study on Bionomics and Occurrence of Ham Mian Pests in Xuanwei

宣威火腿肌肉中白点形成机理的初步研究

Generation mechanism of white spots in Xuanwei ham 's muscle

宣威火腿肌内脂肪的水解与挥发性化合物分析

Lipolysis in intramuscular lipids and analysis in volatile compounds of Xuanwei ham

关于宣威火腿的肌内脂肪变化至今未见相关研究报道。

However , intramuscular lipids of Xuanwei ham have not been studied .

宣威火腿加工过程中的理化变化与标准化生产技术

Physico-chemical Changes and Standardized Technology in Xuanwei Ham Processing

传统宣威火腿害虫的分布与综合防治

Distributions and Preventing of Ham Pests on Xuanwei Ham

宣威火腿成熟产品中主要微生物菌相构成分析

Analysis of main of microorganisms in Xuanwei ham

以宣威火腿为研究方向的技术课程开发

The Development of School-Based Curriculum on Xuanwei Ham

宣威火腿的加工工艺

The processing technics of XUAN WEI Ham

宣威火腿加工过程中理化指标变化的研究

Studies on the changes of physical and chemical index during the processing of Xuanwei ham

宣威火腿及其微生物作用菌群的研究&Ⅱ.宣威火腿的营养成分及色香味

The Studies of Xuanwei Hams and Functional Microflora & ⅱ . Nutrient Component and Colour-Savoury-Taste for Xuanwei Hams

传统宣威火腿是特定的地域性产品，其生产工艺条件与当地自然气候及生产原料品质密切相关。

As a unique local product , the producing condition of Xuanwei Ham is firmly related to the natural climate and material quality .

杂环化合物和含硫化合物，因其含量低、变异大，对宣威火腿风味的贡献还不能定论。

Heterocycle and sulphur compounds as to how to influence Xuanwei ham flavor have not been settled because of their low content and great variation .

因为富含脂肪的宣威火腿过氧化值是评价油脂品质的重要指标，因此，实验研究了宣威火腿中过氧化值的测定方法。

As the determination of peroxide value of fatty Xuanwei Ham is an important index , determination method of peroxide value in Xuanwei ham was studied .

前言：详细介绍了我国三大“著名火腿”之一的宣威火腿传统加工工艺、规格等级划分标准和质量控制指标。

This paper detailed introduced traditional process technology , qualitative grade and controlled standard characteristic of XuanWei ham that is one of three famous ham in our country .

宣威火腿是中国典型的传统干腌肉制品，其最突出的质量特点就是具有独特而浓郁的腌腊风味。

Xuanwei ham is a typical traditional dry-cured meat product in China . The major quality trait of this product is characterized by the unique and intense cured flavor .

在宣威火腿干燥成熟过程中，火腿肌肉中形成的挥发性化合物的种类逐渐增多，12个月终产品的半膜肌和股二头肌中的挥发性化合物分别为98种和67种。

With the ripening process of Xuanwei ham , the volatile compounds identified from M. semimembranosus and M. Bicepts femoris of the ripened hams at 12 months are 98 and 67 respectively .

2）所有肉块在30天时的氯化钠含量（湿基）均在5.5%～8.7%的范围内，跟我国传统干腌肉制品（如宣威火腿）相比，已经有不同程度的下降；

2 ) The NaCl content of all finished product ( 30 days ) was between 5.5 % ~ 8.7 % , which was less compared with the traditional dry-cured meat products .

采用固相微萃取结合气相色谱/质谱分析方法对宣威火腿中的挥发性化合物进行了提取和分析。

The application of solid phase micro extraction ( SPME ) combined with gas chromatography / mass spectrometry ( GC / MS ) for the analysis of Xuanwei ham volatile compounds was studied .

金华火腿是我国最著名火腿品种，与宣威火腿、如皋火腿一起并称我国三大火腿，是世界著名传统肉制品。

Jinhua ham is one of the most famous meat products , which ranks with Xuanwei ham and Rugao ham as " three hams " in china . It is also one of the world famous traditional meat products .

为了建立液相色谱分离检测宣威火腿中两种常用防腐剂（山梨酸、苯甲酸），实验优化了样品的提取溶剂与方法以及色谱分离分析条件。

In order to built the liquid chromatographic separation to detect two frequently used preservatives ( sorbic acid and benzoic acid ) in Xuanwei ham , this study optimized the extraction solvent and methods and the separation and analysis of chromatography conditions of the sample .