Volatile flavour components were separated form Jin-hua ham by steam distillation.The distillate was extracted by ether, then concentrated by volatilizing of the ether.

• 以水蒸汽蒸馏法提取金华火腿中的挥发性风味物质,所得蒸馏液以乙醚萃取后再使乙醚挥发得到浓缩液,最后以色谱一质谱联用仪进行分离和鉴定。