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| 发酵牛肉肠挥发性成分固相微萃取条件优化分析 | |
| 引用本文： | 董琪,王武,陈从贵,夏新武,金晓丽. 发酵牛肉肠挥发性成分固相微萃取条件优化分析[J]. 食品科学, 2014, 35(12): 174-178. DOI: 10.7506/spkx1002-6630-201412035 |
| 作者姓名： | 董琪 王武 陈从贵 夏新武 金晓丽 |
| 作者单位： | 合肥工业大学生物与食品工程学院，安徽 合肥 230009 |
| 基金项目： | 安徽省科技攻关计划项目(12010102076);基于符合乳酸菌发酵的肉制品风味物质解析及调控研究项目(2013HGCH0024) |
| 摘 要： | 利用固相微萃取法和气相色谱-质谱法分析发酵牛肉肠中的挥发性风味物质。通过单因素和正交试验对其萃取条件进行优化，所得最佳萃取条件为DVB/CAR/PDMS萃取头、萃取时间60 min、萃取温度65 ℃、样品萃取量3 g、解吸时间2 min。在此条件下，检测到发酵牛肉肠中的挥发性成分共88 种，分别为17 种醛类、23 种醇类、9 种酮类、7 种酸类、16 种烃类、10 种杂环类、3 种酯类和3 种其他种类的物质。 |
| 关 键 词： | 固相微萃取 气相色谱-质谱 发酵牛肉肠 挥发性成分 条件优化 |
Optimization of Extraction Conditions for SPME-GC-MS Analysis of Volatile Components in Fermented Beef Sausage |
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| DONG Qi,WANG Wu,CHEN Cong-gui,XIA Xin-wu,JIN Xiao-li. Optimization of Extraction Conditions for SPME-GC-MS Analysis of Volatile Components in Fermented Beef Sausage[J]. Food Science, 2014, 35(12): 174-178. DOI: 10.7506/spkx1002-6630-201412035 | |
| Authors: | DONG Qi WANG Wu CHEN Cong-gui XIA Xin-wu JIN Xiao-li |
| Affiliation: | College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
| Abstract: | Volatile compounds of fermented beef sausage were extracted by solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction conditions were optimized using single factor and orthogonal experiments. The best extraction results were obtained by using DVB/CAR/PDMS fiber to extract 3 g of sample for 60 min at 65 ℃ before desorption for 2 min. Under these conditions, 88 volatile components in the fermented sausage, including 17 aldehydes, 23 alcohols, 9 ketones, 7 acids, 16 hydrocarbons, 10 heterocyclics, 3 esters and 3 others, were identified. |
| Keywords: | solid phase micro-extraction (SPME) gas chromatography-mass spectrometry (GC-MS) fermented beef sausage volatile components optimization |
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