食品科学 ›› 2010, Vol. 31 ›› Issue (20): 329-334.doi: 10.7506/spkx1002-6630-201020069

• 分析检测 • 上一篇    下一篇

响应面法优化固相微萃取-气质联用法检测鸭肉中挥发性风味物质

王 武,查甫本,张 静,沈君臣,任志伟   

  1. 合肥工业大学生物与食品工程学院
  • 收稿日期:2010-07-09 修回日期:2010-09-03 出版日期:2010-10-25 发布日期:2010-12-29
  • 通讯作者: 王武 E-mail:ww68@163.com
  • 基金资助:

    安徽省科技攻关重大项目(08010301080)

Optimization of SPME-GC-MS Conditions for Flvour Compounds Determinationin in Duck Meat by Response Surface Analysis

WANG Wu,ZHA Fu-ben,ZHANG Jing,SHEN Jun-chen,REN Zhi-wei   

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
  • Received:2010-07-09 Revised:2010-09-03 Online:2010-10-25 Published:2010-12-29
  • Contact: WANG Wu E-mail:ww68@163.com

摘要:

为优化鸭肉中挥发性风味物质的萃取条件,在单因素试验基础上,根据Box-Behnken 试验设计原理,以鸭肉挥发性风味物质的色谱图总峰面积为响应值进行响应面分析。结果表明,最佳萃取条件为鸭肉萃取量为2.4g、萃取时间42min、萃取温度49℃。在此条件下检测到鸭肉中含有烯烃类、醛类、酮类、含氮含硫含氧类及杂环化合物等挥发性风味物质27 种。

关键词: 鸭肉, 固相微萃取-气质联用法(SPME-GC-MS), 挥发性风味物质, Box-Benhnken设计, 响应面分析

Abstract:

To lay a foundation for the accurate determination of the flour compounds in duck leg meat by solid-phase microextraction (SPME) and gas chromatography coupled with mass spectrometry (GC-MS), the optimization of the SPME conditions affecting the total ion current chromatographic peak area of duck meat extract was investigated using single factor and response surface methodology based on Box-Behnken central design. The optimal extraction conditions were obtained as follows: sample load 2.4 g and extraction temperature 49 ℃ for an extraction duration of 42 min. Totally 27 volatile flavor compounds were identified in duck meat. They were aldehydes, ketones and N-, S-, O containing and heterocyclic compounds.

Key words: duck meat, SPME/GC-MS, flavor compounds, Box-Behnken design, response surface methodology

中图分类号: