食品科学
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董 琪，王 武*，陈从贵，夏新武，金晓丽
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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）
DONG Qi, WANG Wu*, CHEN Cong-gui, XIA Xin-wu, JIN Xiao-li
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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
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.
Key words: solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS), fermented beef sausage, volatile components, optimization
中图分类号:
TS251.52
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, doi: 10.7506/spkx1002-6630-201412035.
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, doi: 10.7506/spkx1002-6630-201412035.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201412035
https://www.spkx.net.cn/CN/Y2014/V35/I12/174
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