Optimization of Supercritical Carbon Dioxide Extraction of Volatile Components from Sauced Duck Using Response Surface Methodology

doi:10.7506/spkx1002-6630-201020038

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 187-191.doi: 10.7506/spkx1002-6630-201020038

• Processing Technology • Previous Articles Next Articles

Optimization of Supercritical Carbon Dioxide Extraction of Volatile Components from Sauced Duck Using Response Surface Methodology

WANG Qiang1，DENG Ze-yuan1,*，FAN Ya-wei1，HU Jiang-ning1，LIU Rong1，LI Jing1，
ZHAO Li-ping1，DU Jin-ping2

1. State Key Labortory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
2. Hubei Academy of Agricultural Sciences, Wuhan 430064, China

Received:2010-06-29 Revised:2010-09-20 Online:2010-10-25 Published:2010-12-29
Contact: DENG Ze-yuan1 E-mail:dengzy28@yahoo.com.cn

Abstract

Abstract:

Response surface methodology (RSM) was employed to optimize the supercritical CO2 extraction conditions for volatile components from sauced duck. The effects of extraction pressure, temperature and duration on the ratio between volatile components and total extract were investigated. Results indicated that the ratio between volatile components and total extract was decreased with the increase of extraction temperature and pressure, while the ratio exhibited an initial increase and a final decrease with the increase of extraction time. The optimal extraction pressure, extraction temperature and extraction time were determined to be 11 MPa, 41 ℃ and 60 min, respectively. The ratio between volatile components and total extract was up to 83.45% under these optimal extraction conditions. A total of 60 volatile compounds were identified in extract by GC-MS. Most of these volatile compounds were lipid oxidation and Maillard-reaction products, such as aldehydes, ketones, aliphatic hydrocarbons, aromatic hydrocarbons, esters and heterocyclic compounds.

Key words: sauced suck, supercritical carbon dioxide, volatile components

CLC Number:

TS207.3

WANG Qiang1，DENG Ze-yuan1,*，FAN Ya-wei1，HU Jiang-ning1，LIU Rong1，LI Jing1，. Optimization of Supercritical Carbon Dioxide Extraction of Volatile Components from Sauced Duck Using Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(20): 187-191.

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Optimization of Supercritical Carbon Dioxide Extraction of Volatile Components from Sauced Duck Using Response Surface Methodology

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