Determination of Volatile Components of Chilled Pork Based on SPME-GC-MS

doi:10.7506/spkx1002-6630-201020085

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 406-409.doi: 10.7506/spkx1002-6630-201020085

• Analysis & Detection • Previous Articles Next Articles

Determination of Volatile Components of Chilled Pork Based on SPME-GC-MS

XIAO Hong，XIE Jing*

College of Food science and Technology, Shanghai Ocean University, Shanghai 201306, China

Received:2010-07-06 Revised:2010-09-20 Online:2010-10-25 Published:2010-12-29
Contact: XIE Jing* E-mail:jxie@shou.edu.cn

Abstract

Abstract:

In order to optimize the extraction conditions of chilled pork, the volatile components in chilled pork were extracted by solid phase micro-extraction (SPME) and determined by gas chromatography-mass spectrometry (GC-MS). The volatile components in chilled pork were analyzed during the various storage temperatures and time. Results indicated that the optimal SPME conditions was extraction using a 65 μm PDMS/DVB fiber at 35 ℃ for 40 min. Totally 25 volatile compounds were identified and the relative contents of trimethylamine and alcohols were increased with the extension of storage time.

Key words: chilled pork, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS), volatile components

CLC Number:

XIAO Hong，XIE Jing*. Determination of Volatile Components of Chilled Pork Based on SPME-GC-MS[J]. FOOD SCIENCE, 2010, 31(20): 406-409 https://doi.org/10.7506/spkx1002-6630-201020085

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Determination of Volatile Components of Chilled Pork Based on SPME-GC-MS

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