Volatile Analysis of Harbin Sausage by Head Space Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry

doi:10.7506/spkx1002-6630-201210048

Abstract

Abstract: The volatile flavor compounds in Harbin Sausage was extracted by head space solid phase microextraction (HS-SPME) technique and determined by capillary gas chromatography-mass spectrometry (GC-MS). The types of SPME fibers, extraction time, and extraction temperature were optimized in this study. The optimum extraction conditions were obtained as follows: 50/30μm DVB/CAR/PDMS fiber, adsorption time was 50min at 50℃. Aldehydes, ketones, phenols, alcohols, terpenes, alkanes, sulfur compounds and heterocyclic compounds were the major flavor compounds of Harbin Sausage with relative content of 17.59%, 7.01%, 7.27%, 12.29%, 9.39%, 6.14%, 27.38%, 7.01%, respectively.

Key words: head space solid phase microextraction, gas chromatography-mass spectrometry, volatile flavor compounds, harbin Sausage

CLC Number:

TS207.3

PANLi-jun，HEYu-jie，CAIKe-zhou，JIANGShao-tong. Volatile Analysis of Harbin Sausage by Head Space Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2012, 33(10): 232-236.

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Volatile Analysis of Harbin Sausage by Head Space Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry

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