Extraction of Fish Sauce Flavor Compounds and Optimization of Gas Chromatographic Separation Conditions

Abstract

Abstract: The extraction solvent and analysis conditions of gas chromatography (GC) for fish sauce flavor compounds were studied. The data showed that ethyl acetate is the most suitable solvent for the fish sauce flavor extraction. A capillary column CP-Sil -8cb-30 m-0.32 mm was selected to quantitatively detect the fish sauce flavor compounds. The optimal temperatures of sample receiver and FID detector are 200 ℃ and 250 ℃, respectively, with nitrogen (purity >99.999%) as the carrier at the speed of 3 ml/min, at the shunting ratio100:1. The starting temperature is 30 ℃ for 2 min and programmed to rise from 30 ℃ to 120 ℃ by 5 ℃/min, continually to 180℃ by 12 ℃/min, then hold for 4 min. Under these optimized conditions, total 44 compounds are separated, and 24 of them can be separated from the baseline.

Key words: gas chromatography, fish sauce, extraction, flavor compounds, separation

YANG Yuan-Fan, CHEN Shen-Ru, WU Guang-Bin, NI Hui, XIANG Jiong-Hua, YE Xing-Qian, CAI Hui-Nong. Extraction of Fish Sauce Flavor Compounds and Optimization of Gas Chromatographic Separation Conditions[J]. FOOD SCIENCE, 2008, 29(6): 346-349.

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Extraction of Fish Sauce Flavor Compounds and Optimization of Gas Chromatographic Separation Conditions

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