Analysis of Volatile Compounds in Jiayongxin Spiced Beef by Solid Phase Microextraction or Simultaneous Distillation Extraction Coupled with Gas Chromatography-Mass Spectroscopy

Abstract

Abstract: Volatile flavor components in Jiayongxin spiced beef were extracted by simultaneous distillation extraction (SDE) or solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 78 volatile compounds were identified in Jiayongxin spiced beef, including 7 hydrocarbons, 15 aldehydes, 23 alcohols, 12 ketones, 2 acids, 3 esters, 2 ethers and 14 heterocyclic compounds. Different results were obtained using the different extraction methods. The major compounds in the SPME extract were alcohols (38.92%) and heterocyclic compounds (21.40%), while the major compounds extracted by SDE were alcohols (42.63%) and aldehydes (42.61%). Twenty-one compounds were found in both extracts, including 3-methyl-butanal, hexanal, benzaldehyde, 1-Octen-3-ol, 2-furanmethanol, 2,3-pentanedione, 3-hydroxy-2-butanone, anethole and 2,5-dimethyl-pyrazine.

Key words: Jiayongxin spiced beef, volatile compounds, simultaneous distillation extraction (SDE), solid phase microextraction (SPME), gas chromatography-mass spectroscopy (GC-MS)

CLC Number:

TS207.3

CHEN Hai-Tao Bao-Guo Sun. Analysis of Volatile Compounds in Jiayongxin Spiced Beef by Solid Phase Microextraction or Simultaneous Distillation Extraction Coupled with Gas Chromatography-Mass Spectroscopy[J]. FOOD SCIENCE, 2012, 33(18): 171-176.

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