Optimization of Extraction Conditions for SPME-GC-MS Analysis of Volatile Components in Fermented Beef Sausage

doi:10.7506/spkx1002-6630-201412035

Abstract

Abstract:

Volatile compounds of fermented beef sausage were extracted by solid phase micro-extraction (SPME) and
analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction conditions were optimized using single factor
and orthogonal experiments. The best extraction results were obtained by using DVB/CAR/PDMS fiber to extract 3 g of
sample for 60 min at 65 ℃ before desorption for 2 min. Under these conditions, 88 volatile components in the fermented
sausage, including 17 aldehydes, 23 alcohols, 9 ketones, 7 acids, 16 hydrocarbons, 10 heterocyclics, 3 esters and 3 others,
were identified.

Key words: solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS), fermented beef sausage, volatile components, optimization

CLC Number:

TS251.52

DONG Qi, WANG Wu*, CHEN Cong-gui, XIA Xin-wu, JIN Xiao-li. Optimization of Extraction Conditions for SPME-GC-MS Analysis of Volatile Components in Fermented Beef Sausage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201412035.

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Optimization of Extraction Conditions for SPME-GC-MS Analysis of Volatile Components in Fermented Beef Sausage

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