Abstract:

The volatile substances in hydrolyzed corn protein powder were analyzed by using solid phase micro-extraction
and gas chromatography-mass spectrometry (SPME-GC-MS), and the SPME conditions were optimized. The extraction and
separation were achieved by using a 65 μm PDMS/DVB solid-phase micro-extraction fiber, putting 2.0 g of acid hydrolyzed
corn protein powder, 5 mL of pure water and 2.0 g of NaCl in an extraction bottle, setting extraction temperature at
60 ℃, and extracting for 30 min. By using GC-MS to identify the volatile flavor substances in the sample, a total of
50 compounds were isolated and identified to be aldehydes, aromatic compounds, sulfur compounds, organic acids, pyrazine,
furan and pyrrole, which largely contributedto the flavor.

Key words: hydrolyzed corn protein powder, solid phase micro-extraction, volatile compound