Optimization of HS-SPME Extraction for Volatile Flavor Compounds from Soybean Paste by Response Surface Methodology

doi:10.7506/spkx1002-6630-201022015

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 69-74.doi: 10.7506/spkx1002-6630-201022015

• Processing Technology • Previous Articles Next Articles

Optimization of HS-SPME Extraction for Volatile Flavor Compounds from Soybean Paste by Response Surface Methodology

QIAO Xin1，HUANG Hong-xia1，QIAO Yu3，KANG Xu1，LI Dong-sheng1,2,*

1. College of Bioengineering, Hubei University of Technology, Wuhan 430068, China；2. Food Fermentation Engineering and
Technology Research Center of Hubei, Wuhan 430068, China；3. Institute of Agricultural Products Processing and Nuclear-
Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China

Received:2010-07-26 Revised:2010-10-20 Online:2010-11-25 Published:2010-12-29
Contact: LI Dong-sheng E-mail:dongshengli86@163.com

Abstract

Abstract:

In order to enhance the extraction efficiency of soybean paste flavor components, Plaekett-Burman design and response surface methodology were used to optimize extraction conditions. Eight factors were evaluated by Plackett-Burman design on the basis of total peak area and further optimization was performed by Box-Behnken experiments. Results showed that extraction temperature, extraction time and the addition amount of inorganic salts played important roles in the extraction of essential flavor components. The optimal extraction parameters were extraction temperature of 56 ℃, extraction time of 42 min and sodium chloride addition amount of 0.98 g. Under the optimal extraction condition, the total content of volatile flavor components was significantly improved according to the increase of total peak area from 12880000 to13107129.

Key words: soybean paste, response surface methodology, technology optimization, HS-SPME

CLC Number:

TS207.3

QIAO Xin1，HUANG Hong-xia1，QIAO Yu3，KANG Xu1，LI Dong-sheng1,2,*. Optimization of HS-SPME Extraction for Volatile Flavor Compounds from Soybean Paste by Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(22): 69-74 https://doi.org/10.7506/spkx1002-6630-201022015

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Optimization of HS-SPME Extraction for Volatile Flavor Compounds from Soybean Paste by Response Surface Methodology

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