Abstract:

To lay a foundation for the accurate determination of the flour compounds in duck leg meat by solid-phase microextraction (SPME) and gas chromatography coupled with mass spectrometry (GC-MS), the optimization of the SPME conditions affecting the total ion current chromatographic peak area of duck meat extract was investigated using single factor and response surface methodology based on Box-Behnken central design. The optimal extraction conditions were obtained as follows: sample load 2.4 g and extraction temperature 49 ℃ for an extraction duration of 42 min. Totally 27 volatile flavor compounds were identified in duck meat. They were aldehydes, ketones and N-, S-, O containing and heterocyclic compounds.

Key words: duck meat, SPME/GC-MS, flavor compounds, Box-Behnken design, response surface methodology