Determination of Volatile Components of Chilled Pork Based on SPME-GC-MS

doi:10.7506/spkx1002-6630-201020085

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 406-409.doi: 10.7506/spkx1002-6630-201020085

• Analysis & Detection • Previous Articles Next Articles

Determination of Volatile Components of Chilled Pork Based on SPME-GC-MS

XIAO Hong，XIE Jing*

College of Food science and Technology, Shanghai Ocean University, Shanghai 201306, China

Received:2010-07-06 Revised:2010-09-20 Online:2010-10-25 Published:2010-12-29
Contact: XIE Jing* E-mail:jxie@shou.edu.cn

Abstract

Abstract:

In order to optimize the extraction conditions of chilled pork, the volatile components in chilled pork were extracted by solid phase micro-extraction (SPME) and determined by gas chromatography-mass spectrometry (GC-MS). The volatile components in chilled pork were analyzed during the various storage temperatures and time. Results indicated that the optimal SPME conditions was extraction using a 65 μm PDMS/DVB fiber at 35 ℃ for 40 min. Totally 25 volatile compounds were identified and the relative contents of trimethylamine and alcohols were increased with the extension of storage time.

Key words: chilled pork, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS), volatile components

CLC Number:

XIAO Hong，XIE Jing*. Determination of Volatile Components of Chilled Pork Based on SPME-GC-MS[J]. FOOD SCIENCE, 2010, 31(20): 406-409.

[1]	LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.
[2]	DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,. Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates [J]. FOOD SCIENCE, 2021, 42(8): 179-185.
[3]	LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin. Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel [J]. FOOD SCIENCE, 2021, 42(8): 198-205.
[4]	PENG Changmei, FANG Ruilin, LAI Min, DENG Zeyuan, LIU Xiaoru, LI Jing. Effects of Different Extraction Methods on the Quality of Peony (Paeonia suffruticosa Andr.) Seed Oil [J]. FOOD SCIENCE, 2021, 42(3): 104-111.
[5]	WANG Hetong, PAN Hongshan, WANG Chao, FANG Donglu, HU Qiuhui, MA Ning. Differences in Characteristic Volatile Substances in Different Cultivars of Flammulina filiformis [J]. FOOD SCIENCE, 2021, 42(2): 193-199.
[6]	JIANG Pengfei, GAO Haidong, ZHAO Lili, WANG Zhaogai, SHI Guanying, ZHANG Le, WANG Xiaomin, WANG Xuzeng. Comparative Analysis of Bioactive Ingredients, Hypoglycemic Activity and Volatile Components of Unfermented and Fermented Tea Made from Toona sinensis Buds at Different Harvest Periods [J]. FOOD SCIENCE, 2021, 42(2): 262-270.
[7]	WANG He, ZHAO Yuhong, YANG Kai. Comparative Analysis of Volatile Profiles in Kernel Oils of Ten Korean Pine (Pinus koraiensis) Varieties by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose [J]. FOOD SCIENCE, 2021, 42(18): 178-184.
[8]	WANG Dongdong, TANG Yao, CHEN Gong, LI Heng, MING Jianying, CAI Difeng, WANG Yong, WU Yalong, ZHANG Qisheng. Dynamic Analysis of Volatile Components of Salted Radish during Different Fermentation Processes [J]. FOOD SCIENCE, 2020, 41(6): 146-154.
[9]	FANG Guanyu, MU Xiaojing, JIANG Yujian. Effects of Fermenter Type on the Quality of Zhejiang Rosy Vinegar [J]. FOOD SCIENCE, 2020, 41(6): 184-192.
[10]	ZHANG Pengyun, GUAN Wei, LI Rong, LONG Chunxia, LU Junwen, LIN Shumian, ZHANG Feng. Comparison of Volatile Components from Flos Lonicerae Extracted by Headspace Solid Phase Microextraction and Steam Distillation [J]. FOOD SCIENCE, 2020, 41(4): 178-184.
[11]	XU Chunhui, WANG Yuanxing. Discrimination of Three Famous Teas in Jiangxi Using Gas Chromatography-Mass Spectrometry Combined with Chemometrics [J]. FOOD SCIENCE, 2020, 41(20): 141-150.
[12]	LIN Qi, LI Lijun,, WU Ling,, HUANG Gaoling,, WENG Shuyi, NI Hui,, LI Qingbiao,, ZHANG Shuwen, HUANG Youlin. Effects of Fermentation Strains on the Aroma Quality of Black Tea Infusion [J]. FOOD SCIENCE, 2020, 41(20): 151-158.
[13]	MU Xiaojing, FANG Guanyu, JIANG Yujian. Effect of Aging Conditions on Volatile Flavor Compounds of Zhejiang Rosy Vinegar Evaluated by Multivariate Statistical Analysis [J]. FOOD SCIENCE, 2020, 41(14): 262-270.
[14]	HUANG Hao, YU Penghui, ZHAO Xi, ZHONG Ni, ZHENG Hongfa. HS-SPME-GC-MS Analysis of Volatile Components of Congou Black Tea Processed from Baojing Huangjincha 1 from Different Harvesting Seasons [J]. FOOD SCIENCE, 2020, 41(12): 188-196.
[15]	LIU Yuxi, XUE Jia, FU Baoshang, ZHANG Yuying, QI Libo, QIN Lei. Comparative Study on Preparation of Broth Powder by Ultrasonic Spraying-Freeze Drying and Traditional Drying Techniques [J]. FOOD SCIENCE, 2020, 41(11): 128-134.

Determination of Volatile Components of Chilled Pork Based on SPME-GC-MS

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments