发酵牛肉肠挥发性成分固相微萃取条件优化分析
Abstract
利用固相微萃取法和气相色谱-质谱法分析发酵牛肉肠中的挥发性风味物质。通过单因素和正交试验对其萃取条件进行优化,所得最佳萃取条件为DVB/CAR/PDMS萃取头、萃取时间60 min、萃取温度65℃、样品萃取量3 g、解吸时间2 min。在此条件下,检测到发酵牛肉肠中的挥发性成分共88种,分别为17种醛类、23种醇类、9种酮类、7种酸类、16种烃类、10种杂环类、3种酯类和3种其他种类的物质。
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Key words
solid phase micro-extraction(SPME),gas chromatography-mass spectrometry(GC-MS),fermented beef sausage,volatile components,optimization
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