摘要
采用固相微萃取-气相色谱法分析酱油中的香味成分,对萃取时间、萃取温度、加盐浓度、解析时间等条件参数进行了优化,最终确定了用85μmPA萃取头,在10mL样品中加入1g固体NaCl,萃取温度40℃,萃取时间30min,进样口温度230℃,解析3min为最佳分析条件。本方法简单快速,重复性好,干扰少,灵敏度高。
A method for detection of flavor compounds in soy sauce by SPME-GC was developed. The analysis parameters of extraction time, sample temperature, content of sodium chloride, desorption time were optimized. The optimized method was as follow： 10mL soy sauce was placed into 20mL vial and saturated with tg sodium chloride. The sample was extracted using 85μm PA fiber for 30min at 40℃,then the volatiles were desorbed from the fiber at temperature of 230℃ for 3min. The method is simple, quick, reproducible and sensitive.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第1期69-71,共3页
Science and Technology of Food Industry
作者简介
程劲松（1968-），男，高级工程师，研究方向：食品分析。
