摘要
以养殖大黄鱼为研究对象,对其主要挥发性风味物的SPME-GC-MS分析条件进行优化,通过不同的固相微萃取条件的选择、GC-MS条件优化和样品处理的研究,结果表明,SPME-GC-MS最佳分析条件为:大黄鱼样品量5.00g,NaCl添加量5.0%(0.25g),气相程序升温速率8℃/min,选用DVB/CAR/PDMS萃取头,萃取温度70℃,萃取时间30min,平衡时间20min,解析时间5min。
In this paper, the volatile compounds from Pseudosciaena crocea by headspace solid phase micro-extrac-tion （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）. Several parameters controlling SPME and GC-MS process, as well as the weight of sample, NaC1 concentration and so on were studied and optimized for their effect on the analysis of flavors. We carried out the full factorial designs for each fibre to determine the factors which best support the extraction of target flavors. The optimal extraction conditions for all flavor compounds were： 5.00 g sample, 5.0% Na- C1 （0.25g） for DVB/CAR/PDMS, extraction 30 min at 70 ℃, and balance time 20 min before extraction, desorption 5min at 250 ℃ and gas phase heating rate of 8 ℃/min.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第9期209-215,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家863项目(2007AA091803)
浙江省分析测试基金(2011C37071)
浙江省水产加工产业创新团队(2009R50031)
关键词
固相微萃取
气-质联用
风味物质
大黄鱼
优化
solid phase micro extraction （SPME）
gas chromatography-mass spectrometer （GC-MS）
flavors
Pseu- dosciaena crocea
optimization
作者简介
翁丽萍，女，1981年出生，博士，工程师
通讯作者：戴志远
