摘要
用配制的酱油模拟体系优化固相微萃取法萃取挥发性成分的条件。在单因素试验基础上,根据Box-Behnken试验设计原理,以总峰面积为响应值,以响应面分析法对萃取条件进行了优化,结果表明,最佳萃取条件为萃取头PDMS/DVB,NaCl添加量取0.45g,萃取温度43.9℃,萃取时间35.6min,在此条件下,检测到酱油中的挥发性成分59种。
Solid-phase micro-extraction （SPME） extraction conditions of flavor compounds were optimized with a simulated system of blended soy sauce. Based on single factor experiments and Box-Behnken central design, using the total peak area as response value, the optimal extraction conditions were obtained by response surface methodology as follows： using PDMS/DVB, addition of NaC1 0.45g, extraction temperature 43.9℃ and ex- traction time 35.6min. Under these conditions, a total of 59 volatile flavor compounds were identified in premium soy sauce.
出处
《中国酿造》
CAS
北大核心
2011年第11期130-134,共5页
China Brewing
基金
广东省江门科技项目(江财工[2009]217号)
